Spectroscopic and theoretical investigations of phenolic acids in white wines

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• 作者：Coralie Martin^a ; ^b ; Jean-Luc Bruneel^a ; Fré ; dé ; ric Castet^a ; Alain Fritsch^a ; Pierre-Louis Teissedre^c ; ^d ; Michael Jourdes^c ; ^d ; Franç ; ois Guillaume^a ; ^{f.guillaume@ism.u-bordeaux1.fr}
• 关键词：Resonance Raman spectroscopy ; Fluorescence spectroscopy ; White wines ; Phenolic composition ; Hydroxycinnamic acids ; DFT calculations
• 刊名：Food Chemistry
• 出版年：2017
• 出版时间：15 April 2017
• 年：2017
• 卷：221
• 期：Complete
• 页码：568-575
• 全文大小：972 K
• 卷排序：221

文摘

(TD)-DFT calculations of electronic and vibrational properties of phenolic acids. UV–vis and laser-induced fluorescence spectra of phenolic acids in white wines. Resonance Raman spectra with 325 nm excitation of hydroxycinnamic acids. Vibrational assignment of resonance Raman spectra of white wines.