Phenolic Acids, Phenolic Aldehydes and Furanic Derivatives in Oak Chips: American vs. French Oaks

Cabrita, María João; Dias, Cristina Barrocas; Freitas, Ana Maria Costa

doi:10.21548/32-2-1380

Cited by 12 publications

(15 citation statements)

References 36 publications

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“…The concentration of ellagic acid was significantly higher in Q. sessiliflora (French and Romanian) green wood than in Q. alba and Q. humboldtii oaks (560.73, 556.16, 352.72 and 286.88 μg/g of wood, respectively). These results are similar to those observed by different authors in green wood (Cadahía and Fernández de Simón, 2004) or in dried or toasted wood (Prida and Puech, 2006;Cabrita et al, 2011) from Q. sessiliflora and Q. alba oaks. In addition, ellagic acid content was similar in Q. humboldtii and Q. alba green wood.…”

Section: Low Molecular Weight Phenolic Compounds (Lmwp)supporting

confidence: 92%

“…Very few oaks fully meet these conditions, and those most used belong to the white oak group. In the last few years, other white oaks have been studied for use in oenology with the aim of comparing their characteristics with those of traditional oaks (Q. robur, Q. sessiliflora and Q. alba), as is the case of Q. pyrenaica and Q. faginea (Canas et al, 2000;Cadahía et al, 2001a,b;Fernández de Simón et al, 2006;Jordão et al, 2007;Gonçalves and Jordão, 2009;Cabrita et al, 2011;Gallego et al, 2012). …”

Section: Introductionmentioning

confidence: 99%

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Quercus humboldtii(Colombian oak): Characterisation of wood phenolic composition with respect to traditional oak wood used in oenology

Martínez-Gil

Cadahía²,

Simón³

et al. 2017

Ciência Téc. Vitiv.

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SUMMARYThe use of new oak barrels and the demand for oak wood in oenology is increasing. Thus, it is necessary to search for new wood sources to supply the current demand in cooperage. The aim of this work was to study the composition of ellagitannins and low molecular weight phenolic compounds (LMWP) by HPLC-DAD of green wood Quercus humboldtii Bonpl. (Colombian), compared to the species typically used in cooperage: Quercus sessiliflora Salisb. (French and Romanian) and Quercus alba L. (USA). In Colombian oak wood, the same LMWP and ellagitannins as in the traditional species were identified. The most abundant LMWP was ellagic acid, and its concentration was lower in Q. humboldtii and Q. alba than in Q. sessiliflora, so these two presented a lower content of phenolic acids. As regards phenolic aldehydes, Colombian oak wood only showed significant differences in the content of coniferyl and sinapic aldehydes in relation to French oak. Finally, the total ellagitannin content of Q. humboldtii was lower than that of European oaks and similar to that of American oak (Q. alba). None of the ellagitannins studied presented significant differences compared to Q. alba. Therefore, Q. humboldtii wood was more similar in terms of phenolic composition to Q. alba than to Q. sessiliflora. RESUMOO uso de novos barris de carvalho e a procura de madeira de carvalho em enologia estão aumentando. Assim, torna-se necessária a investigação de novas fontes de madeira para satisfazer a atual procura pela tanoaria. O objetivo deste trabalho foi estudar a composição de taninos elágicos e compostos fenólicos de massa molecular baixa (LMWP) por HPLC-DAD de madeiras verdes de Quercus humboldtii Bonpl. (colombiano), em comparação com espécies tipicamente usadas em tanoaria: Quercus sessiliflora Salisb. (francês e romeno) e Quercus alba L. (EUA). Na madeira de carvalho da Colômbia, foram identificados os mesmos LMWP e taninos elágicos do que nas espécies tradicionais. O LMWP mais abundante foi o ácido elágico, e sua concentração foi menor em Q. humboldtii e Q. alba do que em Q. sessiliflora, portanto estas duas madeiras apresentaram menor teor de ácidos fenólicos. Em relação aos aldeídos fenólicos, a madeira de carvalho colombiano mostrou diferenças significativas no teor de aldeídos coniferílico e sinápico em relação ao carvalho francês. Finalmente, o conteúdo total de taninos elágicos de Q. humboldtii foi inferior ao dos carvalhos europeus e semelhante ao do carvalho americano (Q. alba). Nenhum dos taninos elágicos estudados apresentou diferenças significativas relativamente a Q. alba. Assim, a composição fenólica da madeira de Q. humboldtii assemelha-se mais à da madeira de Q. alba do que à de Q. sessiliflora.

