Analysis of condensates from wood smoke. Components derived from polysaccharides and lignins

Edye, L. A.; Richards, Geoffrey N.

doi:10.1021/es00018a018

Cited by 74 publications

(59 citation statements)

References 7 publications

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“…The ratio resulting from combustion of different wood sources such as Ponderosa pine and Quercus sp. (oak) have been reported to range between 1.6 to 1.85 (Edye andRichards 1991, Guillén andManzanos 2002).…”

Section: Discussionmentioning

confidence: 99%

Guaiacol and 4-methylguaiacol accumulate in wines made from smoke-affected fruit because of hydrolysis of their conjugates

Singh¹,

Chong

Pitt³

et al. 2011

Australian Journal of Grape and Wine Research

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Background and Aims: Taint in smoke-exposed grapes have been associated with elevated levels of guaiacol and 4-methylguaiacol. Previous research has reported guaiacol and 4-methylguaiacol in both fruits and wines. In some cases, these compounds were not detected, or were detected at low levels in the fruit while high levels were subsequently identified during or after winemaking. Later research indicated that this was due to the presence of glycosidic conjugates. Here we report a method for the routine analysis of guaiacol and 4-methylguaiacol released after acid hydrolysis of glycoside precursors. Methods and Results: Chardonnay, Merlot, Shiraz, Sangiovese and Cabernet Sauvignon fruits were collected following bushfire events in 2006-2007 in the King Valley wine region of NE Victoria, Australia. Gas chromatography-mass spectrometry (GC-MS) was used to detect free guaiacol and 4-methylguaiacol in both fruits and wines. Low levels of free and bound forms were present in fruit not exposed to smoke. Substantial levels of free guaiacol and 4-methylguaiacol were detected in the wines made from the smoke-affected fruits. These compounds increased during bottle storage. Acid hydrolysis of wines and berries resulted in a several-fold increase in free guaiacol and 4-methylguaiacol. Conclusions:The validated GC-MS method is suitable for monitoring free and glycosidically bound guaiacol and 4-methylguaiacol after acid hydrolysis in both fruits and wines. Acid hydrolysis of wines provided evidence that bound volatiles, most probably glycosidically, act as reserve for guaiacol and 4-methylguaiacol, which are released during ageing of wines. Significance of the Study: This is the first study published in a refereed journal to demonstrate that smoke taint-associated volatiles increase during ageing of wine and bound forms of guaiacol and 4-methylguaiacol represent an aroma reserve for smoke taint in ageing/bottled wines.

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Section: Discussionmentioning

confidence: 99%

Guaiacol and 4-methylguaiacol accumulate in wines made from smoke-affected fruit because of hydrolysis of their conjugates

Singh¹,

Chong

Pitt³

et al. 2011

Australian Journal of Grape and Wine Research

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“…Although saccharides and furfural are tracers from biomass burning (Edye and Richards, 1991), furfural was detected at low concentration. These results support the view that furfural had disappeared from particles, while saccharides are known to be more stable in the atmosphere (Fraser and Lakshmanan, 2000), and they may also suggest that saccharides and furfural have different properties such as volatility and degradation processes.…”

Section: Correlation Between Saccharides and Furfural And Potassiummentioning

confidence: 98%

“…Furfural is another reaction product of wood combustion, derived from pyrolysis of polysaccharides in the cellulose and hemicellulose of biomass (Edye and Richards, 1991;McKenzie et al, 1995). During combustion, high emission rates of furfural have been reported in laboratory-based studies (Andreae and Merlet, 2001;Ciccioli et al, 2001).…”

Section: Introductionmentioning

confidence: 99%

Seasonal Variation of Saccharides and Furfural in Atmospheric Aerosols at a Semi-Urban Site

Srithawirat

Brimblecombe²

2015

Aerosol Air Qual. Res.

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Seasonal variability of daily particle mass and saccharides and furfural concentrations in atmospheric particulate matter in both coarse aerosols (diameter > 2.4 µm) and fine aerosols (diameter < 2.4 µm) was determined for a semi-urban area in the United Kingdom. Saccharides, which include levoglucosan, and furfural are derived from biomass burning and contribute to aerosol composition. This study examined the potential of saccharides and furfural as tracers for biomass combustion. High saccharide concentrations were observed in the autumn, but they did not show a high correlation with potassium expected in biomass smoke. These results may imply that the high saccharide concentrations are derived not only from biomass burning sources, but also from non-combustion sources, such as leaf decay. Significant seasonal variations were observed for saccharides and furfural species in fine atmospheric aerosols. Furfural is likely to be oxidized quickly in comparison with saccharides, so while saccharides such as levoglucosan are known to be fairly stable in the atmosphere, furfural could be transformed. Trajectory and factor analysis suggest that the saccharides may result from long-range transport, while furfural may be more influenced by the local sources possibly because of its shorter lifetime. This result may suggest it could give clues as to the age of biomass smoke.

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“…Most of the chemical compounds that can elicit the greatest antenna responses are phenolic compounds, which are derivatives of 2-methoxyphenol (guaiacol) released by the incomplete combustion of lignin and have been identified as the atmospheric markers of wood smoke [44]. In addition, the fires of different species of trees can generate the phenolic compounds with different chemical structures [45]. This makes it possible to develop an insect antennabased biosensor for the detection of remote forest fires by the using of antennae isolated from Melanophila as the sensitive elements.…”

Section: Smoke Detectionmentioning

confidence: 99%

Smell Sensors with Insect Antenna

Zou

2015

Bioinspired Smell and Taste Sensors

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Analysis of condensates from wood smoke. Components derived from polysaccharides and lignins

Cited by 74 publications

References 7 publications

Guaiacol and 4-methylguaiacol accumulate in wines made from smoke-affected fruit because of hydrolysis of their conjugates

Guaiacol and 4-methylguaiacol accumulate in wines made from smoke-affected fruit because of hydrolysis of their conjugates

Seasonal Variation of Saccharides and Furfural in Atmospheric Aerosols at a Semi-Urban Site

Smell Sensors with Insect Antenna

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