Sensory-directed identification of taste-active ellagitannins in American (Quercus alba L.) and European oak wood (Quercus robur L.) and quantitative analysis in bourbon whiskey and oak-matured red wines Export

@article{citeulike:1121023, abstract = {Aimed at increasing our knowledge on the sensory-active nonvolatiles migrating from oak wood into alcoholic beverages upon cooperaging, an aqueous ethanolic extract prepared from oak wood chips (Quercus alba L.) was screened for its key taste compounds by application of the taste dilution analysis. Purification of the compounds perceived with the highest sensory impacts, followed by liquid chromatography/mass spectrometry as well as one-dimensional and two-dimensional NMR experiments, revealed the ellagitannins vescalagin, castalagin, and grandinin, the roburins A-E, and 33-deoxy-33-carboxyvescalagin as the key molecules imparting an astringent oral sensation. To the best of our knowledge, 33-deoxy-33-carboxyvescalagin has as yet not been reported as a phytochemical in Q. alba L. In addition, the sensory activity of these ellagitannins was determined for the first time on the basis of their human threshold concentrations and dose/reponse functions. Furthermore, the ellagitannins have been quantitatively determined in extracts prepared from Q. alba L. and Quercus robur L., respectively, as well as in bourbon whiskey and oak-matured red wines, and the sensory contribution of the individual compounds has been evaluated for the first time on the basis of dose/activity considerations. {\copyright} 2006 American Chemical Society.}, address = {Institut fu?r Lebensmittelchemie, Universita?t Mu?nster, Corrensstrasse 45, D-48149 Mu?nster, Germany}, author = {Glabasnia, A. and Hofmann, T.}, citeulike-article-id = {1121023}, citeulike-linkout-0 = {http://dx.doi.org/10.1021/jf052617b}, citeulike-linkout-1 = {http://pubs.acs.org/doi/abs/10.1021/jf052617b}, citeulike-linkout-2 = {http://www.scopus.com/record/display.url?view=extended&origin=resultslist&eid=2-s2.0-33744469627}, doi = {10.1021/jf052617b}, journal = {J. Agric. Food Chem.}, keywords = {research, whiskey}, number = {9}, pages = {3380--3390}, posted-at = {2008-09-25 19:41:25}, priority = {2}, title = {Sensory-directed identification of taste-active ellagitannins in American (Quercus alba L.) and European oak wood (Quercus robur L.) and quantitative analysis in bourbon whiskey and oak-matured red wines}, url = {http://dx.doi.org/10.1021/jf052617b}, volume = {54}, year = {2006} }

TY - JOUR ID - citeulike:1121023 L3 - citeulike-article-id:1121023 N2 - Aimed at increasing our knowledge on the sensory-active nonvolatiles migrating from oak wood into alcoholic beverages upon cooperaging, an aqueous ethanolic extract prepared from oak wood chips (Quercus alba L.) was screened for its key taste compounds by application of the taste dilution analysis. Purification of the compounds perceived with the highest sensory impacts, followed by liquid chromatography/mass spectrometry as well as one-dimensional and two-dimensional NMR experiments, revealed the ellagitannins vescalagin, castalagin, and grandinin, the roburins A-E, and 33-deoxy-33-carboxyvescalagin as the key molecules imparting an astringent oral sensation. To the best of our knowledge, 33-deoxy-33-carboxyvescalagin has as yet not been reported as a phytochemical in Q. alba L. In addition, the sensory activity of these ellagitannins was determined for the first time on the basis of their human threshold concentrations and dose/reponse functions. Furthermore, the ellagitannins have been quantitatively determined in extracts prepared from Q. alba L. and Quercus robur L., respectively, as well as in bourbon whiskey and oak-matured red wines, and the sensory contribution of the individual compounds has been evaluated for the first time on the basis of dose/activity considerations. © 2006 American Chemical Society. IS - 9 JF - J. Agric. Food Chem. AD - Institut fu?r Lebensmittelchemie, Universita?t Mu?nster, Corrensstrasse 45, D-48149 Mu?nster, Germany EP - 3390 TI - Sensory-directed identification of taste-active ellagitannins in American (Quercus alba L.) and European oak wood (Quercus robur L.) and quantitative analysis in bourbon whiskey and oak-matured red wines VL - 54 SP - 3380 KW - research KW - whiskey AU - Glabasnia, A AU - Hofmann, T PY - 2006/// UR - http://dx.doi.org/10.1021/jf052617b ER -