<?xml version="1.0" encoding="UTF-8"?><xml><records><record><source-app name="Biblio" version="7.x">Drupal-Biblio</source-app><ref-type>17</ref-type><contributors><authors><author><style face="normal" font="default" size="100%">Galletti, G C</style></author><author><style face="normal" font="default" size="100%">Bocchini, P</style></author><author><style face="normal" font="default" size="100%">Antonelli, A</style></author></authors></contributors><titles><title><style face="normal" font="default" size="100%">Pyrolysis and thermally assisted hydrolysis-methylation gas chromatography mass spectrometry of sound and degraded wine bottle cork</style></title><secondary-title><style face="normal" font="default" size="100%">RAPID COMMUNICATIONS IN MASS SPECTROMETRY</style></secondary-title></titles><keywords><keyword><style  face="normal" font="default" size="100%">cork polyphenols</style></keyword><keyword><style  face="normal" font="default" size="100%">dehydration products</style></keyword><keyword><style  face="normal" font="default" size="100%">Quercus suber L.</style></keyword><keyword><style  face="normal" font="default" size="100%">wine botte stoppers</style></keyword></keywords><dates><year><style  face="normal" font="default" size="100%">1996</style></year></dates><publisher><style face="normal" font="default" size="100%">JOHN WILEY &amp; SONS LTD</style></publisher><pub-location><style face="normal" font="default" size="100%">BAFFINS LANE CHICHESTER, W SUSSEX, ENGLAND PO19 1UD</style></pub-location><volume><style face="normal" font="default" size="100%">10</style></volume><pages><style face="normal" font="default" size="100%">653-657</style></pages><language><style face="normal" font="default" size="100%">eng</style></language><abstract><style face="normal" font="default" size="100%">The present paper reports on the utilization of pyrolysis/gas chromatagraphy/mass spectrometry (PY/GC/MS) and thermally assisted hydrolysis-methylation/gas chromatography/mass spectrometry (THM/GC/MS) to characterize cork (Quercus suber L.) of wine bottle stoppers, Sound and degraded cork samples were analysed to verify whether structural differences between the two samples are present, A series of p-hydroxyphenyl, guaiacyl and syringyl phenolic compounds, ascribed to cork polyphenols (suberin and lignin), were identified in the pyrograms. Furan-based derivatives were also detected as the dehydration products of structural polysaccharides (cellulose and hemicellulose). A homologous series of saturated and unsaturated hydrocarbons from C9 to C22 was evident, Finally, pyrolysis in presence of a methylating agent, the technique TRM/GC/MS, allowed the determination of saturated and unsaturated fatty acids which probably originated from thermal degradation of suberin aliphatic fraction, Compared to sound cork, the degraded sample showed relatively more odd-chain hydrocarbons and relatively less even-chain fatty acids contents.</style></abstract><notes><style face="normal" font="default" size="100%">APS</style></notes><research-notes><style face="normal" font="default" size="100%">APS</style></research-notes></record></records></xml>