Free Access
Volume 26, Number 1, January/February 1998
Chromatographie en phase gazeuse
Page(s) 33 - 34
Section Original articles
Analusis 26, 33-34 (1998)
DOI: 10.1051/analusis:1998107

Quantitative analysis of the principal volatile compounds in oak wood by direct thermal desorption (DTD) and GC/MS

E. 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