title: Detection of phenolic oxidation products in cider apple juice by high-performance liquid chromatography electrospray ionisation ion trap mass spectrometry.
abstract: Juice was prepared from cider apples of the cultivar "Kermerrien" under oxidative conditions. After isolation by solid-phase extraction, the phenolic fraction was subjected to high-performance liquid chromatography/electrospray ionisation mass spectrometry. SIM scans were performed at m/z values obtained in model solutions. The oxidation products, resulting from coupling between a molecule of caffeoylquinic acid and caffeoylquinic acid, catechin or dimeric flavan-3-ol, were detected.
authors.affiliation: Unité de Recherches Cidricoles-Biotransformations des Fruits et Légumes, INRA, B.P. 35327, Domaine de la Motte, 35653 Le Rheu Cedex, France. bernillo@rennes.inra.fr
authors.forename: S
authors.initials: S
authors.lastname: Bernillon
authors.forename: S
authors.initials: S
authors.lastname: Guyot
authors.forename: C M G C
authors.initials: CM
authors.lastname: Renard
mesh_terms: D001628:Beverages / Q000032:analysis*; D005504:Food Analysis; D027845:Malus; D010084:Oxidation-Reduction; D010636:Phenols / Q000737:chemistry*; D021241:Spectrometry, Mass, Electrospray Ionization / Q000379:methods*
chemical_list: D010636:Phenols