1
|
Tarko T, Pater A, Januszek M, Duda A, Krankowski F. The Influence of Active Compounds of Chips Made from Different Wood Species on the Antioxidant, Oenological and Sensory Properties of Apple Wines. Molecules 2024; 29:2972. [PMID: 38998924 PMCID: PMC11243424 DOI: 10.3390/molecules29132972] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2024] [Revised: 06/15/2024] [Accepted: 06/20/2024] [Indexed: 07/14/2024] Open
Abstract
Wood chips contain numerous active compounds that can affect the wine's characteristics. They are commonly used in red grape wines, whisky, cherry and brandy, but in fruit wines, production is not typically utilised. The aim of this study was to compare the impact of an oak barrel ageing with the effect of the addition of chips made from various types of wood (oak, maple, cherry, apple) and with various degrees of toasting to the apple wines on their antioxidant, oenological and sensory properties. The oenological parameters, the polyphenols content, antioxidant activity and content of volatile odour-active compounds were assessed. It was shown that ageing in the presence of wood chips had a less noticeable effect on the oenological and sensory parameters of the wine than barrel ageing. Moreover, wood chips used did not significantly affect the acidity, alcohol and extract content of apple wines. Wines aged in the presence of oak chips (particularly lightly toasted) exhibited the greatest increase in polyphenols, while the polyphenol content of wines aged in the presence of other chips was not dependent on their toasting degree. The ageing of fruit wines with wood chips influences the volatile profile and the olfactory sensations, which can improve their quality.
Collapse
Affiliation(s)
- Tomasz Tarko
- Department of Fermentation Technology and Microbiology, Faculty of Food Technology, University of Agriculture in Krakow, ul. Balicka 122, 30-149 Krakow, Poland; (A.P.); (M.J.); (A.D.); (F.K.)
| | | | | | | | | |
Collapse
|
2
|
The Impact of Compounds Extracted from Wood on the Quality of Alcoholic Beverages. Molecules 2023; 28:molecules28020620. [PMID: 36677678 PMCID: PMC9866382 DOI: 10.3390/molecules28020620] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2022] [Revised: 12/30/2022] [Accepted: 01/05/2023] [Indexed: 01/11/2023] Open
Abstract
The production of some alcoholic beverages very often requires the use of wood from various tree species to improve the quality parameters (smell, taste, and color) of the drink. The review discusses the types of wood used in the production of wines, beers, and flavored vodkas. Changes occurring in wood during the process of toasting barrels or wood chips are described. The compounds derived from wood that shape the aroma, taste, and color of alcoholic beverages are presented. Depending on their origin, they were classified into compounds naturally occurring in wood and those formed as a result of the thermal treatment of wood. Next, the influence of the presence of wood on the quality of alcoholic beverages was described, with particular emphasis on wine, beer, whisky, and brandy. The final part of the article presents innovative techniques using wood to impart qualitative features to alcoholic beverages.
Collapse
|
3
|
Courregelongue M, Shinkaruk S, Prida A, Darriet P, Pons A. Identification and Distribution of New Impact Aldehydes in Toasted Oak Wood ( Quercus petraea). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:11667-11677. [PMID: 36069166 DOI: 10.1021/acs.jafc.2c01828] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
The purpose of this study was to identify aroma compounds associated with the toasting intensity of oak wood (Quercus petraea). Crude organic extracts from oak wood samples (toasted at different temperature-time couples) were analyzed by a sensory-guided approach using GC-O-TOFMS, followed by purification with semipreparative HPLC (reverse phase). This approach revealed two specific odorous zones (OZs) reminiscent of metal and puff pastry. The first OZ was identified as trans-4,5-epoxy-(E)-2-decenal (1) by coinjection of the commercial product, whereas identification of (2E,4E,6Z)-nonatrienal (2) associated with puff pastry OZ was validated by a multistep chemical synthesis approach (Wittig reaction) followed by semipreparative HPLC purification (chiral phase). Their detection thresholds in model wine solution were 60 ng/L (1) and 16 ng/L (2). Their distribution in toasted oak wood samples [GC-NCI-MS (NH3) analysis] ranged from some ng/g to 210 ng/g for (1) and 85 ng/g for (2). Finally, additional sensory experiments demonstrated the impact of newly identified aldehydes in toasted oak wood.
