Matrix-Calibrated LC-MS/MS Quantitation and Sensory Evaluation of Oak Ellagitannins and Their Transformation Products in Red Wines

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• 作者：Timo Stark ; Nadine Wollmann ; Kerstin Wenker ; Sofie Lsch ; Arne Glabasnia ; Thomas Hofmann
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2010
• 出版时间：May 26, 2010
• 年：2010
• 卷：58
• 期：10
• 页码：6360-6369
• 全文大小：916K
• 年卷期：v.58,no.10(May 26, 2010)
• ISSN：1520-5118

文摘

Aimed at investigating the concentrations and taste contribution of the oak-derived ellagitannins castalagin and vescalagin as well as their transformation products acutissimin A/B, epiacutissimin A/B, and β-1-O-ethylvescalagin in red wine, a highly sensitive and accurate quantification method was developed on the basis of LC-MS/MS-MRM analysis with matrix calibration. Method validation showed good recovery rates ranging from 102.4 ± 5.9% (vescalagin) to 113.7 ± 15.2% (epiacutissimin A). In oak-matured wines, castalagin was found as the predominant ellagitannin, followed by β-1-O-ethylvescalagin, whereas the flavano-C-ellagitannins (epi)acutissimin A/B were present in significantly lower amounts. In contrast to the high threshold concentration levels (600−1000 μmol/L) and the puckering astringent orosensation induced by flavan-3-ols, all of the ellagitannin derivatives were found to induce a smooth and velvety astringent oral sensation at rather low threshold concentrations ranging from 0.9 to 2.8 μmol/L. Dose/activity considerations demonstrated that, among all the ellagitannins investigated, castalagin exclusively exceeded its threshold concentration in various oak-matured wine samples.