Intermolecular copigmentation between five common 3-O-monoglucosidic anthocyanins and three phenolics in red wine model solutions: The influence of substituent pattern of anthocyanin B ring

•Copigmentation between 5 anthocyanins and 3 phenolic copigments were studied.•Chromatic, thermodynamic and theoretical methods were used.•Substituent pattern of anthocyanin B ring had great influence on copigmentation.•Diverse π-π stacking modes were observed through theoretical calculation. In thi...

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Veröffentlicht in:	Food chemistry Jg. 326; S. 126960
Hauptverfasser:	Zhao, Xu, Ding, Bo-Wen, Qin, Jia-Wei, He, Fei, Duan, Chang-Qing
Format:	Journal Article
Sprache:	Englisch
Veröffentlicht:	England Elsevier Ltd 01.10.2020
Schlagworte:	Anthocyanin anthocyanins Anthocyanins - analysis Anthocyanins - chemistry Chromatic characteristic Color gallic acid Glucosides - analysis Intermolecular copigmentation Molecular Structure Phenols - chemistry Quercetin - analogs & derivatives Quercetin - analysis red wines Theoretical calculation Thermodynamics Wine - analysis Anthocyanin Pt vdW Mv Dp BCP Intermolecular copigmentation Thermodynamics CCP Theoretical calculation Chromatic characteristic Cy Qg Ga HB Pn Ec RCP
ISSN:	0308-8146, 1873-7072, 1873-7072
Online-Zugang:	Volltext
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