Screening for potential pigments derived from anthocyanins in red wine using nanoelectrospray tandem mass spectrometry

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dc.contributor.authorHayasaka, Y.
dc.contributor.authorAsenstorfer, R.
dc.date.issued2002
dc.description© 2002 American Chemical Society
dc.description.abstractRed wine extracts were screened for potential wine pigments derived from anthocyanins, using a combination of nanoelectrospray tandem mass spectrometry techniques. Fourteen aglycons were considered to be of anthocyanidin origin on the basis of their MS/MS spectra. The proposed structures of the aglycons were anthocyanidin C-4 substituted with vinyl linkage between C-4 and the hydroxy group at C-5. The anthocyanidin derivatives identified in the wine extracts were vinyl, vinylmethyl, vinylformic acid, 4-vinylphenol, 4-vinylguaiacol, and vinylcatechin adducts of malvidin as well as vinylformic acid and 4-vinylphenol adducts of peonidin and petunidin. The presence of vinyl alcohol, 4-vinylcatechol, and 4-vinylsyringol adducts of malvidin was also proposed.
dc.identifier.citationJournal of Agricultural and Food Chemistry, 2002; 50(4):756-761
dc.identifier.doi10.1021/jf010943v
dc.identifier.issn0021-8561
dc.identifier.issn1520-5118
dc.identifier.urihttp://hdl.handle.net/2440/13033
dc.language.isoen
dc.publisherAmer Chemical Soc
dc.source.urihttps://doi.org/10.1021/jf010943v
dc.subjectWine pigments
dc.subjectanthocyanins
dc.subjectelectrospray
dc.subjectnanoelectrospray
dc.subjecttandem mass spectrometry
dc.titleScreening for potential pigments derived from anthocyanins in red wine using nanoelectrospray tandem mass spectrometry
dc.typeJournal article
pubs.publication-statusPublished

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