Spectroscopic and theoretical investigations of phenolic acids in white wines

Autor: Jean-Luc Bruneel, Coralie Martin, Alain Fritsch, François Guillaume, Frédéric Castet, Pierre-Louis Teissedre, Michael Jourdes
Přispěvatelé: Institut des Sciences Moléculaires (ISM), Centre National de la Recherche Scientifique (CNRS)-École Nationale Supérieure de Chimie et de Physique de Bordeaux (ENSCPB)-Université Sciences et Technologies - Bordeaux 1-Université Montesquieu - Bordeaux 4-Institut de Chimie du CNRS (INC), Centre National de la Recherche Scientifique (CNRS), Advanced Track and Trace, Unité de Recherche Oenologie [Villenave d'Ornon], Institut National de la Recherche Agronomique (INRA)-Université de Bordeaux (UB)-Institut des Sciences de la Vigne et du Vin (ISVV), UMR 5255, ISM, Université de Bordeaux (UB), Institut des Sciences de la Vigne et du Vin (ISVV)-Université de Bordeaux (UB)-Institut National de la Recherche Agronomique (INRA)
Rok vydání: 2016
Předmět:
Coumaric Acids
[SDV]Life Sciences [q-bio]
Resonance Raman spectroscopy
Analytical chemistry
white wine
composé phénolique
white wines
Wine
hydroxycinnamic acids
DFT calculations
Spectrum Analysis
Raman
01 natural sciences
acide cinnamique
Light scattering
Fluorescence spectroscopy
Analytical Chemistry
symbols.namesake
raman spectroscopy
spectroscopie raman
Hydroxybenzoates
Laser-induced fluorescence
Chromatography
High Pressure Liquid
phenolic compound
phenolic acid
010405 organic chemistry
Chemistry
vin blanc
Spectrum Analysis
010401 analytical chemistry
technology
industry
and agriculture
Resonance
General Medicine
fluorescence spectroscopy
3. Good health
0104 chemical sciences
acide phénolique
resonance
oenologie
symbols
Density functional theory
fluorescence
Raman spectroscopy
Raman scattering
Food Science
phenolic composition
Zdroj: Food Chemistry
Food Chemistry, Elsevier, 2017, 221, pp.568-575. ⟨10.1016/j.foodchem.2016.11.137⟩
ISSN: 1873-7072
0308-8146
Popis: Model solutions of white wines containing phenolic acids have been investigated by means of UV–vis, laser induced fluorescence and Raman spectroscopic techniques. In order to interpret the spectra, density functional theory calculations of phenolic acids have been performed. This work demonstrates that only hydroxynamic acids are in resonance with a laser excitation line with 325 nm wavelength and are therefore at the origin of the strong enhancement of the Raman light scattering. Real white wines also display such resonance Raman scattering so that their content in hydroxycinnamic acids may be quite precisely determined. The analysis of the Raman spectrum of a real dry white wine reveals qualitatively the preponderance in its composition of p-coumaric and caftaric acids.
Databáze: OpenAIRE
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