Influence of the Species and Geographical Location on Volatile Composition of Spanish Oak Wood (<i>Quercus petraea</i>Liebl. and<i>Quercus robur</i>L.)

Guchu, Emilia; Dı́az-Maroto, M.C.; Diaz-Maroto, Ignacio J.; Vila‐Lameiro, P.; Pérez-Coello, M.S.

doi:10.1021/jf053055z

Cited by 38 publications

(33 citation statements)

References 28 publications

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“…Furfural and 5-methylfurfural appeared to have a very fast and progressive extraction rate, and this has also been reported by Arapitsas et al 1 The compounds related to oak toasting, including trans-and cis-oak lactones, isoeugenol, 4-methylguaiacol, furfural, 5-methylfurfural and vanillin, appear to be extracted faster during the beginning of oak maturation with the exception of guaiacol. A recent report supports this observation 10 .…”

Section: Effect Of the Aging Time With The American And French Oak Chipssupporting

confidence: 53%

Influence of Oak Chips Geographical Origin, Toast Level, Dosage and Aging Time on Volatile Compounds of Apple Cider

Fan

2006

Journal of the Institute of Brewing

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The effects of different geographical origin, levels of toasting, dosage and the aging time of oak chips on volatile compounds released into ciders were studied. The oak chips tested were the same size and with three different toast levels (light, medium and heavy) from French, American and Chinese oak. The oak wood chips were immersed in identical ciders. Higher alcohols, acids and esters were determined by headspace (HS)-solid phase microextraction (SPME) and gas chromatography (GC)-mass spectrometry (MS), while oak-related aroma compounds including trans-and cis-oak lactones, guaiacol, 4-methylguaiacol, furfural, 5-methylfurfural, vanillin, eugenol and isoeugenol, were determined by liquid-liquid extraction by means of ultrasound and GC /MS selective ion monitoring (SIM). The results showed that there was little difference between the oak-related volatile compositions of ciders aged with French oak chips and those aged with American oak chips, but that there were obvious differences with Chinese oak chips. It was observed that oak chips, at medium toasting levels, released the highest concentrations of volatile components into the ciders. Most of the oak-related volatile aroma compounds extracted had an increase that depended on the oak chip dosage with the exception of guaiacol and furfural.

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Section: Effect Of the Aging Time With The American And French Oak Chipssupporting

confidence: 53%

Influence of Oak Chips Geographical Origin, Toast Level, Dosage and Aging Time on Volatile Compounds of Apple Cider

Fan

2006

Journal of the Institute of Brewing

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“…Quercus alba (American oak), which grows in diff erent areas in the United States, Quercus petraea (sessile oak) and Quercus robur (pedunculate oak) from Europe, are the most common oak species used in barrel-making (17). French oak is the most popular wood for the maturation of beverages around the world (18), whereas Spanish oaks, mainly grown in the North of Spain, are used at a lower scale for ageing of wines and a few studies about their behaviour have been published (19)(20)(21).…”

Section: Introductionmentioning

confidence: 99%

First Approach to the Analytical Characterization of Barrel-Aged Grape Marc Distillates Using Phenolic Compounds and Colour Parameters

Rodríguez‐Solana

Salgado

Domínguez

et al. 2014

Food. Technol. Biotechnol.

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SummaryPhenolic compounds (benzoic and cinnamic acid derivatives) were determined by high-performance liquid chromatography with multiple wavelength detector (HPLC--MWD) in grape marc distillates aged in Quercus petraea, Quercus robur and Quercus alba wooden barrels. In addition to colour indices and evaluable polyphenols, all samples were described by sensorial analysis. There were signifi cant diff erences in the mean concentrations of the majority of phenolic compounds among the samples. Gallic and benzoic acids were the most abundant and samples aged in Q. robur from Galicia (NW of Spain) had the highest concentration of most of the determined phenols. Grape marc distillates aged in Q. robur obtained the highest values of all sensorial a ributes, whereas samples aged in Q. petraea and Q. alba obtained similar scores. Principal component analysis accounted for 88.32 % of total variance, showing a good separation of aged distillates in terms of phenolic compounds and colour characteristics, according to the species and origin of the oak wood used in the ageing process.

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“…4,5 Oak wood treatments such as seasoning and toasting during cooperage, as well as factors like tree species, geographic location and single tree variations, can modify both the physical and chemical qualities of the wood. [6][7][8][9][10] Odour is a sensation produced after the stimulation of the olfactory receptors in the nasal cavities by suitable chemical structures in the gaseous form, at concentrations greater than their odour detection and recognition thresholds. However, synergistic and antagonistic effects of volatile compounds in mixtures can respectively reduce and increase odorant thresholds, thus influencing their perception.…”

Section: Introductionmentioning

confidence: 99%

Aroma‐active compounds of American, French, Hungarian and Russian oak woods, studied by GC–MS and GC–O

Dı́az-Maroto

Guchu

Castro-Vázquez

et al. 2008

Flavour & Fragrance J

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Gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactometry (GC-O) were used to study aroma-active compounds in extracts of American, French, Hungarian and Russian oak woods. Compounds that presented high odour intensities for the non-toasted oak woods were guaiacol, hexanal, trans-2-nonenal, trans-oak lactone, cis-oak lactone, eugenol, vanillin and trans-isoeugenol, whilst the same compounds, in addition to furfural, 4-methylguaiacol and cis-isoeugenol, proved important in the toasted oaks. Like the oak lactones, cis-and trans-isoeugenol presented woody/oak odours, particularly in the toasted samples. For Hungarian and Russian samples, both characterized by their lower content of oak lactones, trans-and cis-isoeugenol presented higher odour intensities. For this reason, samples of low oak lactone concentrations, such as Hungarian and Russian oak woods, but also containing isoeugenols, can impart woody/oak odours to wines.

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Influence of the Species and Geographical Location on Volatile Composition of Spanish Oak Wood (Quercus petraeaLiebl. andQuercus roburL.)

Cited by 38 publications

References 28 publications

Influence of Oak Chips Geographical Origin, Toast Level, Dosage and Aging Time on Volatile Compounds of Apple Cider

Influence of Oak Chips Geographical Origin, Toast Level, Dosage and Aging Time on Volatile Compounds of Apple Cider

First Approach to the Analytical Characterization of Barrel-Aged Grape Marc Distillates Using Phenolic Compounds and Colour Parameters

Aroma‐active compounds of American, French, Hungarian and Russian oak woods, studied by GC–MS and GC–O

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