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Food Chem

Title:		Centrifugal partition chromatography applied to the isolation of oak wood aroma precursors
Author(s):		Slaghenaufi D; Marchand-Marion S; Richard T; Waffo-Teguo P; Bisson J; Monti JP; Merillon JM; de Revel G;
Address:		"Univ. de Bordeaux, ISVV, EA 4577, Unite de Recherche OEnologie, 33882 Villenave d'Ornon, France"
Journal Title:		Food Chem
Year:		2013
Volume:		20130502
Issue:		3
Page Number:		2238 - 2245
DOI:		10.1016/j.foodchem.2013.04.069
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"Flavours extracted from oak wood during barrel ageing contribute to the organoleptic character of wines and spirits. The aim of this work was to identify the glycosidic precursors of the key volatile compounds responsible for oak wood aroma. Oak extract is a very complex matrix and, furthermore, precursors are present in very small quantities. Preparative centrifugal partition chromatography (CPC) is a promising solution for purifying the oak extract. The solvent system was selected on the basis of the partition coefficient of glycosidase enzyme activity (Kca). Thanks to the efficacy of CPC separation, three glucoside gallates were subsequently isolated by HPLC chromatography. Vanillin-(6'-O-galloyl)-O-beta-D-glucopyranoside, 3,4,5-trimethoxyphenyl-(6'-O-galloyl)-O-beta-D-glucopyranoside, and (6R,9R)-3-oxo-alpha-ionol-9-O-(6'-O-galloyl)-beta-glucopyranoside (macarangioside E) were isolated and identified. This was the first time that vanillin-(6'-O-galloyl)-O-beta-D-glucopyranoside was identified and the first time that macarangioside E was isolated from oak wood. Heating macarangioside E resulted in the formation of megastigmatrienone, which has an aroma reminiscent of tobacco"
Keywords:		"Chromatography, High Pressure Liquid/*methods Flavoring Agents/analysis/isolation & purification Glycosides/analysis/*isolation & purification Quercus/*chemistry Volatile Organic Compounds/analysis/*isolation & purification Wood/*chemistry 3, 4, 5-Trimethox;"
Notes:		"MedlineSlaghenaufi, Davide Marchand-Marion, Stephanie Richard, Tristan Waffo-Teguo, Pierre Bisson, Jonathan Monti, Jean-Pierre Merillon, Jean-Michel de Revel, Gilles eng Research Support, Non-U.S. Gov't England 2013/07/23 Food Chem. 2013 Dec 1; 141(3):2238-45. doi: 10.1016/j.foodchem.2013.04.069. Epub 2013 May 2"