Aromatic potential of Castanea sativa Mill. compared to Quercus species to be used in cooperage

作者：Alanon M E^*; Castro Vazquez L; Diaz Maroto M C; Perez Coello M S

来源：Food Chemistry, 2012, 130(4): 875-881.

DOI：10.1016/j.foodchem.2011.07.111

• Volatile compounds
• Quercus species
• Castanea sativa
• GC-MS
• Pressurised liquid extraction

The composition of volatile and semi-volatile compounds of chestnut (Castanea sativa Mill.) was studied and compared to oak wood species frequently used in cooperage (Quercus alba, Quercus petraea, Quercus robur and Quercus pyrenaica) to evaluate its aromatic potential. Chestnut was found lobe a suitable wood for use in ageing processes, based on the large, diverse number of detected compounds (e.g., lactones, furanic compounds, terpenes, lignin derivatives and triterpenic compounds). Chestnut wood possessed high levels of volatile phenols and phenolic aldehydes, specifically vanillin and its derivatives. Each wood species exhibited a characteristic, quantifiable composition of volatile compounds, and therefore, the sensorial profile of each wood species is expected to be different. The levels of certain volatile compounds were also useful for discriminating among the studied wood species.

• 出版日期2012-2-15