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
1 Food Science Laboratory, Faculty of Chemistry, Castilla-La Mancha University, 13071 Ciudad Real, Spain
2 Organic Chemistry Intitute, CSIC, Madrid, Spain
Key words: direct thermal desorption / volatile compounds / oak wood / wine ageing.
© EDP Sciences, Wiley-VCH 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. Cabezudo11 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