Validation of a mass spectrometry method to identify and quantify ellagitannins in oak wood and cognac during aging in oak barrels
| dc.rights.license | open | en_US |
| hal.structure.identifier | Unité de Recherche Oenologie [Villenave d'Ornon] [OENO] | |
| dc.contributor.author | GADRAT, Mathilde | |
| dc.contributor.author | LAVERGNE, J. | |
| dc.contributor.author | EMO, C. | |
| hal.structure.identifier | Unité de Recherche Oenologie [Villenave d'Ornon] [OENO] | |
| dc.contributor.author | TEISSEDRE, Pierre Louis | |
| hal.structure.identifier | Unité de Recherche Oenologie [Villenave d'Ornon] [OENO] | |
| dc.contributor.author | CHIRA, Kleopatra | |
| dc.date.accessioned | 2021-12-13T15:02:07Z | |
| dc.date.available | 2021-12-13T15:02:07Z | |
| dc.date.issued | 2021 | |
| dc.identifier.uri | https://oskar-bordeaux.fr/handle/20.500.12278/124132 | |
| dc.description.abstractEn | Ellagitannins are the main extractible phenolic compounds in oak wood; the monomers vescalagin and castalagin, lyxose/xylose-bearing monomers grandinin and roburin E, dimers roburins A and D and lyxose/xylose-bearing dimers roburins B and C are the principal ones. These compounds are responsible for the high durability of wood and may contribute to the organoleptic quality of wines and spirits (color, astringency, bitterness). Despite their importance, their presence and forms in distilled spirits are not well known. The aim of this work was therefore to develop and validate a method to identify and quantify oak wood ellagitannins in Cognac using high liquid chromatography-triple quadrupole (LC-QQQ) analysis. The method was validated using vescalagin as the standard and by studying sensitivity, linearity in working range, intraday repeatability, and intraday precision in order to quantify individual ellagitannins in this complex matrix. | |
| dc.language.iso | EN | en_US |
| dc.subject.en | Oak wood | |
| dc.subject.en | Cognac « eau-de-vie » | |
| dc.subject.en | Ellagitannins | |
| dc.subject.en | LC-QQQ | |
| dc.title.en | Validation of a mass spectrometry method to identify and quantify ellagitannins in oak wood and cognac during aging in oak barrels | |
| dc.type | Article de revue | en_US |
| dc.identifier.doi | 10.1016/j.foodchem.2020.128223 | en_US |
| dc.subject.hal | Sciences du Vivant [q-bio]/Biologie végétale | en_US |
| bordeaux.journal | Food Chemistry | en_US |
| bordeaux.volume | 342 | en_US |
| bordeaux.hal.laboratories | Unité de Recherche Oenologie - EA 4577 | en_US |
| bordeaux.institution | Université de Bordeaux | en_US |
| bordeaux.institution | Bordeaux INP | en_US |
| bordeaux.institution | INRAE | en_US |
| bordeaux.peerReviewed | oui | en_US |
| bordeaux.inpress | non | en_US |
| hal.export | false | |
| dc.rights.cc | Pas de Licence CC | en_US |
| bordeaux.COinS | ctx_ver=Z39.88-2004&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.jtitle=Food%20Chemistry&rft.date=2021&rft.volume=342&rft.au=GADRAT,%20Mathilde&LAVERGNE,%20J.&EMO,%20C.&TEISSEDRE,%20Pierre%20Louis&CHIRA,%20Kleopatra&rft.genre=article |
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