Role of aldehydic derivatives in the condensation of phenolic compounds with emphasis on the sensorial properties of fruit-derived foods.

@article{EsSafi2002RoleOA,
  title={Role of aldehydic derivatives in the condensation of phenolic compounds with emphasis on the sensorial properties of fruit-derived foods.},
  author={Nour-Eddine Es-Safi and V{\'e}ronique Cheynier and Michel Moutounet},
  journal={Journal of agricultural and food chemistry},
  year={2002},
  volume={50 20},
  pages={5571-85}
}
The reactions between (epi)catechin, mavidin 3-O-glucoside, and some aldehydes were investigated by LC/DAD and LC/ESI-MS analysis. The obtained results showed that the acetaldehyde-mediated condensation occurred more generally and glyoxylic acid, furfural, and 5-(hydroxymethyl)furfural (HMF) react in the same way in the first stages of the reactions. In terms of reactivity, reactions were faster with acetaldehyde than with glyoxylic acid, furfural, or HMF, where the reactions were slower. In… CONTINUE READING