Fernández de Simón Brígida, Sanz Miriam, Cadahía Estrella, Esteruelas Enrique, Muñoz Angel María
Departamento de Productos Forestales, Centro de Investigación Forestal (CIFOR), Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA), Apdo. 8111, 28080, Madrid, Spain.
J Mass Spectrom. 2014 May;49(5):353-70. doi: 10.1002/jms.3347.
By using a nontargeted GC-MS approach, 153 individual volatile compounds were found in extracts from untoasted, light toasted and medium-toasted cherry, chestnut, false acacia, as well as European and American ash wood, used in cooperage for aging wines, spirits and other beverages. In all wood types, the toasting provoked a progressive increase in carbohydrate derivatives, lactones and lignin constituents, along with a variety of other components, thus increasing the quantitative differences among species with the toasting intensity. The qualitative differences in the volatile profiles allow for identifying woods from cherry (being p-anisylalcohol, p-anisylaldehyde, p-anisylacetone, methyl benzoate and benzyl salicylate detected only in this wood), chestnut (cis and trans whisky lactone) and false acacia (resorcinol, 3,4-dimethoxyphenol, 2,4-dihydroxy benzaldehyde, 2,4-dihydroxyacetophenone, 2,4-dihydroxypropiophenone and 2,4-dihydroxy-3-methoxyacetophenone), but not those from ash, because of the fact that all compounds present in this wood are detected in at least one other. However, the quantitative differences can be clearly used to identify toasted ash wood, with tyrosol being most prominent, but 2-furanmethanol, 3- and 4-ethylcyclotene, α-methylcrotonolactone, solerone, catechol, 3-methylcatechol and 3-hydroxybenzaldehyde as well. Regarding oak wood, its qualitative volatile profile could be enough to distinguish it from cherry and acacia woods, and the quantitative differences from chestnut (vanillyl ethyl ether, isoacetovanillone, butirovanillone, 1-(5-methyl-2-furyl)-2-propanone and 4-hydroxy-5,6-dihydro-(2H)-pyran-2-one) and ash toasted woods.
通过非靶向气相色谱-质谱联用（GC-MS）方法，在用于葡萄酒、烈酒及其他饮品陈酿的未烘烤、轻度烘烤和中度烘烤的樱桃木、栗木、洋槐木以及欧洲白蜡木和美国白蜡木提取物中发现了153种挥发性化合物。在所有木材类型中，烘烤导致碳水化合物衍生物、内酯和木质素成分以及其他多种成分逐渐增加，从而随着烘烤强度增加了不同树种之间的定量差异。挥发性成分的定性差异有助于鉴别樱桃木（仅在此木材中检测到对甲氧基苯甲醇、对甲氧基苯甲醛、对甲氧基苯丙酮、苯甲酸甲酯和水杨酸苄酯）、栗木（顺式和反式威士忌内酯）和洋槐木（间苯二酚、3,4-二甲氧基苯酚、2,4-二羟基苯甲醛、2,4-二羟基苯乙酮、2,4-二羟基苯丙酮和2,4-二羟基-3-甲氧基苯乙酮）的木材，但无法鉴别白蜡木的木材，因为该木材中存在的所有化合物在至少一种其他木材中也能检测到。然而，定量差异可明确用于鉴别烘烤过的白蜡木，其中酪醇最为突出，但2-呋喃甲醇、3-和4-乙基环戊烯、α-甲基巴豆内酯、索乐酮、儿茶酚、3-甲基儿茶酚和3-羟基苯甲醛也很明显。关于橡木，其挥发性成分的定性特征足以将其与樱桃木和洋槐木区分开来，并且与栗木（香草基乙醚、异乙酰香草酮、丁酰香草酮、1-(5-甲基-2-呋喃基)-2-丙酮和4-羟基-5,6-二氢-(2H)-吡喃-2-酮）和烘烤过的白蜡木存在定量差异。
