Evolution of Phenolic Compounds during an Experimental Aging in Wood of Sherry Vinegar

Tesfaye, Wendu; Morales, M.L.; García‐Parrilla, M. Carmen; Troncoso, Ana M.

doi:10.1021/jf020602x

Cited by 57 publications

(37 citation statements)

References 25 publications

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“…Badane by³o np. drewno dêbowe u¿ywane do produkcji beczek do le¿akowania win (Tesfaye et al 2002) oraz brandy (Puech 2006). Wykryto w nim m.in.…”

Section: Bold -Korelacja Istotna / Valid Correlationunclassified

Identification and quantitative analysis of phenolic compounds naturally occuring in wood of selected European and exotic tree species

Zarzynski¹

2009

Forest Research Papers

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Identyfikacja i analiza ilooeciowa substancji o charakterze fenolowym naturalnie wystêpuj¹cych w drewnie wybranych gatunków drzew europejskich i egzotycznychIdentification and quantitative analysis of phenolic compounds naturally occuring in wood of selected European and exotic tree species During the analysis, 47 different organic substances existing in all kinds of wood were found and 38 of them was able to identify as phenolic compounds using scientifically known formula's patterns. The best known were for e.g.: furfural, furfuryl alcohol, furanon, cyclohexanone, eugenol, vanillin, vanilic acid, resorcinol, pyrogallol, etc. Moreover, 16 substances were identified existing only in wood of chosen tree species like Norway maple, iroko, European ash, yatoba, common aspen, crack willow, ipe, wenge and Scots pine. Then quantity analysis of all 47 'universal' (it means -existing in wood of every species) substances were made. As the result quantities of every phenolic compounds in wood of every tree species were determined. The research showed that wood of every tree species has its own, individual 'mixture' of organic substances existing in specific proportions. Total quantity of phenolic compounds was strongly correlated with wood's density. Similar connections were found for 22 organic substances existing in the wood including 17 identified phenolic compounds.Some of these substances are suspected to be responsible for natural wood resistance against destroying fungi so they could be useful in future for practical protection of trees in forestry and industry.

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“…Badane by³o np. drewno dêbowe u¿ywane do produkcji beczek do le¿akowania win (Tesfaye et al 2002) oraz brandy (Puech 2006). Wykryto w nim m.in.…”

Section: Bold -Korelacja Istotna / Valid Correlationunclassified

Identification and quantitative analysis of phenolic compounds naturally occuring in wood of selected European and exotic tree species

Zarzynski¹

2009

Forest Research Papers

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“…The concentration of gallic acid increased in samples of sherry vinegars aged in American oak butts for 360 days. For protocatechuic, p-hydroxybenzoic and vanillic acids, there was great variation of the contents [105].…”

Section: Structures Of Individual Compounds Content and Changes In Cmentioning

confidence: 98%

“…The following aspects are mentioned in the papers: Storage under different conditions [3, 14, 16, 20, 23, 40, 41 -43, 46, 49, 53, 63, 67, 68, 70, 74, 75, 77 -80, 83, 91, 100, 102], washing treatment [78,104], blanching [59,65,101], drying [102], sun-drying [37,45], treatment with a growth regulator [23,41], alkaline and acid hydrolysis [90], juice centrifugation [65], flash release process [54], cowinemaking and wine aging [52,56,105], grape destemming [17], fermentation [44,57], germination [22,82,93], extraction [60,84,85,89], thermal stability [44], bread making [86], cooking [22], roasting [97], stir-baked processing [96], steaming [87], thermal treatment [50,58,68,81], SO 2 treatment [106], break-process [72], freezing [4,71], freeze-drying [64], maceration [47,48,51], enzymatic treatment …”

Section: Aspects Of Postharvest Processing and Storage Proceduresmentioning

confidence: 99%

Influence of postharvest processing and storage on the content of phenolic acids and flavonoids in foods

Amarowicz

Carle

Dongowski

et al. 2009

Molecular Nutrition Food Res

143

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The review is based on the evaluation of electronically collated data published between 2002 to June 2006. It is based on 325 references dealing with the following subclasses of phenolic compounds: hydroxycinnamic and hydroxybenzoic acids, chalcones, flavanones, flavones, flavonols, monomeric flavanols and anthocyanins. Only publications dealing directly with the effects of storage and postharvest processing on the phenolic acid and flavonoid contents of foods were considered. The expectation that the structural diversity even within each subgroup, and the number of different procedures and of different parameters would make finding homogenous tendencies unlikely, has, in most instances, been confirmed. By adding a database Excel table combined with a focused and unified evaluation, specific additional information was rendered accessible and concise. It holds true for most of the subclasses in question that the effect of storage and food processing on the polyphenol content is negligible in comparison to the differences between different varieties of plants. Variety dependence must always be considered, for all classes of compounds.

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“…According to Tesfaye et al (2002), the value of this parameter increases in all vinegars during ageing because a large quantity of phenolic compounds is extracted from the barrel. However, the contact of the vinegars with wood is not very signifi cant for their polyphenol content, because the presence of these compounds is principally due to the raw material used in production, as in the case of wine vinegars, where these have a greater infl uence (ALONSO et al, 2004).…”

Section: Total Polyphenolsmentioning

confidence: 99%

FORMULATION AND PHYSICOCHEMICAL EVALUATION OF VINEGARS PRODUCED FROM MURTA (Ugni molinae TURCZ.) AND MAQUI (Aristotelia chilensis (Molina) Stunz) WITH BEES’ HONEY (Apis mellifera L.) AT LABORATORY SCALE

et al. 2014

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In this study, vinegar was formulated from mixtures of murta (Ugni molinae Turcz.) and maqui (Aristotelia chilensis (Molina) Stunz) with bees' honey (Apis mellifera L.) and its physicochemical characteristics were evaluated with the aim of adding value to these agricultural products and diversifying the supply of gourmet vinegars. Alcoholic fermentation was performed by preparing a must by dissolving honey at 21 °Brix with murta pulp and maqui juice in distilled water, which was enriched with ammonium sulphate and ammonium phosphate. The must was inoculated with Saccharomyces cerevisiae and incubated at 26 °C to facilitate the action of the yeast. The alcoholic drink was incubated at ambient temperature with Acetobacter aceti bacteria to induce acetic fermentation. The vinegar was clarifi ed, fi ltered and then stabilised in order to measure total, volatile and fi xed acidity, pH, ash and total polyphenols. The results indicated that the physicochemical and functional properties were acceptable and that vinegars made from murta and maqui with honey have market potential.

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Evolution of Phenolic Compounds during an Experimental Aging in Wood of Sherry Vinegar

Cited by 57 publications

References 25 publications

Identification and quantitative analysis of phenolic compounds naturally occuring in wood of selected European and exotic tree species

Identification and quantitative analysis of phenolic compounds naturally occuring in wood of selected European and exotic tree species

Influence of postharvest processing and storage on the content of phenolic acids and flavonoids in foods

FORMULATION AND PHYSICOCHEMICAL EVALUATION OF VINEGARS PRODUCED FROM MURTA (Ugni molinae TURCZ.) AND MAQUI (Aristotelia chilensis (Molina) Stunz) WITH BEES’ HONEY (Apis mellifera L.) AT LABORATORY SCALE

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