Quantification of three galloylglucoside flavour precursors by liquid chromatography tandem mass spectrometry in brandies aged in oak wood barrels
| dc.rights.license | open | en_US |
| hal.structure.identifier | Unité de Recherche Oenologie [Villenave d'Ornon] [OENO] | |
| dc.contributor.author | SLAGHENAUFI, Davide | |
| hal.structure.identifier | Unité de Recherche Oenologie [Villenave d'Ornon] [OENO] | |
| dc.contributor.author | FRANC, Céline | |
| dc.contributor.author | MORA, Nathalie | |
| hal.structure.identifier | Unité de Recherche Oenologie [Villenave d'Ornon] [OENO] | |
| dc.contributor.author | MARCHAND, Stéphanie | |
| hal.structure.identifier | Unité de Recherche Oenologie [Villenave d'Ornon] [OENO] | |
| dc.contributor.author | PERELLO, Marie-Claire | |
| hal.structure.identifier | Unité de Recherche Oenologie [Villenave d'Ornon] [OENO] | |
| dc.contributor.author | DE REVEL, Gilles | |
| dc.date.accessioned | 2021-02-03T15:27:52Z | |
| dc.date.available | 2021-02-03T15:27:52Z | |
| dc.date.issued | 2016-03-07 | |
| dc.identifier.issn | 0021-9673 | en_US |
| dc.identifier.uri | oai:crossref.org:10.1016/j.chroma.2016.03.007 | |
| dc.identifier.uri | orcid:0000-0002-4778-2359:10.1016/j.chroma.2016.03.007 | |
| dc.identifier.uri | https://oskar-bordeaux.fr/handle/20.500.12278/26129 | |
| dc.description.abstractEn | Vanillin-(6′-O-galloyl)-β-glucopyranoside (VGG), 3,4,5-trimethoxyphenyl-(6′-O-galloyl)-β-glucopyranoside (TMPGG), and (6R,9R)-3-oxo-α-ionol-9-O-(6′-O-galloyl)-β-glucopyranoside (macarangioside E) were identified as aroma precursors in oak wood. An LC–MS/MS method was developed and validated to quantify these three galloylglucoside compounds in brandies aged in oak barrels. The detection system consisted of a triple quadrupole mass analyser operating in multiple reaction monitoring (MRM) mode. For the first time, vanillin-β-d-xylopyranoside (VX) was synthesised for use as an internal standard. The detection limits (48 μg L−1 for VGG, 52 μg L−1 for TMPGG, and 19 μg L−1 for macarangioside E) were low enough to quantify these aroma precursors in spirits without any sample preparation. | |
| dc.language.iso | EN | en_US |
| dc.source | crossref | |
| dc.source | orcid | |
| dc.subject.en | brandy | |
| dc.subject.en | galloylglucoside | |
| dc.subject.en | oak wood | |
| dc.title.en | Quantification of three galloylglucoside flavour precursors by liquid chromatography tandem mass spectrometry in brandies aged in oak wood barrels | |
| dc.type | Article de revue | en_US |
| dc.identifier.doi | 10.1016/j.chroma.2016.03.007 | en_US |
| dc.subject.hal | Sciences du Vivant [q-bio]/Biologie végétale | en_US |
| dc.identifier.pubmed | 26971020 | en_US |
| bordeaux.journal | Journal of Chromatography A | en_US |
| bordeaux.page | 26-32 | en_US |
| bordeaux.volume | 1442 | en_US |
| bordeaux.hal.laboratories | Oenologie - EA 4577 | en_US |
| bordeaux.institution | Bordeaux INP | en_US |
| bordeaux.institution | Université de Bordeaux | en_US |
| bordeaux.peerReviewed | oui | en_US |
| bordeaux.inpress | non | en_US |
| bordeaux.import.source | dissemin | |
| hal.export | false | |
| workflow.import.source | dissemin | |
| bordeaux.COinS | ctx_ver=Z39.88-2004&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.jtitle=Journal%20of%20Chromatography%20A&rft.date=2016-03-07&rft.volume=1442&rft.spage=26-32&rft.epage=26-32&rft.eissn=0021-9673&rft.issn=0021-9673&rft.au=SLAGHENAUFI,%20Davide&FRANC,%20C%C3%A9line&MORA,%20Nathalie&MARCHAND,%20St%C3%A9phanie&PERELLO,%20Marie-Claire&rft.genre=article |
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