Título:	Flavan-3-ol (Flavanol) identification and quantitation by high performance liquid chromatography coupled with mass spectrometry (HPLC-MSn).
Autor:	OLIVEIRA, J. B. DE OLIVEIRA, C. G. R. de PEREIRA, G. E.
Afiliación:	JULIANE BARRETO DE OLIVEIRA, MINAS GERAIS AGRICULTURAL RESEARCH CORPORATION; CELSO GUARANI RUIZ DE OLIVEIRA, CNPUV; GIULIANO ELIAS PEREIRA, CNPUV.
Año:	2023
Referencia:	In: CASTILHOS, M. B. M. DE (Ed.). Basic protocols in enology an winemaking. Campinas: Unicamp; New York:Springer Nature, 2023. Cap. 8.
Páginas:	p. 86-100
Descripción:	Flavan-3-ols are widely distributed in higher plants, such as grapes, located in the skins and seeds, being transferred to the wine during winemaking. They are responsible for specific sensory properties such as astringency, and bitterness, acting on the stability of the wine color, and taking part in the antioxidant compounds. The interest in identifying flavan-3-ols has grown in the last decades since the development of new instruments allowing a better separation and characterization, both qualitative and quantitative. New isolation, separation, and identification techniques allowed an increase in the phenolic compounds database with new structures, providing a better understanding of the mechanisms involving phenolic metabolism in grapes, wines, and other fruits and vegetables. High-performance liquid chromatography (HPLC) coupled with mass spectrometry (MS) is one of the most relevant and used analytical techniques for the non-volatile and/or thermally unstable compounds determination. This method has shown to be valuable and robust for investigating the polyphenols (flavan-3-ols or proanthocyanidins) in grapes, wines, and derivates, in several domains, such as evaluating the effect of climate, soil, vine management, cultivars, rootstocks, protocols of elaboration, and the quality control. This chapter aims to present variations of LC-MS techniques used to identify these compounds in recent years.
NAL Thesaurus:	Grapes Wines Phenolic compounds Secondary metabolites
Palabras clave:	Vitis vinifera L
Citación:	(Springer Protocols. Methods and Protocols in Food Science)
ISBN:	978-1-0716-3088-4
ISSN:	2662-9518
DOI:	https://doi.org/10.1007/978-1-0716-3088-4
Tipo de Material:	Parte de livro
Acceso:	openAccess
Aparece en las colecciones:	Capítulo em livro científico (CNPUV)