The hidden face of wine polyphenol polymerization highlighted by high-resolution mass spectrometryReport as inadecuate




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1 SPO - Sciences Pour l-Oenologie 2 Nutrition and Food Science Department

Abstract : Polyphenols, including tannins and red anthocyanin pigments, are responsible for the color, taste, and beneficial health properties of plant-derived foods and beverages, especially in red wines. Known compounds represent only the emerged part of the -wine polyphenol iceberg-. It is believed that the immersed part results from complex cascades of reactions involving grape polyphenols and yeast metabolites. We used a non-targeted strategy based on high-resolution mass spectrometry and Kendrick mass defect plots to explore this hypothesis. Reactions of acetaldehyde, epicatechin, and malvidin-3-O-glucoside, representing yeast metabolites, tannins, and anthocyanins, respectively, were selected for a proof-of-concept experiment. A series of compounds including expected and so-far-unknown structures were detected. Random polymerization involving both the original substrates and intermediate products resulting from cascade reactions was demonstrated.

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Keywords : acetaldehyde-mediated condensation flavonoids Kendrick mass defect plots mass spectrometry polymerization mass spectrum analysis red wine tannin cyanin gustation

Mots-clés : polyphénol tanin oenologie vin rouge spectrométrie de masse anthocyane couleur du vin goût





Author: Anna Vallverdu Queralt - Emmanuelle Meudec - Matthias Eder - Rosa M. Lamuela-Raventos - Nicolas Sommerer - Veronique Cheynier -

Source: https://hal.archives-ouvertes.fr/



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