New C-Glycosidic Ellagitannins Formed upon Oak Wood Toasting; Identification and Sensory Evaluation
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]<sup>−</sup> ion peak at <i>m</i>/<i>z</i> 1055.0631 (compound...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2020-10-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/9/10/1477 |