GADRAT, Mathilde; CAPELLO, Yoan; EMO, Catherine; LAVERGNE, Joël; QUIDEAU, Stéphane; JOURDES, Michaël; TEISSÈDRE, Pierre-Louis; CHIRA, Kléopatra

doi:10.1016/j.foodchem.2022.132307

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GADRAT, Mathilde

Unité de Recherche Œnologie [Villenave d'Ornon] [OENO]

CAPELLO, Yoan

EMO, Catherine

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Food Chemistry. 2022-08-01, vol. 384, p. 132307

Résumé en anglais

Ellagitannins are the main extractible phenolic compounds in oak wood. They can be extracted by eaux-de-vie aging in barrels but rapidly undergo chemical transformations, such as hydrolysis, reduction, oxidation, or even substitution reactions. Given gaps in knowledge about their composition in spirits, the goal of this work was to explore ellagitannin behavior during Cognac eaux-de-vie aging and search for new C-glucosidic ellagitannin-derived compounds. A purification protocol was followed to isolate the new formed compounds. UPLC-UV-Q-ToF and NMR spectroscopy were used to characterize a new C-glucosidic ellagitannin, named brandy tannin B. Two new forms of whiskey tannins were also isolated. The new compound, Brandy tannin B along with β-1-O-ethylvescalagin and β-1-O-ethylvescalin, and whiskey tannins were identified and quantified for the first time in Cognac eaux-de-vie. In addition, the organoleptic impact of brandy tannin B was evaluated. This work brings new insights into ellagitannin composition and their contribution to spirit quality.< Réduire

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Brandy tannin B

C-glucosidic ellagitannin-derived spirit compounds

Eau-de-vie

Oak wood

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Identification, quantitation and sensory contribution of new C-glucosidic ellagitannin-derived spirit compounds

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