Díaz-Maroto M Consuelo, Sánchez-Palomo Eva, Pérez-Coello M Soledad
Area de Tecnología de los Alimentos, Facultad de Ciencias Químicas, University of Castilla-La Mancha, Avenida Camilo José Cela 10, 13071 Ciudad Real, Spain.
J Agric Food Chem. 2004 Nov 17;52(23):6857-61. doi: 10.1021/jf049032m.
A headspace solid-phase microextraction (HS-SPME) method is proposed for analyzing the main volatile components from a sensory standpoint (furfural, oak lactones, eugenol, vanillin, and syringaldehyde) present in nontoasted and toasted oak wood of different origins. To maximize the yield of compounds extracted from wood chips and to obtain a good precision of the method, the most important variables affecting HS-SPME have been studied. The best results were obtained when the sample was heated at 70 degrees C and the headspace extracted for 40 min with a DVB/CAR/PDMS fiber, which gave the overall best recovery. The values for the repeatability ranged from 6.4 to 7.8%, and those for the reproducibility from 5.4 to 8.7%. The precision of the results obtained makes the proposed technique appropriate for its use in characterizing oak wood samples of different origins and in the selection of the most suitable oak wood to age wines and spirits, on the basis of the chemical composition of the wood samples.
提出了一种顶空固相微萃取（HS-SPME）方法，用于从感官角度分析不同来源的未烘烤和烘烤橡木中存在的主要挥发性成分（糠醛、橡木内酯、丁香酚、香草醛和紫丁香醛）。为了使从木片中提取的化合物产量最大化并获得该方法的良好精密度，研究了影响HS-SPME的最重要变量。当样品在70℃加热，并用DVB/CAR/PDMS纤维对顶空进行40分钟萃取时，获得了最佳结果，其总体回收率最佳。重复性值范围为6.4%至7.8%，再现性值范围为5.4%至8.7%。所获得结果的精密度使得所提出的技术适用于根据木材样品的化学成分来表征不同来源的橡木样品，以及选择最适合用于葡萄酒和烈酒陈酿的橡木。
