Journal of Agricultural and Food Chemistry · 2005 · 57 citations · 16 references
AgricultureChemistryEnologyCarbohydrate ChemistryWine AnalysisWine ChemistryOrganic AcidsOxidation ReactionsPhenolic Compound AnalysisPhenolic Compounds In WineTannin ChemistryAcetaldehyde ChemistryCatechin OxidationExperimental Detection Of IntermediatesOverall Reaction OrderTannin Condensation ReactionsWine Oxidation ChemistryWine Phenolic CompositionWine Pigment Chemistry
(+)-Catechin reaction with two aldehydes (acetaldehyde and glyoxylic acid) was studied in winelike model solution. The two aldehydes were reacted either individually or together with (+)-catechin and in molar excess. The reactions were followed by HLPC-UV and HPLC-ESI/MS to monitor (+)-catechin disappearance as well as dimer and polymer appearance. In all reactions a reaction order of close to 1 for (+)-catechin disappearance was observed. (+)-Catechin disappearance was slower in the presence of acetaldehyde (t(1/2) = 6.7 +/- 0.2 h) compared to glyoxylic acid (t(1/2) = 2.3 +/- 0.2 h). When the two aldehydes were reacted together, (+)-catechin disappearance was faster (t(1/2) = 2.2 +/- 0.5 h). When aldehydes were reacted separately, the dimer appearance was independent of the type of aldehyde used but the ethyl-bridged dimer disappearance was slower with acetaldehyde. When aldehydes were reacted together, the dimer appearance changed. Ethyl-bridged dimers appeared before carboxymethine-bridged dimers, and their disappearance occurred earlier. Copolymers containing both ethyl and carboxymethine bridges were also observed.
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Oligomeric and polymeric procyanidins from grape seeds
Corinne Prieur, Jacques Rigaud, Véronique Cheynier et al. · Phytochemistry · 1994 · 551 citations