Characterization of Volatiles in Extracts from Oak Chips Obtained by Accelerated Solvent Extraction (ASE)

Abstract

Sixteen commercially available oak chips, differing in origin (French or American) and toasting level, were extracted by an accelerated solvent extraction method and characterized by their volatile composition. About 80 compounds were identified and quantified, a great part of them from the thermodegradation of lignin and cellulose. One furanone (solerone) and two C-13 norisoprenoids (3-oxo-alpha-ionol and a 3-oxoretro-alpha-ionol isomer) were also tentatively identified and reported for the first time in toasted wood. Quantitative data demonstrated the oak chips to be not so different from the composition of light- or medium-toasted wood barrels, which was reported by other authors. The same data suggest that toasting level had the strongest influence on the volatile composition of chip samples. Phenyl ketones, volatile phenols, and some furanic compounds were the most influenced. On the other hand, the influence of wood origin was found to be weaker.

Fingerprint of enological tannins by multiple techniques approach

“…In particular, syringaldehyde and vanillin are the main compounds identified in extracts of acacia, chestnut, cherry, mulberry and oak untoasted woods (Flamini, Dalla Vedova, Cancian, Panighel, & De Rosso, 2007), and the level of these two compounds -together with furfural and other compounds -increases in oak chips with increasing the toasting level (Natali, Chinnici, & Riponi, 2006). It is important to remember that according to OIV the tannins must not change the olfactory properties of wine.…”

Phenolic and furanic compounds of Portuguese chestnut and French, American and Portuguese oak wood chips

“…This practice was recently approved and legislated by the European Community (CE 2165/2005 and CE 1507/2006). Compared with the traditional barrel aging, similar aromatic results in shorter contact time are expected, but the influence of chip size on extraction kinetic should be pointed out [13]. Therefore, the knowledge of wood chemical composition is a relevant factor that influences the choice of the wood to be used on wine aging process.…”

Gas Chromatography in the Analysis of Compounds Released from Wood into Wine

“…Nowadays researchers are focusing their attention not only to the extraction efficiency, of the methods used, but also to sustainable methods and thus more environmental friendly. Considering this, miniaturization has been applied and micro-LLE methods, such as dispersive liquid-liquid extraction (DLLME) (Fariña et al, 2007) or pressurized solvent extraction (Natali et al, 2006, Vichi et al, 2007, solid phase micro extraction methods (SPME) (Cai et al, 2009) and single drop microextraction (SDME) (Martendal et al, 2007;Sillero et al, 2011) arise as prominent techniques for isolation of compounds in several liquid and solid matrices. Special attention has been given to methods which preclude the use of solvents, such as SPME (Bozalongo et al, 2007) and stir bar sorptive extraction (SBSE) (Marín et al, 2005;Tredoux et al, 2008;Rojas et al, 2009).…”

“…In the analysis of wine aroma, the most used solvent extraction methods are LLE (Ortega et al, 2001;Garde-Cerdán & Ancín-Azpilicueta, 2006b), micro-wave assisted extraction (MAE) (Serradilla & de Castro, 2011), ultrasound assisted extraction (UAE) (Cocito et al, 1995;Fernandes et al, 2003), PLE (Natali et al, 2006;Vichi et al, 2007) and SPE (Morales et al, 2004;Campo et al 2007, Weldegergis et al, 2011. The type and quantity of the used organic solvent varies according to the methodology.…”

“…Other studies were made in model solutions to avoid matrix influence (Singleton & Draper, 1961;Ancín-Azpilicueta et al, 2004;Fernández de Simón et al, 2010 a;Rodríguez-Rodríguez & Gómez-Plaza, 2011) or in wood itself (Vichi et al, 2007;Natali et al, 2006;Díaz-Maroto et al, 2008).…”