title: 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.
authors.affiliation: Departamento de Productos Forestales, Centro de Investigación Forestal (CIFOR), Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA), Apdo. 8111, 28080, Madrid, Spain.
authors.forename: Brígida
authors.initials: B
authors.lastname: Fernández de Simón
authors.forename: Miriam
authors.initials: M
authors.lastname: Sanz
authors.forename: Estrella
authors.initials: E
authors.lastname: Cadahía
authors.forename: Enrique
authors.initials: E
authors.lastname: Esteruelas
authors.forename: Angel María
authors.initials: AM
authors.lastname: Muñoz
mesh_terms: D000045:Acacia / Q000737:chemistry*; D031661:Fraxinus / Q000737:chemistry*; D008401:Gas Chromatography-Mass Spectrometry / Q000379:methods*; D010636:Phenols / Q000032:analysis / Q000737:chemistry; D027861:Prunus / Q000737:chemistry*; D055549:Volatile Organic Compounds; D014934:Wood / Q000737:chemistry*
chemical_list: D010636:Phenols; D055549:Volatile Organic Compounds
keywords: GC-MS; non-oak woods; toasting; volatile compounds