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

Journal of Agricultural and Food Chemistry
Arne Glabasnia, Thomas Hofmann

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/response 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 fi...Continue Reading

References

May 27, 2004·Journal of Agricultural and Food Chemistry·Susanne ScharbertThomas Hofmann

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Citations

Apr 13, 2011·Journal of Agricultural and Food Chemistry·Julien MichelPierre-Louis Teissedre
Jan 25, 2012·Journal of Agricultural and Food Chemistry·Ignacio García-EstévezCristina Alcalde-Eon
Oct 26, 2013·Journal of Agricultural and Food Chemistry·Julien MichelPierre-Louis Teissedre
Nov 13, 2013·Journal of Agricultural and Food Chemistry·Ignacio García-EstévezStéphane Quideau
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Feb 9, 2017·Journal of Agricultural and Food Chemistry·Barbara SingldingerThomas Hofmann
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