User: Guest  Login
Title:

Identification and sensory evaluation of dehydro- and deoxy-ellagitannins formed upon toasting of oak wood (Quercus alba L.)

Document type:
Zeitschriftenaufsatz
Author(s):
Glabasnia, Arne; Hofmann, Thomas
Abstract:
Traditionally, spirits such as whiskey are matured in toasted wood barrels to improve the sensory quality of the final beverage. In order to gain first insight into the puzzling road map of thermal ellagitannin transformation chemistry and provide evidence for the changes in sensory active nonvolatiles in oak wood during toasting, the purified oak ellagitannins castalagin and vescalagin, their corresponding dimers roburin A and roburin D, and 33-carboxy-33-deoxyvescalagin were thermally treated...     »
Journal title:
Journal of Agricultural and Food Chemistry
Year:
2007
Journal volume:
55
Journal issue:
10
Pages contribution:
4109--4118
Fulltext / DOI:
doi:10.1021/jf070151m
Print-ISSN:
0021-8561
 BibTeX