Isolation of a new taste-active brandy tannin A: Structural elucidation, quantitation and sensory assessment

Winstel, Delphine; Capello, Yoan; Quideau, Stéphane; Marchal, Axel

doi:10.1016/j.foodchem.2021.131963

Cited by 9 publications

(4 citation statements)

References 36 publications

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“…In addition, brandy tannins 12 and 16 are present at concentrations around 10 mg/L after 18 months of aging. These results suggest that they may influence cognac organoleptic quality, since it has previously been observed that these compounds could have an impact on eaux-de-vie taste at 2 mg/L for brandy tannin A (16) and at 5 mg/L for brandy tannin B (12) [35,38].…”

Section: Evolution Of C-glucosidic Ellagitannins and Ellagitannin-der...mentioning

confidence: 55%

“…Moreover, during long aging, there is no more castalagin (2) or vescalagin (1) to be extracted from the wood, and, therefore, the B1 (10) and B2 (11) whiskey tannins can no longer be formed. Two other compounds resulting from the transformation of vescalagin (1) have been identified and characterized recently in cognac eaux-de-vie [35,38]. Brandy tannins A (16) and B (12) are formed from vescalagin derivative β-1-O-ethylvescalagin (9) after an oxidation reaction followed by a second addition of ethanol.…”

Section: Evolution Of C-glucosidic Ellagitannins and Ellagitannin-der...mentioning

confidence: 99%

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Impact of Barrel Toasting on Ellagitannin Composition of Aged Cognac Eaux-de-Vie

Gadrat

Emo²,

Lavergne³

et al. 2022

Molecules

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It is well established that C-glucosidic ellagitannins contribute to wine quality, and new forms of ellagitannins have been found recently in cognac eaux-de-vie. The contribution of some ellagitannin-derived spirit compounds to eaux-de-vie taste has been demonstrated recently. However, there is a gap in our knowledge of the content, composition, and evolution of C-glucosidic ellagitannins in this matrix. Indeed, the quantification of these compounds and their evolutionary compounds have never before been researched in cognac eaux-de-vie. Thus, the aim of this study was not only to quantify these compounds, but also to study their kinetics and to observe how they are impacted by barrel toasting. For this purpose, barrels representing eight different toasting levels were used to age the same eau-de-vie during the first 18 months. Ellagitannin quantification was carried out by HPLC-Triple quadrupole. The results showed that the evolutionary trend of the eight ellagitannins is the same for all eight types of barrel toasting. The maximum concentrations of C-glucosidic ellagitannins were found after 3 months of aging (up to 23 mg/L) before decreasing to 18 months (9.7 mg/L), whereas ellagitannin-derived spirit compound concentrations increased throughout aging (up to 130.9 mg/L). In addition, barrel toasting had such an impact on ellagitannin content that barrels could be differentiated according to their levels. Eaux-de-vie in barrels with high toasting were lower in ellagitannins concentrations.

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Section: Evolution Of C-glucosidic Ellagitannins and Ellagitannin-der...mentioning

confidence: 55%

Section: Evolution Of C-glucosidic Ellagitannins and Ellagitannin-der...mentioning

confidence: 99%

Impact of Barrel Toasting on Ellagitannin Composition of Aged Cognac Eaux-de-Vie

Gadrat

Emo²,

Lavergne³

et al. 2022

Molecules

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“…These tannins are the major constituents of oak wood, used in barrel making [ 6 , 7 , 8 ]. During the aging of wine and whisky in oak barrels, tannins 1 and 2 degrade via autoxidation and react with coexisting compounds through chemical reactions that are important in the sensory evaluation of alcoholic beverages [ 9 , 10 , 11 , 12 ]. In this context, we previously investigated and proposed the chemical mechanisms involved in the autoxidation of oak ellagitannins and the subsequent addition of ethanol during whisky aging [ 12 ].…”

Section: Introductionmentioning

confidence: 99%

Identification of Unstable Ellagitannin Metabolites in the Leaves of Quercus dentata by Chemical Derivatization

et al. 2023

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The identification of unstable metabolites of ellagitannins having ortho-quinone structures or reactive carbonyl groups is important to clarify the biosynthesis and degradation of ellagitannins. Our previous studies on the degradation of vescalagin, a major ellagitannin of oak young leaves, suggested that the initial step of the degradation is regioselective oxidation to generate a putative quinone intermediate. However, this intermediate has not been identified yet. In this study, young leaves of Quercus dentata were extracted with 80% acetonitrile containing 1,2-phenylenediamine to trap unstable ortho-quinone metabolites, and subsequent chromatographic separation afforded a phenazine derivative of the elusive quinone intermediate of vescalagin. In addition, phenylenediamine adducts of liquidambin and dehydroascorbic acid were obtained, which is significant because liquidambin is a possible biogenetic precursor of C-glycosidic ellagitannins and ascorbic acid participates in the production of another C-glycosidic ellagitannin in matured oak leaves.

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“…Primary aromas derive from grapes, secondary aromas are produced during fermentation, and tertiary aromas are developed by storage ( Perestrelo et al, 2020 ; Pons et al, 2017 ). The five primary basic tastes sensed by taste buds in the mouth are sweetness, sourness, bitterness, saltiness, and umami ( Winstel et al, 2022 ). Sweetness caused by sugar concentrations can make wine taste “thick” or “flabby”, while acidity provides wines with refreshing and crispness.…”

Section: Introductionmentioning

confidence: 99%

The importance of outlier rejection and significant explanatory variable selection for pinot noir wine soft sensor development

Wilson

Deed

et al. 2023

Current Research in Food Science

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Isolation of a new taste-active brandy tannin A: Structural elucidation, quantitation and sensory assessment

Cited by 9 publications

References 36 publications

Impact of Barrel Toasting on Ellagitannin Composition of Aged Cognac Eaux-de-Vie

Impact of Barrel Toasting on Ellagitannin Composition of Aged Cognac Eaux-de-Vie

Identification of Unstable Ellagitannin Metabolites in the Leaves of Quercus dentata by Chemical Derivatization

The importance of outlier rejection and significant explanatory variable selection for pinot noir wine soft sensor development

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