quercus_petraea_matt._liebl
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quercus_petraea_matt._liebl [2022/02/10 14:59]
andreas |
quercus_petraea_matt._liebl [2023/09/21 15:24] (aktuell)
andreas |
| [Slaghenaufi, Davide, et al. "Quantification of megastigmatrienone, a potential contributor to tobacco aroma in spirits." Food Chemistry 203 (2016): 41-48] | [Slaghenaufi, Davide, et al. "Quantification of megastigmatrienone, a potential contributor to tobacco aroma in spirits." Food Chemistry 203 (2016): 41-48] |
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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)| | "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." \\ |
| | [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] |
| 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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quercus_petraea_matt._liebl.1644501572.txt.gz · Zuletzt geändert: 2022/02/10 14:59 von andreas
