Phenolic Compounds in Chestnut (Castanea sativa Mill.) Heartwood. Effect of Toasting at Cooperage

• Published in: Journal of agricultural and food chemistry Vol. 58; no. 17; pp. 9631 - 9640
• Main Authors: Sanz, Miriam, Cadahía, Estrella, Esteruelas, Enrique, Muñoz, Ángel Ma, Fernández de Simón, Brígida, Hernández, Teresa, Estrella, Isabel
• Format: Journal Article
• Language: English
• Published: Washington, DC American Chemical Society 08.09.2010
• Subjects: analysis; astringency; barrels; Biological and medical sciences; Castanea sativa; chemical analysis; Chemical Changes Induced by Processing/Storage; chemistry; chestnuts; Chromatography, High Pressure Liquid; ellagic acid; Fagaceae; Fagaceae - chemistry; Food industries; Fundamental and applied biological sciences. Psychology; heartwood; Hot Temperature; lignin; Phenols; Phenols - analysis; tannins; toasting; wine aging; wood chemistry; wood extractives; wood products; heartwood; phenolic compounds; tannins; chestnut; Castanea sativa; toasting; Heartwood; Cooperage; Fagaceae; Flavonoid; Castanea; Polyphenol; Tannin; Dicotyledones; Angiospermae; Chestnut; Phenols; Spermatophyta

The phenolic and tannic composition of heartwood extracts from Castanea sativa Mill., before and after toasting in cooperage, were studied using HPLC-DAD and HPLC-DAD/ESI-MS, and some low molecular weight phenolic compounds and hydrolyzable tannins were found. The low molecular weight phenolic compo...