Identifying new volatile compounds in toasted oak.
Toasting wood to be used in barrels for aging wine produces a great number of volatile and odiferous compounds. Three new volatile odorous compounds in toasted oak were identified. Analysis by high-performance gas chromatography of toasted oak extracts, combined with olfactory detection, enabled various chromatographic peaks with these specific aromas to be isolated. These same odors were simultaneously studied by heating glucose both with and without proline and phenylalanine. Aromatic compounds of interest were identified thanks to a combination of gas chromatography and both mass and infrared spectrometry. An analysis RMN was also used. Hydroxymaltol, 2,5-furanedicarbaldehyde, and furylhydroxymethyl ketone have been detected in extract of toasted oak wood. These molecules may be formed by direct pyrolysis of sugar or Maillard reactions. The acetylformoine was not detected in extract of toasted oak wood, whereas it was detected in heated extracts of various sugars and sugars mixtures with amino acids.
Cutzach
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Groupement Interproducteurs Collioure-Banyuls, GICB, Banyuls/MER, Comité Interprofessionnel des Vins Doux Naturels, CIVDN, F-66300 Tresserre at the Bordeaux Faculty of Enology, Seguin-Moreau SA. Isabelle.Cutzach@oenologie.u-bordeaux2.fr
Chatonnet
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Henry
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Dubourdieu
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D002849:Chromatography, Gas / Q000379:methods; D002851:Chromatography, High Pressure Liquid / Q000379:methods; D005511:Food Handling; D005663:Furans / Q000032:analysis; D008401:Gas Chromatography-Mass Spectrometry; D009812:Odorants / Q000032:analysis*; D009822:Oils, Volatile / Q000032:analysis; D010936:Plant Extracts / Q000737:chemistry; D014197:Trees; D014835:Volatilization; D014920:Wine; D014934:Wood
D005663:Furans; D009822:Oils, Volatile; D010936:Plant Extracts