Nontargeted GC–MS approach for volatile profile of toasting in cherry, chestnut, false acacia, and ash wood

Abstract

By using a nontargeted GC-MS approach, 153 individual volatile compounds were found in extracts from untoasted, light toasted and medium-toasted cherry, chestnut, false acacia, as well as European and American ash wood, used in cooperage for aging wines, spirits and other beverages. In all wood types, the toasting provoked a progressive increase in carbohydrate derivatives, lactones and lignin constituents, along with a variety of other components, thus increasing the quantitative differences among species with the toasting intensity. The qualitative differences in the volatile profiles allow for identifying woods from cherry (being p-anisylalcohol, p-anisylaldehyde, p-anisylacetone, methyl benzoate and benzyl salicylate detected only in this wood), chestnut (cis and trans whisky lactone) and false acacia (resorcinol, 3,4-dimethoxyphenol, 2,4-dihydroxy benzaldehyde, 2,4-dihydroxyacetophenone, 2,4-dihydroxypropiophenone and 2,4-dihydroxy-3-methoxyacetophenone), but not those from ash, because of the fact that all compounds present in this wood are detected in at least one other. However, the quantitative differences can be clearly used to identify toasted ash wood, with tyrosol being most prominent, but 2-furanmethanol, 3- and 4-ethylcyclotene, α-methylcrotonolactone, solerone, catechol, 3-methylcatechol and 3-hydroxybenzaldehyde as well. Regarding oak wood, its qualitative volatile profile could be enough to distinguish it from cherry and acacia woods, and the quantitative differences from chestnut (vanillyl ethyl ether, isoacetovanillone, butirovanillone, 1-(5-methyl-2-furyl)-2-propanone and 4-hydroxy-5,6-dihydro-(2H)-pyran-2-one) and ash toasted woods.

Fingerprints of acacia aging treatments by barrels or chips based on volatile profile, sensorial properties, and multivariate analysis

“…The aging treatments with acacia wood also resulted in an increase of 3‐oxo‐ α ‐ionol; however, the only significant differences were found in those wines aged with acacia chips for one and two weeks. The presence of norisoprenoids, such as 3‐oxo‐ α ‐ionol, in acacia wood could explain the former findings …”

“…The presence of norisoprenoids, such as 3-oxo--ionol, in acacia wood could explain the former findings. 19 The presence of diverse furan and pyran compounds was also evaluated in the different acacia treatments (Table 1). They mainly came from the thermal degradation of the hexoses and pentoses that are the major constituents of wood cellulose and hemicelluloses, respectively.…”

Acacia, cherry and oak wood chips used for a short aging period of rosé wines: effects on general phenolic parameters, volatile composition and sensory profile

“…In fact, these individual compounds were previously detected in wines without addition of oak wood chips, but also in red wines macerated with different oak wood chips . In addition, methyl vanillate has been detected and quantified directly in different woods, in particular from different oak species, acacia and cherry woods . Thus, the increase of these compounds in wines could be related to the contact with wood chips.…”

“…14,45 In addition, methyl vanillate has been detected and quantified directly in different woods, in particular from different oak species, acacia and cherry woods. 37,46 Thus, the increase of these compounds in wines could be related to the contact with wood chips.…”

Comparative analysis of volatile and phenolic composition of alternative wood chips from cherry, acacia and oak for potential use in enology

“…In addition, benzoic acid it was only detected in American wood chip samples. Although benzoic acid was only detected in oak wood chip extract samples from American specie (Quercus alba), it has also been detected by other authors [12] in wood chips from cherry wood. However, in chip extracts from cherry wood high levels of ethyl benzoate was found which to explain the higher levels of this compound found by other authors in vinegars obtained by acetification in barrels of cherry wood, as well as in wines aged in cherry wood barrels [8,13].…”