Spectroscopy analysis of phenolic and sugar patterns in a food grade chestnut tannin

Food Chem. 2016 Jul 15:203:425-429. doi: 10.1016/j.foodchem.2016.02.105. Epub 2016 Feb 16.

Abstract

Tannin of chestnut (Castanea sativa Mill.) wood, commonly used in winemaking was characterised with a spectroscopy qualitative approach that revealed its phenolic composition: several vibrational diagnostic bands assigned using the Attenuated Total Reflectance-Infrared Spectroscopy, and fragmentation patterns obtained using the Laser-Desorption-Ionization Time-of-Flight technique evidenced polygalloylglucose, e.g. castalagin/vescalagin-like structures as the most representative molecules, together with sugar moieties. The implication of these findings on winemaking application and the potential influence of the chemical structure on the sensory properties of wine are discussed.

Keywords: ATR-FTIR; Castanea sativa Mill; MALDI-TOF; Oenological tannins; Sugars.

Publication types

  • Research Support, Non-U.S. Gov't

MeSH terms

  • Benzopyrans / analysis
  • Dietary Carbohydrates / analysis*
  • Fagaceae / chemistry*
  • Nuts / chemistry*
  • Phenols / analysis*
  • Spectrometry, Mass, Matrix-Assisted Laser Desorption-Ionization
  • Spectroscopy, Fourier Transform Infrared
  • Tannins / analysis*
  • Wine / analysis*
  • Wood / chemistry

Substances

  • Benzopyrans
  • Dietary Carbohydrates
  • Phenols
  • Tannins