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J Sci Food Agric

Title:		Phenolic and volatile compounds in Quercus humboldtii Bonpl. wood: effect of toasting with respect to oaks traditionally used in cooperage
Author(s):		Martinez-Gil A; Cadahia E; Fernandez de Simon B; Gutierrez-Gamboa G; Nevares I; Del Alamo-Sanza M;
Address:		"Departamento de Quimica Analitica, Universidad de Valladolid, Palencia, Spain. Centro Tecnologico de la Vid y el Vino, Facultad de Ciencias Agrarias, Universidad de Talca, Talca, Chile. Grupo UVaMOX, E.T.S. Ingenierias Agrarias, Universidad de Valladolid, Palencia, Spain. Centro de Investigacion Forestal, CIFOR-INIA, Madrid, Spain. Instituto de Ciencias de la Vid y del Vino (Gobierno de La Rioja, CSIC, Universidad de La Rioja), Logrono, Spain. Departamento de Ingenieria Agricola y Forestal, ETS Ingenierias Agrarias, Universidad de Valladolid, Palencia, Spain"
Journal Title:		J Sci Food Agric
Year:		2019
Volume:		20180722
Issue:		1
Page Number:		315 - 324
DOI:		10.1002/jsfa.9190
ISSN/ISBN:		1097-0010 (Electronic) 0022-5142 (Linking)
Abstract:		"BACKGROUND: The most frequent renewal of barrels of different origins and species is a current trend, but this demand does not match the current availability of wood. An alternative could be the use of Quercus humboldtii wood. However, there is little information about its composition. Because of this, the aim was to study low-molecular-weight phenols (LMWP), ellagitannins and volatile compounds in untoasted and toasted Q. humboldtii oak, and compare these with the species traditionally used in cooperage: Q. petraea (French and Romanian) and Q. alba (American). RESULTS: The LMWPs in Q. humboldtii were comparable to those in Q. petraea and Q. alba. Ellagitannin composition in Q. humboldtii was similar to that in Q. alba. The toasting process improved volatile composition, mainly in Q. humboldtii, presenting the highest concentration of several volatile compounds. CONCLUSION: The results indicate that Q. humboldtii could be considered suitable for aging wine, although it is necessary to continue the study of this wood species to confirm its potential use in oenology. (c) 2018 Society of Chemical Industry"
Keywords:		Food Packaging/*instrumentation Hot Temperature Molecular Weight Phenols/*chemistry Quercus/*chemistry/classification Volatile Organic Compounds/*chemistry Wine/analysis Wood/*chemistry/classification Quercus humboldtii ellagitannins low-molecular-weight;
Notes:		"MedlineMartinez-Gil, Ana Cadahia, Estrella Fernandez de Simon, Brigida Gutierrez-Gamboa, Gaston Nevares, Ignacio Del Alamo-Sanza, Maria eng 11150462/Fondecyt de Iniciacion/ POCTEP - Programa Operativo Cooperacion Transfron/IBERPHENOL/ England 2018/06/08 J Sci Food Agric. 2019 Jan 15; 99(1):315-324. doi: 10.1002/jsfa.9190. Epub 2018 Jul 22"