Characterization of ellagitannins and oak lactone precursors in oak wood‐aged grappa by high‐resolution mass spectrometry

Rosso, Mirko De; Marangon, Christine Mayr; Flamini, Riccardo

doi:10.1002/jms.4472

Cited by 4 publications

(8 citation statements)

References 19 publications

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“…The structural similarity of these ellagitannins makes rather hard their HPLC separation and the identification of single compounds via spectrophotometric or low-resolution MS methods. Recently, the structural characterization of ellagitannins and β-methyl-γ-octalactone precursors in grappa samples aged 12 months in oak barriques was performed by In oak-aged grappa samples also the peaks of four putative β-methyl-γ-octalactone acid derivatives (oak lactone precursors) were characterized by using high-resolution MS (De Rosso et al, 2019). Compounds eluted from the RP column with the sequence rutinoside-glucoside-galloylglucoside (chromatogram in Figure 9).…”

Section: Lc/ms Of the Polar Compounds Released By Wood Barrelsmentioning

confidence: 99%

“…The structural similarity of these ellagitannins makes rather hard their HPLC separation and the identification of single compounds via spectrophotometric or low‐resolution MS methods. Recently, the structural characterization of ellagitannins and β‐methyl‐γ‐octalactone precursors in grappa samples aged 12 months in oak barriques was performed by Ultrahigh performance liquid chromatography/quadrupole‐time of flight mass spectrometry (De Rosso et al, 2019). Syringetin and kaempferol glucoside were added to the samples as internal standards and the chromatographic separation was performed using a reverse‐phase (RP) column and binary eluent composed by water/0.1% formic acid and acetonitrile/0.1% formic acid.…”

Section: Lc/ms Of the Polar Compounds Released By Wood Barrelsmentioning

confidence: 99%

“…MS/MS fragmentation of ellagitannin [M–H] − ions at m / z 631.057 (vescalin/castalin, C 27 H 19 O 18 , spectrum above), m / z 933.064 (vescalagin/castalagin, C 41 H 25 O 26 , middle), and m / z 1065.106 (grandinin/roburin E, C 46 H 34 O 30 , below). Reprinted with permission from De Rosso, Mayr Marangon, et al (2019), copyright 2019 John Wiley and Sons [Color figure can be viewed at wileyonlinelibrary.com]…”

Section: Lc/ms Of the Polar Compounds Released By Wood Barrelsmentioning

confidence: 99%

“…In oak‐aged grappa samples also the peaks of four putative β‐methyl‐γ‐octalactone acid derivatives (oak lactone precursors) were characterized by using high‐resolution MS (De Rosso et al, 2019). Compounds eluted from the RP column with the sequence rutinoside–glucoside–galloylglucoside (chromatogram in Figure 9).…”

Section: Lc/ms Of the Polar Compounds Released By Wood Barrelsmentioning

confidence: 99%

“…chromatography/ quadrupole-time of flight mass spectrometry(De Rosso et al, 2019). Syringetin and kaempferol glucoside were added to the samples as internal standards and the chromatographic separation was performed using a reverse-phase (RP) column and binary eluent composed by water/0.1% formic acid and acetonitrile/0.1% formic acid.…”

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confidence: 99%

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Mass spectrometry in the study of wood compounds released in the barrel‐aged wine and spirits

Flamini

Panighel

Marchi

2021

Mass Spectrometry Reviews

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Aging of wines and spirits in wooden barrels is an industrial process used to stabilize the color, to improve the limpidity and to enrich the sensorial characteristics of the products. In red wines, the oxygen that permeates through the wood staves promotes the oxidization of polyphenols and the formation of new pigments with consequent stabilization of the wine color. Barrel aging of spirits, such as brandy, whisky, rum, and grappa is finalized to enrich their aroma and improve their sensorial characteristics by the contribute of the compounds released by the wood. Oak is the wood type mostly used in making barrels; however, an increasing interest in the use of chestnut, cherry, acacia, and in less extent, ash and mulberry, has been observed in the recent years. Gas chromatography‐mass spectrometry and liquid chromatography‐mass spectrometry are the main techniques used to characterize respectively the volatile and polar metabolites released by the wood barrels in the products. In this article are reported the recent advancements in this field.

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Section: Lc/ms Of the Polar Compounds Released By Wood Barrelsmentioning

confidence: 99%

Section: Lc/ms Of the Polar Compounds Released By Wood Barrelsmentioning

confidence: 99%

Section: Lc/ms Of the Polar Compounds Released By Wood Barrelsmentioning

confidence: 99%

Section: Lc/ms Of the Polar Compounds Released By Wood Barrelsmentioning

confidence: 99%

mentioning

confidence: 99%

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Mass spectrometry in the study of wood compounds released in the barrel‐aged wine and spirits

Flamini

Panighel

Marchi

2021

Mass Spectrometry Reviews

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Chemical characterization of cherry (Prunus avium) extract in comparison with commercial mimosa and chestnut tannins

Cesprini

Iseppi

Giovando³

et al. 2022

Wood Sci Technol

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In a growing context of green and circular economy, gaining knowledge of the composition of every crop is crucial, as this will allow for their full exploitation. Cherry (Prunus avium L.) is a widespread tree of particular interest for its fruits and its valuable timber. Its wood is rich in extractives and its characterization will allow to consider other applications for this feedstock. In this study, chipped cherry wood was extracted and chemically analysed to determine its total phenolic content, total condensed tannin, antioxidant capacity, and polysaccharide content through wet chemistry analysis. These investigations were coupled with 13C-NMR and FTIR spectrometry, with HPLC as well as elemental analysis to conduct a comprehensive chemical characterization. Thermogravimetric measurements were also taken to understand the behaviour of the extract when exposed to high temperature. The registered findings were benchmarked against commercial mimosa (Acacia mearnsii De Wild.) and chestnut (Castanea sativa Mill.) tannins which were selected as template for condensed and hydrolysable tannins, respectively. Cherry extract was found to be the poorest in phenolics which are mainly constituted of pyrogallic flavonoids strongly interconnected with significant amounts of polysaccharides.

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Identification of Two New Taste-Active Compounds in Oak Wood: Structural Elucidation of Potential β-Methyl-γ-octalactone Precursors and Quantification in Spirits

Winstel,

Gammacurta,

Waffo-Téguo

et al. 2024

J. Agric. Food Chem.

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Characterization of ellagitannins and oak lactone precursors in oak wood‐aged grappa by high‐resolution mass spectrometry

Cited by 4 publications

References 19 publications

Mass spectrometry in the study of wood compounds released in the barrel‐aged wine and spirits

Mass spectrometry in the study of wood compounds released in the barrel‐aged wine and spirits

Chemical characterization of cherry (Prunus avium) extract in comparison with commercial mimosa and chestnut tannins

Identification of Two New Taste-Active Compounds in Oak Wood: Structural Elucidation of Potential β-Methyl-γ-octalactone Precursors and Quantification in Spirits

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