Influence of the species and geographical location on volatile composition of spanish oak wood (Quercus petraea Liebl. and Quercus robur L.)

Journal of Agricultural and Food Chemistry

Volumn 54, Issue 8, 2006, Pages 3062-3066

  Guchu, Emilia ^a   Díaz Maroto, M Consuelo ^a   Díaz Maroto, Ignacio Javier ^b   Vila Lameiro, Pablo ^b   Pérez Coello, M Soledad ^a  

^a UNIVERSITY OF CASTILLA LA MANCHA   (Spain)

^b UNIVERSITY OF SANTIAGO DE COMPOSTELA   (Spain)

Author keywords

Geographical location; Oak; Quercus petraea; Quercus robur; Volatile compounds

Indexed keywords

BENZALDEHYDE DERIVATIVE; FURFURAL; GUAIACOL; LACTONE; VANILLIN;

ARTICLE; CHEMISTRY; COMPARATIVE STUDY; ENVIRONMENT; FAGACEAE; MASS FRAGMENTOGRAPHY; SPAIN; SPECIES DIFFERENCE; VOLATILIZATION; WOOD;

BENZALDEHYDES; ENVIRONMENT; FAGACEAE; FURALDEHYDE; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; GUAIACOL; LACTONES; SPAIN; SPECIES SPECIFICITY; VOLATILIZATION; WOOD;

QUERCUS; QUERCUS PETRAEA; QUERCUS ROBUR;

EID: 33646504627     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf053055z     Document Type: Article

References (35)