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Section: Low Molecular Weight Phenolic Compounds (Lmwp)supporting

confidence: 92%

Section: Introductionmentioning

confidence: 99%

Quercus humboldtii(Colombian oak): Characterisation of wood phenolic composition with respect to traditional oak wood used in oenology

Martínez-Gil

Cadahía²,

Simón³

et al. 2017

Ciência Téc. Vitiv.

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“…Ever since OIV approved the use of wood alternatives for barrels, different methods are applied to shorten the ageing period of alcoholic beverages and enhance their phenolic and flavour profile [82]. Recently, more attention is given to the use of wooden fragments and powders for the rapid inducing ageing character of brandies [37,46,[83][84][85], with reducing the lasting period between days to some weeks.…”

Section: Aged Distillates Biomarkersmentioning

confidence: 99%

Advances in Distilled Beverages Authenticity and Quality Testing

Coldea¹,

Mudura²,

Socaciu³

2017

Ideas and Applications Toward Sample Preparation for Food and Beverage Analysis

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Given the advent of the consumers and producers demands, researches are focusing lately to develop innovative, cost-effective, progressively complex alcoholic beverages. As alcohol consumption has a heavy impact on social environment and health, fast and safe solutions for industrial application are needed. In this chapter, the recent advances in the field of alcoholic beverages authenticity and quality testing are summarised. Solutions for the online monitoring of the process of distilled beverages are offered and the recent methods for identification of raw material and process formed biomarkers of distilled beverages are presented.

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“…In the literature, there are some studies on aroma compounds in wines aged using alternatives techniques [6,7]. Cabrita et al [8] investigated the furanic derivatives, phenolic acids, and phenolic aldehydes present in oak wood chips, comparing American oak and French oak. Their results indicated that the wine aged with French oak wood chips is richer in aroma compounds than the wine aged with American oak chips.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of Aroma Compounds in the Process of Wine Ageing with Oak Chips

Dumitriu

Teodosiu

Gabur

et al. 2019

Foods

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Many modern alcoholic beverages are subjected to ageing processes during which compounds extracted from wood contribute decisively to the overall beverage character. Wines represent a perfect example of beverage in which ageing is a crucial technological manufacturing step. During winemaking, producers accelerate chemical changes in wine composition by traditional and alternative methods, such as the use of oak wood barrels and/or oak wood chips. Our research aimed to investigate the overall volatile composition and sensory quality of red wines aged for two timeframes, namely, 1.5 and 3 months, and with two technological variants, i.e., American and French oak wood chips. Red grapes from the Fetească neagră (Vitis vinifera) variety were harvested from a vineyard in the North-East region of Romania. Stir bar sorptive extraction and gas chromatography coupled with mass spectrometry (SBSE–GC–MS) was used to extract minor aromas present in wine samples. The results showed clear differences between wines treated with American and French oak chips. Furthermore, ageing for 3 months increased the concentration of cis-whiskey lactone and guaiacol in American oak-treated wine samples. For wines aged with French oak chips, we observed higher concentrations of furfural, 5-methylfurfural, 4-vinylguaiacol, and trans-whiskey lactone. The increased presence of chemical compounds in wine aged with French oak chips generated prominent smoky, licorice, and toasty aromas, whereas in wines aged with American oak chips, notes of vanilla, toasty, and cacao aromas were noticed. Moreover, red wines aged with American and French oak chips were discriminated by chemometric analysis, which confirmed the evolution of aroma compounds.

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Phenolic Acids, Phenolic Aldehydes and Furanic Derivatives in Oak Chips: American vs. French Oaks

Cited by 12 publications

References 36 publications

Quercus humboldtii(Colombian oak): Characterisation of wood phenolic composition with respect to traditional oak wood used in oenology

Quercus humboldtii(Colombian oak): Characterisation of wood phenolic composition with respect to traditional oak wood used in oenology

Advances in Distilled Beverages Authenticity and Quality Testing

Evaluation of Aroma Compounds in the Process of Wine Ageing with Oak Chips

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