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quercus_petraea_matt._liebl [2021/10/28 09:05]
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quercus_petraea_matt._liebl [2023/08/04 09:12]
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| [Díaz‐Maroto, M. Consuelo, et al. "Aroma‐active compounds of American, French, Hungarian and Russian oak woods, studied by GC-MS and GC-O." Flavour and fragrance journal 23.2 (2008): 93-98] [[https://onlinelibrary.wiley.com/doi/pdf/10.1002/ffj.1859]] | [Díaz‐Maroto, M. Consuelo, et al. "Aroma‐active compounds of American, French, Hungarian and Russian oak woods, studied by GC-MS and GC-O." Flavour and fragrance journal 23.2 (2008): 93-98] [[https://onlinelibrary.wiley.com/doi/pdf/10.1002/ffj.1859]] |
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| |{{:eugenol.jpg| eugenol}} \\ eugenol |{{:vanillin.jpg| vanillin}} \\ vanillin |{{oaklactone.png| oak lactone}} \\ [[http://www.leffingwell.com/chirality/whiskeylactone.htm|oak lactone]] \\ (whiskey lactone)| | "A SPME-GC-MS method was adapted and validated in order to quantify 5 megastigmatrienones and related odorous compounds from oak wood: guaiacol, cis-whisky lactone, trans-whisky lactone, γ-nonalactone, eugenol, vanillin, and acetovanillone in a single run. The five megastigmatrienone isomers (tabanones) were quantified, for the first time, in Cognac, Armagnac and rum, as contributors to tobacco-like aromas. Spirits aged in oak barrels contain higher amounts, but megastigmatrienones are also present in freshly-distilled spirits. Statistical analysis revealed that freshly-distilled and barrel-aged spirits were differentiated by their megastigma-4,7E,9-trien-3-one levels. The Armagnac and Cognac samples were distinguished by their concentrations of the megastigma-4,6Z,8E-trien-3-one isomer." \\ |
| | [Slaghenaufi, Davide, et al. "Quantification of megastigmatrienone, a potential contributor to tobacco aroma in spirits." Food Chemistry 203 (2016): 41-48] |
| The odorous constituents of nine natural oak samples from Germany, Austria and Hungary were elucidated and the odor profiles were compared. "Several different odorants including 2-propenoic acid and cinnamaldehyde are reported here for the first time in oaks from different growth regions. Odor activity values (OAVs), calculated based on odor thresholds (OTs) in water, revealed hexanal, (E)-2-nonenal, (Z)-3-hexenal, eugenol, vanillin, and whiskey lactone as potent odorants for the oak odor." \\ | |
| [Ghadiriasli, Rahil, et al. "Chemo-sensory characterization of aroma active compounds of native oak wood in relation to their geographical origins." Food Research International (2021): 110776] | |
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