Isomeric Influence on the Oxidative Coloration of Phenolic Compounds in a Model White Wine: Comparison of (+)-Catechin and (')-Epicatechin

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Abstract

The reactions of (+)-catechin and (')-epicatechin with glyoxylic acid were studied in a model white wine solution. When the reactions were performed in darkness at 45 °C, the (')-epicatechin concentration decreased more rapidly than that of (+)-catechin, and the (')-epicatechin sample had twice the 440 nm absorbance of the (+)-catechin sample after the 14 day incubation period. The main pigments generated were identified as xanthylium cation pigments regardless of the isomeric character of the phenolic compound. Using a combination of absorbance and ion current data, the xanthylium cation pigments generated from (')-epicatechin were found to have combined molar absorptivity coefficients 1.8 times that of the xanthylium cation pigments generated from (+)-catechin. The implication of these results on the development of an index of white wine oxidation susceptibility is discussed.
Original languageEnglish
Pages (from-to)9993-9998
Number of pages6
JournalJournal of Agricultural and Food Chemistry
Volume53
Issue number26
DOIs
Publication statusPublished - 2005

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