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dc.contributor.authorSanz, M. Luz-
dc.contributor.authorMartínez-Castro, Isabel-
dc.contributor.authorMoreno-Arribas, M. Victoria-
dc.date.accessioned2009-03-27T10:48:51Z-
dc.date.available2009-03-27T10:48:51Z-
dc.date.issued2008-
dc.identifier.citationFood Chemistry Volume 111, Issue 3, 1 December 2008, Pages 778-783en_US
dc.identifier.issn0308-8146-
dc.identifier.urihttp://hdl.handle.net/10261/11890-
dc.description.abstractThe monosaccharide and polyalcohol composition of 28-samples of different commercial tannins, including oak wood, grape seed and skin, plant gall, chestnut, quebracho and gambier, has been evaluated by gas chromatography-mass spectrometry after derivatization into their trimethylsilyl ethers. Quercitol was found to be characteristic of oak tannins, whereas gall plant tannins could be differentiated by their content of pinitol. Myo-inositol and arabitol were detected in tannins from quebracho. These polyalcohols, together with muco-inositol and chiro-inositol, were found in tannins from chestnut while bornesitol was found to be characteristic of tannins from gambier. Monosaccharide composition also helped to distinguish among tannin origins: arabinose, xylose, fructose and glucose were quantified in oak, quebracho and chestnut tannins, whereas only fructose and glucose were detected in plant gall and grape tannins. These results imply that the qualitative study of monosaccharides and polyalcohols could help to determine and control the authenticity of enological tannins.en_US
dc.description.sponsorshipThis work was financed by Projects ANALISYC (S-2005/AGR-0312) and ALIBIRD (S-0505/AGR/000153) from the Comunidad de Madrid, and by Project AGL2006-04514 from the Spanish Ministerio de Educación y Ciencia.en_US
dc.format.extent24064 bytes-
dc.format.mimetypeapplication/msword-
dc.language.isoengen_US
dc.publisherElsevieren_US
dc.rightsclosedAccessen_US
dc.subjectCommercial tanninsen_US
dc.subjectMonosaccharidesen_US
dc.subjectPolyalcoholsen_US
dc.subjectCG–MSen_US
dc.subjectWineen_US
dc.titleIdentification of the origin of commercial enological tannins by the analysis of monosaccharides and polyalcoholsen_US
dc.typeartículoen_US
dc.identifier.doi10.1016/j.foodchem.2008.04.050-
dc.description.peerreviewedPeer revieweden_US
dc.relation.publisherversionhttp://dx.doi.org/10.1016/j.foodchem.2008.04.050en_US
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