DSpace

Digital.CSIC > Ciencia y Tecnología de Alimentos > Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN) > (ICTAN) Artículos >

Share

EndNote

Impact

Links

Closed Access item LC-DAD/ESI-MS/MS study of phenolic compounds in ash (Fraxinus excelsior L. and F. americana L.) heartwood. Effect of toasting intensity at cooperage

Authors:Sanz, Miriam
Fernández de Simón, Brígida
Cadahía, Estrella
Esteruelas, Enrique
Muñoz, Angel Mª.
Hernández, M. Teresa
Estrella, Isabel
Pinto, Ernani
Keywords:LC-DAD/ESI-MS/MS, Fraxinus excelsior, Fraxinus americana, Heartwood, Phenolic compounds, Secoiridoids, Phenylethanoid glycosides, Dilignol, Oligolignol
Issue Date:21-May-2012
Publisher:John Wiley & Sons
Citation:Journal of mass spectrometry 47 :905-918 (2012)
Abstract:The phenolic composition of heartwood extracts from Fraxinus excelsior L. and F. americana L., both before and after toasting in cooperage, was studied using LC-DAD/ESI-MS/MS. Low-molecular weight (LMW) phenolic compounds, secoiridoids, phenylethanoid glycosides, dilignols and oligolignols compounds were detected, and 48 were identified, or tentatively characterized, on the basis of their retention time, UV/Vis and MS spectra, and MS fragmentation patterns. Some LMW phenolic compounds like protocatechuic acid and aldehyde, hydroxytyrosol and tyrosol, were unlike to those for oak wood, while ellagic and gallic acid were not found. The toasting of wood resulted in a progressive increase in lignin degradation products with regard to toasting intensity. The levels of some of these compounds in medium-toasted ash woods were much higher than those normally detected in toasted oak, highlighting vanillin levels, thus a more pronounced vanilla character can be expected when using toasted ash wood in the aging wines. Moreover, in seasoned wood, we found a great variety of phenolic compounds which had not been found in oak wood, especially oleuropein, ligstroside and olivil, along with verbascoside and isoverbascoside in F. excelsior, and oleoside in F. americana. Toasting mainly provoked their degradation, thus in medium-toasted wood, only four of them were detected. This resulted in aminor differentiation between toasted ash and oak woods. The absence of tannins in ash wood, which are very important in oak wood, is another peculiar characteristic that should be taken into account when considering its use in cooperage.
Description:14 páginas,5 figuras,3 tablas
Publisher version (URL):DOI :10.1002/jms.3040
URI:http://hdl.handle.net/10261/53301
ISSN:1076-5174
???metadata.dc.identifier.doi???:10.1002/jms.3040
Appears in Collections:(ICTAN) Artículos

Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.