Combinatorics of proanthocyanidins in wine

Area of Science:

• Analytical Chemistry
• Food Science
• Polymer Chemistry

Background:

• Condensed tannins, polymers of procyanidin and prodelphinidin units, are prevalent in foods and beverages like wine and chocolate.
• Existing analytical methods provide aggregate data, limiting detailed characterization of tannin constituents.
• Mass spectrometry (MS) offers potential for detailed analysis but generates excessive data for complex tannin mixtures.

Purpose of the Study:

• To develop a targeted mass filtering approach for analyzing complex condensed tannin mixtures.
• To create a comprehensive table of predicted proanthocyanidin oligomers for interpreting mass spectra.
• To provide a foundational system for analyzing condensed tannins and related pigments in various food matrices.

Main Methods:

• Utilized high-resolution and tandem mass spectrometry (MS) for tannin analysis.
• Developed a table of predicted proanthocyanidin oligomers by considering subunit compositions and reducing observable MS signals.
• Applied specialized combinatoric functions to enumerate possible oligomers and generate molecular data.

Main Results:

• A manageable table of over 1000 possible proanthocyanidin oligomers was created, detailing subunit compositions, molecular formulae, and MS signals.
• The developed system significantly simplifies the interpretation of complex condensed tannin mass spectra.
• Mathematical formulae for enumerating compounds in polymer systems with discrete subunits were derived.

Conclusions:

• The proposed targeted mass filtering method and oligomer table enable detailed characterization of condensed tannins.
• This approach can serve as a basis for databases of wine pigments and proanthocyanidins in other foods like chocolate.
• The methodology offers a powerful tool for advancing the understanding of tannin chemistry and its implications in food and beverages.