Evolution of main polyphenolics during cidermaking was written by Zuriarrain-Ocio, Andoni;Zuriarrain, Juan;Etxebeste, Oier;Duenas, Maria Teresa;Berregi, Inaki. And the article was included in LWT–Food Science and Technology in 2022.Formula: C30H26O12 The following contents are mentioned in the article:
This work reports the evolution of polyphenolic compounds content during the cidermaking process in the Basque Country (Northern Spain). Fourteen monovarietal musts were obtained throughout three seasons (13 different, one repeated) using different apple cultivars from the Basque Country. Monovarietal musts were used to cover a wide range of polyphenolic content and to introduce variability. These musts were fermented and matured to obtain 14 monovarietal ciders. The evolution of the musts was monitored during 6-8 mo by measuring the polyphenolic profile with an HPLC method throughout 4 or 5 samplings. Chlorogenic acid, 4-p-coumaroylquinic acid and (-)-epicatechin showed fluctuations during the alc. fermentation (10-40 days), followed by stabilization. With phloretin 2-O-xyloglucoside, an increase or a stable concentration was observed during the alc. fermentation followed by stabilization. Tyrosol, absent in the initial musts, showed an increase during the alc. fermentation and became stable afterwards. These were the only general patterns observed The rest of the phenolic compounds studied, such as procyanidin B1, procyanidin B2 and phloridzin, did not show any general evolution rule. This study involved multiple reactions and reactants, such as (2R,2’R,3R,3’R,4R)-2,2′-Bis(3,4-dihydroxyphenyl)-[4,8′-bichromane]-3,3′,5,5′,7,7′-hexaol (cas: 29106-49-8Formula: C30H26O12).
(2R,2’R,3R,3’R,4R)-2,2′-Bis(3,4-dihydroxyphenyl)-[4,8′-bichromane]-3,3′,5,5′,7,7′-hexaol (cas: 29106-49-8) belongs to alcohols. Alcohols are among the most common organic compounds. They are used as sweeteners and in making perfumes, are valuable intermediates in the synthesis of other compounds, and are among the most abundantly produced organic chemicals in industry. Converting an alcohol to an alkene requires removal of the hydroxyl group and a hydrogen atom on the neighbouring carbon atom. Dehydrations are most commonly carried out by warming the alcohol in the presence of a strong dehydrating acid, such as concentrated sulfuric acid.Formula: C30H26O12
Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts