Chira Kleopatra, Anguellu Laura, Da Costa Gregory, Richard Tristan, Pedrot Eric, Jourdes Michael, Teissedre Pierre-Louis
Department of Environmental Science and College of Grape and Wine Sciences, University of Bordeaux, INRAE, IPB, Œnologie, EA 4577, USC 1366, ISVV, 210 Chemin de Leysotte, F-33140 Villenave d'Ornon, France.
Tonnellerie Nadalie, 99 rue Lafont-Ludon Medoc-CEDEX, 33 295 Blanquefort, France.
Foods. 2020 Oct 16;9(10):1477. doi: 10.3390/foods9101477.
In the courses of studies on ellagitannin changes during oak wood toasting, two C-glycosidic ellagitannins were isolated from the french oak wood for the first time. These two compounds exhibited [M-H] ion peak at / 1055.0631 (compound A) and at / 1011.0756 (compound B). A compound is named Castacrenin E and is produced by Castacrenin D oxidation. Castacrenin D is a vescalagin with an additional aromating ring to the C-1 through a C-C bond. These compounds are not only found under laboratory conditions but also in commercial oak wood representing different toasting methods and sizes. Their levels are conditioned by oak wood dimensions and toasting degree. The wood pieces with the smallest size present almost two times more compounds A and B. Moreover, the compound B is the only compound to be present in medium toasting temperatures of the smallest wood pieces. Both of them can influence either astringency sensation or bitterness taste.
在对橡木烘烤过程中鞣花单宁变化的研究过程中，首次从法国橡木中分离出两种C -糖苷鞣花单宁。这两种化合物在/ 1055.0631处呈现[M - H]离子峰（化合物A），在/ 1011.0756处呈现[M - H]离子峰（化合物B）。一种化合物被命名为Castacrenin E，它是由Castacrenin D氧化产生的。Castacrenin D是一种vescalagin，通过C - C键在C - 1处带有一个额外的芳香环。这些化合物不仅在实验室条件下被发现，而且在代表不同烘烤方法和尺寸的商业橡木中也有发现。它们的含量受橡木尺寸和烘烤程度的影响。尺寸最小的木块中化合物A和B的含量几乎是其他木块的两倍。此外，化合物B是最小木块在中等烘烤温度下唯一存在的化合物。它们两者都能影响涩味或苦味。
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