Evolution of phenolic compounds of spanish oak wood during natural seasoning. First results.

@article{Simn1999EvolutionOP,
  title={Evolution of phenolic compounds of spanish oak wood during natural seasoning. First results.},
  author={Br{\'i}gida Fern{\'a}ndez de Sim{\'o}n and Estrella Cadah{\'i}a and Enma Conde and Mar{\'i}a Concepci{\'o}n Garc{\'i}a-Vallejo},
  journal={Journal of agricultural and food chemistry},
  year={1999},
  volume={47 4},
  pages={1687-94}
}
Low molecular weight polyphenols and ellagitannins were analyzed by HPLC, and the molecular weight distribution of ellagitannins was calculated by GPC, in oak heartwood of Quercus robur L., Quercus petraea Liebl., Quercus pyrenaica Wild., and Quercus faginea Lam., grown in Spain, before and after 1 year of seasoning, in Bordeaux, France. During this process, the concentrations of low molecular weight polyphenols (acids and aldehydes, benzoic and cinnamic, and coumarins) increased, and those of… CONTINUE READING