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


Abstract
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

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