Issue 20, 1994

Chemical evidence for the de-astringency (insolubilization of tannins) of persimmon fruit

Abstract

After artificial removal of the astringency from persimmon fruit by treatment with ethanol, thiol-promoted degradation of the insolubilized proanthocyanidin polymers with 2-sulfanylethanol yielded 4β-(2-hydroxyethylsulfanyl)-6- and -8-[1-(2-hydroxyethylsulfanyl)ethyl]-flavan-3-ols 914. Furthermore, when deuteriated ethanol was used for de-astringency, the deuterium atoms were incorporated into the C2 unit attached to the A-ring of these compounds. These findings evidently show that acetaldehyde formed in situ from ethanol plays an important role in polymerization (insolubilization) of water-soluble proanthocyanidins, causing the loss of astringency.

Article information

Article type
Paper

J. Chem. Soc., Perkin Trans. 1, 1994, 3013-3022

Chemical evidence for the de-astringency (insolubilization of tannins) of persimmon fruit

T. Tanaka, R. Takahashi, I. Kouno and G. Nonaka, J. Chem. Soc., Perkin Trans. 1, 1994, 3013 DOI: 10.1039/P19940003013

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