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--- quercus_petraea_matt._liebl [2021/10/28 07:05] – andreas
+++ quercus_petraea_matt._liebl [2023/09/21 13:24] (aktuell) – andreas
@@ Zeile 15: / Zeile 15: @@
 [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]]
-|{{: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." \\
+"Crude organic extracts from oak wood samples (toasted at different temperature–time couples) were analyzed by a sensory-guided approach using GC-O-TOFMS, followed by purification with semipreparative HPLC (reverse phase). This approach revealed two specific odorous zones (OZs) reminiscent of metal and puff pastry. The first OZ was identified as trans-4,5-epoxy-(E)-2-decenal (1) by coinjection of the commercial product, whereas identification of (2E,4E,6Z)-nonatrienal (2) associated with puff pastry OZ was validated by a multistep chemical synthesis approach (Wittig reaction) followed by semipreparative HPLC purification (chiral phase). Their detection thresholds in model wine solution were 60 ng/L (1) and 16 ng/L (2). Their distribution in toasted oak wood samples [GC-NCI-MS (NH3) analysis] ranged from some ng/g to 210 ng/g for (1) and 85 ng/g for (2). Finally, additional sensory experiments demonstrated the impact of newly identified aldehydes in toasted oak wood." \\
-[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]
+[Courregelongue, Marie, et al. "Identification and distribution of new impact aldehydes in toasted oak wood (Quercus petraea)." Journal of Agricultural and Food Chemistry 70.37 (2022): 11667-11677]
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