Quantitative analysis of the principal volatile compounds in oak wood by direct thermal desorption (DTD) and GC/MSE. García-Romero1, M.S. Pérez-Coello1, J. Sanz2 and M.D. Cabezudo1
1 Food Science Laboratory, Faculty of Chemistry, Castilla-La Mancha University, 13071 Ciudad Real, Spain
2 Organic Chemistry Intitute, CSIC, Madrid, Spain
This work proposes one method of quantifying the principal volatile compounds in oak wood using the direct thermal desorption (DTD) technique coupled with GC/MS. These compounds have a particular sensory importance in wines aged in oak wood barrels: furfural, trans and cis-b-methyl-g-octalactones, eugenol, vanillin and syringaldehyde. The described method requires practically no sample handling and is precise and sensitive.
Key words: direct thermal desorption / volatile compounds / oak wood / wine ageing.
© EDP Sciences, Wiley-VCH 1998