Collapse
Affiliation(s)
- Marie Courregelongue
- Tonnellerie Seguin Moreau, Cognac France 16100, France
- UMR ŒNOLOGIE (OENO)─ISVV─UMR 1366─Université de Bordeaux─INRAE─Bordeaux INP, Villenave d'Ornon Cedex 33882, France
| | - Svitlana Shinkaruk
- UMR ŒNOLOGIE (OENO)─ISVV─UMR 1366─Université de Bordeaux─INRAE─Bordeaux INP, Villenave d'Ornon Cedex 33882, France
| | - Andrei Prida
- Tonnellerie Seguin Moreau, Cognac France 16100, France
| | - Philippe Darriet
- UMR ŒNOLOGIE (OENO)─ISVV─UMR 1366─Université de Bordeaux─INRAE─Bordeaux INP, Villenave d'Ornon Cedex 33882, France
| | - Alexandre Pons
- Tonnellerie Seguin Moreau, Cognac France 16100, France
- UMR ŒNOLOGIE (OENO)─ISVV─UMR 1366─Université de Bordeaux─INRAE─Bordeaux INP, Villenave d'Ornon Cedex 33882, France
| |
Collapse
|
4
|
Influence of physical and chemical barrel sanitization treatments on the volatile composition of toasted oak wood. Eur Food Res Technol 2019. [DOI: 10.1007/s00217-019-03417-7] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
|
5
|
Soriano A, Alañón ME, Alarcón M, García-Ruíz A, Díaz-Maroto MC, Pérez-Coello MS. Oak wood extracts as natural antioxidants to increase shelf life of raw pork patties in modified atmosphere packaging. Food Res Int 2018; 111:524-533. [PMID: 30007715 DOI: 10.1016/j.foodres.2018.05.055] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2018] [Revised: 05/02/2018] [Accepted: 05/21/2018] [Indexed: 12/31/2022]
Abstract
The use of antioxidants and refrigeration storage in modified atmosphere packaging, MAP, are the main strategies to slow down the oxidative and microbial deterioration of fresh meat. Synthetic antioxidants are commonly used for this purpose, however due to their controversial health effects, natural alternatives for their replacement are being looked for. The main aim of this work is the evaluation of pressurised aqueous extracts from oak wood as natural preservative of pork patties. The effect of different amounts of oak wood extracts (0.05, 0.5 and 1.0%) on the self-life of pork patties packed in MAP in refrigeration during 12 days were studied in comparison with the use of sodium ascorbate as synthetic preservative. Samples treated with oak wood extracts showed lower lipid oxidation, higher antioxidant capacity and an inhibitory effect on the enterobacteria growth. Furthermore, the addition of oak wood extracts resulted in a dramatically decrease of the volatile compounds coming from the lipid oxidation reactions. On the other hand, it is noteworthy that the use of oak wood extracts modified sensorial characteristics. Intensity colour was higher and new sensorial features such as oak wood and sweet spices appeared which were well appreciated.
Collapse
Affiliation(s)
- A Soriano
- Area of Food Technology, Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, Avda. Camilo José Cela, 10, 13071 Ciudad Real, Spain
| | - M E Alañón
- Regional Institute for Applied Scientific Research (IRICA), University of Castilla-La Mancha, Avda. Camilo José Cela, 10, 13071 Ciudad Real, Spain.
| | - M Alarcón
- Area of Food Technology, Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, Avda. Camilo José Cela, 10, 13071 Ciudad Real, Spain
| | - A García-Ruíz
- Area of Food Technology, Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, Avda. Camilo José Cela, 10, 13071 Ciudad Real, Spain
| | - M C Díaz-Maroto
- Area of Food Technology, Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, Avda. Camilo José Cela, 10, 13071 Ciudad Real, Spain; Regional Institute for Applied Scientific Research (IRICA), University of Castilla-La Mancha, Avda. Camilo José Cela, 10, 13071 Ciudad Real, Spain
| | - M S Pérez-Coello
- Area of Food Technology, Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, Avda. Camilo José Cela, 10, 13071 Ciudad Real, Spain
| |
Collapse
|
6
|
The separation of diafenthiuron in fresh tea leaves via efficient subcritical fluid approach. CHEMICAL PAPERS 2017. [DOI: 10.1007/s11696-017-0202-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
|
7
|
Influence of the volatile substances released by oak barrels into a Cabernet Sauvignon red wine and a discolored Macabeo white wine on sensory appreciation by a trained panel. Eur Food Res Technol 2017. [DOI: 10.1007/s00217-017-2951-x] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
|
8
|
Sánchez-Gómez R, Zalacain A, Alonso GL, Salinas MR. Effect of vine-shoots toasting on the generation of high added value volatiles. FLAVOUR FRAG J 2016. [DOI: 10.1002/ffj.3313] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- R. Sánchez-Gómez
- Universidad de Castilla-La Mancha; E.T.S.I. Agrónomos y Montes, Cátedra de Química Agrícola; Avda. de España s/n 02071 Albacete Spain
| | - A. Zalacain
- Universidad de Castilla-La Mancha; E.T.S.I. Agrónomos y Montes, Cátedra de Química Agrícola; Avda. de España s/n 02071 Albacete Spain
| | - G. L. Alonso
- Universidad de Castilla-La Mancha; E.T.S.I. Agrónomos y Montes, Cátedra de Química Agrícola; Avda. de España s/n 02071 Albacete Spain
| | - M. R. Salinas
