Étude structurale de lignines extraites de cour de bois de chêne

Vivas, N.; Gaulejac, N. Saint-Cricq De; Bourgeois, Guy; Vitry, Christiane; Pianet, Isabelle; Barbe, Bernard; Glories, Y.

doi:10.1051/jcp:1998156

Cited by 11 publications

(13 citation statements)

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“…The organoleptic properties of these molecules are, however, not well-established [6]. On the other hand, volatil compounds give specific and appreciated aroma such as coconut for the whisky-lactone, clove for eugenol, and vanilla for vanilline [7][8]. Whisky-lactone is the principal volatile compound of the non heat-treated oak wood [7].…”

Section: Introductionmentioning

confidence: 99%

“…Nonetheless, no difference was found by Masson et al [12] when analyzing a sample of six trees per species. On another hand, odorant volatile compounds, principally whisky-lactone [7][8][9][10]13,14,16] are in greater concentrations in sessile oak than in pedunculate oak. Whichever molecules quantified, authors agree on the importance of interindividual variability.…”

Section: Introductionmentioning

confidence: 99%

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Individual, species and geographic origin influence on cooperage oak extractible content (Quercus robur L. and Quercus petraea Liebl.)

et al. 2000

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Abstract. Dry extract, ellagitanins, free ellagic acid, whisky-lactone, eugenol and vanillin have been quantified for a sample set of 61 pedunculate oaks (Quercus robur L.) and 72 sessile oaks (Quercus petraea Liebl.) originating from 6 different forests. Despite a very high interindividual variability, pedunculate oak shows higher level of dry extract, ellagitanins and free ellagic acid but lower level in volatil compounds compared to sessile oak. Inside a same species, differences between forests are less marked. Extractible compounds level is poorly correlated to the grain (ring width). Regarding cambial age, it might have its significance but lack of scientific data could not permit to conclude in that sense. Our results suggest that cooperage oak selection should be based on a species-provenance combination rather than on the grain or the provenance solely.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Individual, species and geographic origin influence on cooperage oak extractible content (Quercus robur L. and Quercus petraea Liebl.)

et al. 2000

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“…Acetovanillone and 4‐ethylguaiacol are formed when thermal degradation of lignin takes place, as it is the case of other phenolic aldehydes . Volatile phenols are formed by lignin thermal degradation during toasting process, where their terminal units breakdown produce important amounts of monomethoxyphenolics compounds, as vanillin, guaiacol, eugenol, etc., and especially dimethoxyphenolics like syringol …”

Section: Volatile Composition Of the Toasted And Non‐toasted Samplesmentioning

confidence: 99%

Effect of vine‐shoots toasting on the generation of high added value volatiles

Sánchez‐Gómez

Zalacaín

Alonso

et al. 2016

Flavour & Fragrance J

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This paper shows the volatile composition changes of two vine‐shoots cultivars (a neutral, Airén, and an aromatic, Moscatel) when are subjected to different toasting treatments: light (180 °C for 15 min), medium (180 °C for 30 min) and high (180 °C for 45 min). The vine‐shoots volatile profile for both vine‐shoots varieties was determined by HS‐SBSE‐GC/MS and compared with those of the oak wood used as reference. Results indicated that the higher the toasting, the greater the increment of most wood and varietal volatiles. The vine‐shoots wood volatile composition was similar to the oak one, which is known to be very valuable in case of oak aged wines. The volatiles responsible for a varietal contribution were interesting in both vine‐shoots, especially the well‐known Moscatel particular aroma that showed up at medium toasting. These results suggest the potential exploitation of vine‐shoots to be used with oenological purposes for their high added volatile contribution. Copyright © 2016 John Wiley & Sons, Ltd.

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“…As a rule, barrels are made with oak heartwood (Quercus robur, Quercus petraea) and occasionally with other species (Quercus alba, Quercus accutissima, Quercus garryana) [3]. The largest extractable fractions are polymerized ellagitannins, lignins and lignans [4,5] and polysaccharides [6]. The overall composition of oak heartwood is similar: 40% cellulose, 20% hemicellulose, 25% lignins, 10% tannins, 5% diverse.…”

Section: Introductionmentioning

confidence: 99%