Fast Screening Method for Volatile Compounds of Oak Wood Used for Aging Wines by Headspace SPME-GC-MS (SIM)

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 compound...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 2004-11, Vol.52 (23), p.6857-6861
Main Authors: Díaz-Maroto, M. Consuelo, Sánchez-Palomo, Eva, Pérez-Coello, M. Soledad
Format: Article
Language:English
Subjects:
Biological and medical sciences
Fermented food industries
Food Handling - methods
Food industries
Fundamental and applied biological sciences. Psychology
Furaldehyde - analysis
gas chromatography
Gas Chromatography-Mass Spectrometry - methods
headspace analysis
Hot Temperature
Lactones - analysis
mass spectrometry
microextraction
oak barrels
Quercus
Quercus - chemistry
Quercus alba
Quercus sensiliflora
Reproducibility of Results
solid phase extraction
Time Factors
toasting
volatile organic compounds
Volatilization
Wine
wine aging
Wines and vinegars
Wood
wood chips
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Summary: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 °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. Keywords: Oak wood; wine; volatile compounds; SPME
ISSN:0021-8561
1520-5118
DOI:10.1021/jf049032m