1. Marco, J.; Artajona, J.; Larrechi, M. S.; Rius, F. X. Relationship between geographical origin and chemical composition of wood for oak barrels. Am. J. Enol. Vitic. 1994, 45, 192-200.
2. Masson, G.; Puech, J. L.; Moutounet, M. Ellagitannins content of oak wood as a function of species and of sampling position in the tree. Am. J. Enol. Vitic. 1995, 46, 262-268.
3. Fernández de Simón, B.; Cadahía, E.; Conde, E.; García-Vallejo, M. C. Low molecular weight phenolic compounds in Spanish oak woods. J. Agric. Food Chem. 1996, 44, 1507-1511.
4. Mosedale, J. R.; Ford, A. Variation of the flavour and extractives of European oak wood from two French forests. J. Sci. Food Agric. 1996, 70, 273-287.
5. Mosedale, J. R.; Savill, P. S. Variation of heartwood phenolics and oak lactones between the species and phenological types of Quercus petraea and Q. robur. Forestry 1996, 69, 47-55.
6. Mosedale, J. R.; Puech, J. L.; Feuillat, F. The influence on wine flavor of the oak species and natural variation of heartwood components. Am. J. Enol. Vitic. 1999, 50, 503-512.
7. Doussot, F.; Pardon, P.; Dedier, J.; De Jeso, B. Individual, species and geographic origin influence on cooperage oak extractible content (Quercus robur L. and Quercus petraea Liebl.). Analusis 2000, 28, 960-965.
8. Doussot, F.; De Jéso, B.; Quideau, S.; Pardon, P. Extractives content in cooperage oak wood during natural seasoning and toasting; influence of tree species, geographic location, and single-tree effects. J. Agric. Food Chem. 2002, 50, 5955-5961.
9. Sauvageot, F.; Tessier, C.; Feuillat, F. Variabilité (espèce, forêt, arbre, largeur de cernes et âge) de l'odeur du chêne français de tonnellerie (Quercus robur L., Quercus petraea Liebl.) étudiée par flairage de copeaux. Ann. For. Sci. 2002, 59, 171-184.
10. Günther, C.; Mosandl, A. Stereoisomere Aromastoffe, XII. 3-Methyl-4-octanolid "Quercuslacton, Whiskylacton" Struktur und Eigenschaften der Stereoisomeren. Liebigs Ann. Chem. 1986, 2112-2122.
11. Abbott, N.; Puech, J. L.; Bayonove, C.; Baumes, R. Determination of the aroma threshold of the cis and trans racemic forms of β-methyl-γ- octalactone by gas chromatography-sniffing analysis. Am. J. Enol. Vitic. 1995, 46, 292-294.
12. Singleton, V. L. Maturation of wines and spirits: comparisons, facts, and hypotheses. Am. J. Enol. Vitic. 1995, 46, 98-115.
13. Díaz-Maroto, M. C.; Sánchez-Palomo, E.; Pérez-Coello, M. S. Fast screening method for volatile compounds of oak wood used for aging wines by headspace SPME-GC-MS (SIM). J. Agric. Food Chem. 2004, 52, 6857-6861.
14. Cadahía, E.; Muñoz, L.; Fernández de Simón, B.; García-Vallejo, M. C. Changes in low molecular weight phenolic compounds in Spanish, French, and American oak woods during natural seasoning and toasting. J. Agric. Food Chem. 2001, 49, 1790-1798.
15. Cadahía, E.; Fernández de Simón, B.; Jalocha, J. Volatile compounds in Spanish, French, and American oak woods after natural seasoning and toasting. J. Agric. Food Chem. 2003, 51, 5923-5932.
16. Fernández de Simón, B.; Cadahía, E.; Jalocha, J. Volatile compounds in a Spanish red wine aged in barrels made of Spanish, French, and American oak wood. J. Agric. Food Chem. 2003, 51, 7671-7678.
17. Towey, J. P.; Waterhouse, A. L. Barrel to barrel variation of volatile oak extractives in barrel fermented chardonnay. Am. J. Enol. Vitic. 1996, 47, 17-20.
18. Chatonnet, P.; Boidron, J. N.; Dubourdieu, D.; Pons, M. Evolution de certains composés volatils du bois de chêne au cours de son séchage. Premiers résultats. J. Int. Sci. Vigne Vin 1994, 28, 359-380.
19. Pérez-Coello, M. S.; Sanz, J.; Cabezudo, M. D. Gas chromatographic-mass spectrometric analysis of volatile compounds in oak wood used for aging of wines and spirits. Chromatographia 1998, 47, 427-432.
20. Pérez-Coello, M. S.; Sanz, J.; Cabezudo, M. D. Determination of volatile compounds in hydroalcoholic extracts of French and American oak wood. Am. J. Enol. Vitic. 1999, 50, 162-165.
21. Pérez-Coello, M. S.; Sanz, J.; Cabezudo, M. D. Analysis of volatile components of oak wood by solvent extraction and direct thermal desorption-gas chromatography-mass spectrometry. J. Chromatogr. A 1997, 778, 427-434.
22. Pollnitz, A. P.; Pardon, K. H.; Sykes, M.; Sefton, M. A. The effects of sample preparation and gas chromatograph injection techniques on the accuracy of measuring guaiacol, 4-methylguaiacol and other volatile oak compounds in oak extracts by stable isotope dilution analyses. J. Agric. Food Chem. 2004, 52, 3244-3252.
23. Rondeux, J. La Mesure des Arbres et des Peuplements Forestiers; Les Presses Agronomiques de Gembloux, Belgium, 1993.
24. Vila, P.; Díaz-Maroto, I. J. Las masas actuales de Quercus petraea en Galicia. Invest. Agric. Sist. Recur. For. 2002, 11, 5-28.
25. UNE-AENOR, Norm. 56528. Características físico- mecánicas de la madera. Preparación de probetas, Norma Española, IRANOR-AENOR, Madrid, Spain, 1978.
26. Godefroot, M.; Sandra, P.; Verzele, M. New method for quantitative essential oil analysis. J. Chromatogr. 1981, 203, 325-335.
27. Díaz-Maroto, M. C.; Pérez-Coello, M. S.; Cabezudo, M. D. Supercritical carbon dioxide extraction of volatiles from spices. Comparison with simultaneous distillation-extraction. J. Chromatogr. A 2002, 947, 23-29.
28. Díaz-Maroto, M. C.; Pérez-Coello, M. S.; González Viñas, M. A.; Cabezudo, M. D. Flavour components of Mediterranean spices. Res. Adv. Food Sci. 2002, 3, 101-120.
29. Waterhouse, A. L.; Towey, J. P. Oak lactone isomer ratio distinguishes between wines fermented in American and French oak barrels. J. Agric. Food Chem. 1994, 42, 1971-1974.
30. Masson, G.; Guichard, E.; Fournier, N.; Puech, J. L. Stereoisomers of β-methyl-γ-octalactone. II. Contents in the wood of French (Quercus robur and Quercus petraea) and American (Quercus alba) oaks. Am. J. Enol. Vitic. 1995, 46, 424-428.
31. Guichard, E.; Fournier, N.; Masson, G.; Puech, J. L. Stereoisomers of β-methyl-γ-octalactone. I. Quantification in brandies as a function of wood origin and treatment of the barrels. Am. J. Enol. Vitic. 1995, 46, 419-423.
32. Masson, E.; Baumes, R.; Moutounet, M.; Puech, J. L. The effect of kiln-drying on the levels of ellagitannins and volatile compounds of European oak (Quercus petraea Liebl.) stave wood. Am. J. Enol. Vitic. 2000, 51, 201-214.
33. Chatonnet, P.; Dubourdieu, D. Identification of substances responsible for the "sawdust" aroma in oak wood. J. Sci. Food Agric. 1998, 76, 179-188.
34. Chatonnet, P.; Dubourdieu, D. Comparative study of the characteristics of American white oak (Quercus alba) and European oak (Quercus petraea and Q. robur) for production of barrels used in barrel aging of wines. Am. J. Enol. Vitic. 1998, 49, 79-85.
35. Towey, J. P.; Waterhouse, A. L. The extraction of volatile compounds from French and American oak barrels in Chardonnay during three successive vintages. Am. J. Enol. Vitic. 1996, 47, 163-172.