Cadahía Estrella, Fernández de Simón Brígida, Jalocha Jerzy
INIA, Apdo. 8111, 28080 Madrid, Spain.
J Agric Food Chem. 2003 Sep 24;51(20):5923-32. doi: 10.1021/jf0302456.
The volatile composition (volatile phenols, phenolic aldehydes, furanic compounds, lactones, phenyl ketones, and other related compounds) of Spanish oak heartwood of Quercus robur, Quercus petraea,Quercus pyrenaica, and Quercus faginea was studied by gas chromatography/mass spectrometry, in relation to the processing in barrels cooperage and in relation to the French oak of Quercus robur (Limousin) and Quercus petraea (Allier) and American oak of Quercus alba (Missouri), which are habitually used in cooperage. The volatile composition of seasoned oak woods varied according to individual trees, species, and origins, and the differences were more significant in Spanish species with respect to American species than with respect to French species. The toasting process influenced the volatile composition of wood. It led to high increases in the concentration of volatile phenols, furanic aldehydes, phenyl ketones, and other related structures, but the effect on w-lactones levels depended on species and origin. The volatile composition in Spanish oak species evolved during toasting like in French and American oak, but quantitative differences were found, especially important in American species with respect to European species.
采用气相色谱/质谱联用技术，研究了欧洲栓皮栎、葡萄牙栓皮栎、比利牛斯栓皮栎和欧洲水青冈这四种西班牙橡木心材的挥发性成分（挥发性酚类、酚醛类、呋喃类化合物、内酯类、苯基酮类及其他相关化合物），并将其与桶板制作过程相关联，同时与制桶业常用的法国橡木（卢瓦尔河谷的欧洲栓皮栎和阿列省的葡萄牙栓皮栎）以及美国橡木（密苏里州的白栎）进行比较。陈化橡木的挥发性成分因树木个体、树种和产地而异，与美国橡木相比，西班牙橡木的差异相对于法国橡木更为显著。烘烤过程会影响木材的挥发性成分。它会使挥发性酚类、呋喃醛类、苯基酮类及其他相关结构的浓度大幅增加，但对γ-内酯水平的影响则取决于树种和产地。西班牙橡木树种在烘烤过程中的挥发性成分变化与法国和美国橡木类似，但存在定量差异，尤其是美国橡木与欧洲橡木相比差异更为显著。
