Characterization of Red Wine Proanthocyanidins Using a Putative Proanthocyanidin Database, Amide Hydrophilic Interaction Liquid Chromatography (HILIC), and Time-of-Flight Mass Spectrometry
Proanthocyanidins are complex polymers of flavan-3-ol monomers and play a key sensory and health role in foods and beverages. We describe here a novel method for characterizing wine proanthocyanidins using a theoretical database comprised of the chemical formula and exact mass of 996 compounds. The...
Main Authors: | Scott Frost, Larry A. Lerno, Jerry Zweigenbaum, Hildegarde Heymann, Susan E. Ebeler |
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Format: | Article |
Language: | English |
Published: |
MDPI AG
2018-10-01
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Series: | Molecules |
Subjects: | |
Online Access: | http://www.mdpi.com/1420-3049/23/10/2687 |
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