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EnglishFree simple phenols have a significant role in defining the sensory and nutritional characteristics of wines, affecting the organoleptic profile and having positive effects on health, but glycosidically bound phenols can also be hydrolysed during the winemaking process, releasing the corresponding volatile compounds and making a possible contribution to the final sensory profile. In this work, application of on-line SPE liquid chromatography–high resolution mass spectrometry, operating in negative polarity with heated electrospray, allowed to detect over eighty free and glycosylated simple phenols in Primitivo di Manduria and Negroamaro wines. Sixty-one phenols, four of which phenolic glucosidic precursors, were quantified as having quantification limits ranging from 0.001 to 0.1 μg mL−1, calibration R2 of 0.99 for over 92% of compounds, and precision (R.S.D.%) always lower than 12%. Twenty-four simple phenolic precursors were tentatively identified as hexoside, pentoside and hexoside–hexoside derivatives, on the basis of accurate mass, isotopic pattern and MS/MS fragmentation
Barnaba, C.; Dellacassa, E.; Nicolini, G.; Nardin, T.; Malacarne, M.; Larcher, R. (2016). Free and glycosylated simple phenol profiling in Apulian Italian wines. FOOD CHEMISTRY, 206: 260-266. doi: 10.1016/j.foodchem.2016.03.040 handle: http://hdl.handle.net/10449/33007
| Citation: | Barnaba, C.; Dellacassa, E.; Nicolini, G.; Nardin, T.; Malacarne, M.; Larcher, R. (2016). Free and glycosylated simple phenol profiling in Apulian Italian wines. FOOD CHEMISTRY, 206: 260-266. doi: 10.1016/j.foodchem.2016.03.040 handle: http://hdl.handle.net/10449/33007 | |
| Internal authors: | ||
| Organization unit: | CTT [2012-02 - 2017-12]: DIPARTIMENTO SPERIMENTAZIONE E SERVIZI TECNOLOGICI | |
| Authors: | Barnaba, C.; Dellacassa, E.; Nicolini, G.; Nardin, T.; Malacarne, M.; Larcher, R. | |
| Title: | Free and glycosylated simple phenol profiling in Apulian Italian wines | |
| Journal: | FOOD CHEMISTRY | |
| Issue Date: | 2016 | |
| Scientific Disciplinary Area: | Settore CHIM/10 - CHIMICA DEGLI ALIMENTI | |
| Keywords ENG: | Free simple phenols Glycosylated simple phenols Primitivo di Manduria wines Negroamaro wines Liquid chromatography Orbitrap On-line solid-phase extraction | |
| Language: | English | |
| IF: | With Impact Factor ISI | |
| Publication status: | Published | |
| Nature of content: | Articolo in rivista/Article | |
| Digital Object Identifier (DOI): | http://dx.doi.org/10.1016/j.foodchem.2016.03.040 | |
| Appears in Collections: | 01 - Journal article |
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| File | Description | Type | License | |
|---|---|---|---|---|
| 2016 FC Barnaba1.pdf | N/A | Tutti i diritti riservati (All rights reserved) | Utenti riconosciuti Request a copy |
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