The dynamic of roasted aroma compounds release from oak wood: investigation of the heating barrel process and some spirit maturation parameters

Investigating the mechanism of the flavor formation in Sichuan sun vinegar based on flavor-orientation and metagenomics

“…Aldehydes are mainly produced by amino acid catabolism or pyruvate acidification, and generally impart the flavor of champagne (H. Zhang et al, 2022b ). Pyrazines are formed mainly by the degradation of amino acids, peptides, and reducing sugars through the Maillard reaction and impart a diverse variety of flavors, such as coffee, chocolate, and cocoa flavors ( Picard et al, 2021 ). All these compounds impart a distinctive scent to SSV.…”

A sensory characterization of some N‐heterocycles in model spirit matrix: Influence of ethanol and several chemical features on aroma perception

“…It is finally interesting to draw a parallel between the aromatic properties and the formation of N‐heterocycles in the whisky production, since several steps operated at high temperature (malting, peating, distillation) are in favour to these Maillard reaction by‐products 76 . Interestingly, the influence of the barrel‐making process has already been highlighted, and different molecular profiles were noted in wood according to the heterocyclic ring structure and the heat‐treatment applied, 7 thus modulating the sensory typicality of matured spirit.…”

“…[3][4][5] Interestingly, recent studies highlighted the presence of pyrazines and pyrroles derivatives in wood used for spirit maturation, as well as the modulation of their concentrations during the barrel heating process in cooperage. 6,7 The development of the spirit ageing bouquet integrates a wide range of complex aromatic nuances, where roasted and nutty aromas are frequently expected. 8 Some studies showed the relevant impact of alkylpyrazines in the development of these aromas, in both whisky 9 and Chinese Baiju.…”

“…However, N‐heterocycles also appeared of interest due to the large diversity of their chemical structure (pyrazine, pyrroles, thiazoles) as well as their qualitative sensory characteristics 3–5 . Interestingly, recent studies highlighted the presence of pyrazines and pyrroles derivatives in wood used for spirit maturation, as well as the modulation of their concentrations during the barrel heating process in cooperage 6,7 …”