publication . Thesis . 2012

Contribution à la caractérisation des précurseurs d’arôme glycosylés du bois de chêne

Slaghenaufi, Davide;
Open Access French
  • Published: 01 Jan 2012
  • Country: Algeria
The presence of lactic acid bacteria (LAB) in oak barrels induces an increase in wood volatile compounds concentration. This phenomenon could be due to the glycosidic activity of LAB. The glucosidic precursor of a major woody aroma compound (oak lactone) was identified and quantified in oak wood but no data was available concerning the presence of other flavor precursors in oak wood. This study showed that monoglycosidic precursors did not exist in oak, in spirits and in wines. The study was performed by UPLC-FT/MS, using vanillin-β-D-glucopyranoside, vanillin-β-D-xylopyranoside, and coniferaldehyde-β-D-glucopyranoside as standards. These molecules were synthesi...
free text keywords: bois de chêne, chromatographie de partage centrifuge, précurseurs d’arôme, galloylglucosydes, vanilline, 3,4,5-triméthoxyphénol, 3-oxo-α-ionol, mégastigmatriénone;oak wood, centrifugal partition chromatography, aroma precursors, galloylglucoside, vanillin, 3,4,5-trimethoxyphenol, 3-oxo-α-ionol, megastigmatrienon, vitis vinifera, vinification, spectrométrie de masse, vieillissement vin, spectrométrie de masse, fût de chêne, spectrométrie de masse, solvant
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Thesis . 2012
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