Journal of Agricultural and Food Chemistry 2012-02-15

Synthesis and structural characterization of oaklin-catechins.

André Sousa, Ana Fernandes, Nuno Mateus, Victor De Freitas

文献索引：J. Agric. Food Chem. 60(6) , 1528-34, (2012)

全文：HTML全文

摘要

Condensation reactions of procyanidin dimer B4 with two representative oak wood cinnamic aldehydes (coniferaldehyde and sinapaldehyde) were conducted in winelike model solutions. Coniferaldehyde led to the formation of guaiacylcatechin-pyrylium-catechin (GCP-catechin, 737 m/z), whereas sinapaldehyde led to the formation of syringylcatechin-pyrylium-catechin (SCP-catechin, 767 m/z). The former was also structurally characterized by 1D and 2D NMR, allowing an elucidation of the formation mechanism of these oaklin-catechin adducts and demonstrating the importance of procyanidins in the formation of colored compounds through the reaction with cinnamic aldehydes extracted from oaks during storage.