- Universidad de Castilla-La Mancha; E.T.S.I. Agrónomos y Montes, Cátedra de Química Agrícola; Avda. de España s/n 02071 Albacete Spain
| |
Collapse
|
9
|
|
10
|
Li S, Crump AM, Grbin PR, Cozzolino D, Warren P, Hayasaka Y, Wilkinson KL. Aroma potential of oak battens prepared from decommissioned oak barrels. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:3419-3425. [PMID: 25771908 DOI: 10.1021/acs.jafc.5b00339] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
During barrel maturation, volatile compounds are extracted from oak wood and impart aroma and flavor to wine, enhancing its character and complexity. However, barrels contain a finite pool of extractable material, which diminishes with time. As a consequence, most barrels are decommissioned after 5 or 6 years. This study investigated whether or not decommissioned barrels can be "reclaimed" and utilized as a previously untapped source of quality oak for wine maturation. Oak battens were prepared from staves of decommissioned French and American oak barrels, and their composition analyzed before and after toasting. The oak lactone glycoconjugate content of untoasted reclaimed oak was determined by liquid chromatography-tandem mass spectrometry, while the concentrations of cis- and trans-oak lactone, guaiacol, 4-methlyguaiacol, vanillin, eugenol, furfural, and 5-methylfurfural present in toasted reclaimed oak were determined by gas chromatography-mass spectrometry. Aroma potential was then evaluated by comparing the composition of reclaimed oak with that of new oak. Comparable levels of oak lactone glycoconjugates and oak volatiles were observed, demonstrating the aroma potential of reclaimed oak and therefore its suitability as a raw material for alternative oak products, i.e., chips or battens, for the maturation of wine. The temperature profiles achieved during toasting were also measured to evaluate the viability of any yeast or bacteria present in reclaimed oak.
Collapse
Affiliation(s)
- Sijing Li
- †School of Agriculture, Food and Wine, The University of Adelaide, PMB 1, Glen Osmond, SA 5064, Australia
| | - Anna M Crump
- †School of Agriculture, Food and Wine, The University of Adelaide, PMB 1, Glen Osmond, SA 5064, Australia
| | - Paul R Grbin
- †School of Agriculture, Food and Wine, The University of Adelaide, PMB 1, Glen Osmond, SA 5064, Australia
| | - Daniel Cozzolino
- †School of Agriculture, Food and Wine, The University of Adelaide, PMB 1, Glen Osmond, SA 5064, Australia
| | - Peter Warren
- ‡Ausvat Pty. Ltd., 7 Waye Court, Willunga, SA 5172, Australia
| | - Yoji Hayasaka
- §The Australian Wine Research Institute, P.O. Box 197, Glen Osmond, SA 5064, Australia
| | - Kerry L Wilkinson
- †School of Agriculture, Food and Wine, The University of Adelaide, PMB 1, Glen Osmond, SA 5064, Australia
| |
Collapse
|
11
|
Fernández de Simón B, Sanz M, Cadahía E, Esteruelas E, Muñoz AM. Nontargeted GC-MS approach for volatile profile of toasting in cherry, chestnut, false acacia, and ash wood. JOURNAL OF MASS SPECTROMETRY : JMS 2014; 49:353-370. [PMID: 24809897 DOI: 10.1002/jms.3347] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/14/2013] [Revised: 02/05/2014] [Accepted: 02/06/2014] [Indexed: 06/03/2023]
Abstract
By using a nontargeted GC-MS approach, 153 individual volatile compounds were found in extracts from untoasted, light toasted and medium-toasted cherry, chestnut, false acacia, as well as European and American ash wood, used in cooperage for aging wines, spirits and other beverages. In all wood types, the toasting provoked a progressive increase in carbohydrate derivatives, lactones and lignin constituents, along with a variety of other components, thus increasing the quantitative differences among species with the toasting intensity. The qualitative differences in the volatile profiles allow for identifying woods from cherry (being p-anisylalcohol, p-anisylaldehyde, p-anisylacetone, methyl benzoate and benzyl salicylate detected only in this wood), chestnut (cis and trans whisky lactone) and false acacia (resorcinol, 3,4-dimethoxyphenol, 2,4-dihydroxy benzaldehyde, 2,4-dihydroxyacetophenone, 2,4-dihydroxypropiophenone and 2,4-dihydroxy-3-methoxyacetophenone), but not those from ash, because of the fact that all compounds present in this wood are detected in at least one other. However, the quantitative differences can be clearly used to identify toasted ash wood, with tyrosol being most prominent, but 2-furanmethanol, 3- and 4-ethylcyclotene, α-methylcrotonolactone, solerone, catechol, 3-methylcatechol and 3-hydroxybenzaldehyde as well. Regarding oak wood, its qualitative volatile profile could be enough to distinguish it from cherry and acacia woods, and the quantitative differences from chestnut (vanillyl ethyl ether, isoacetovanillone, butirovanillone, 1-(5-methyl-2-furyl)-2-propanone and 4-hydroxy-5,6-dihydro-(2H)-pyran-2-one) and ash toasted woods.
Collapse
Affiliation(s)
- Brígida Fernández de Simón
- Departamento de Productos Forestales, Centro de Investigación Forestal (CIFOR), Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA), Apdo. 8111, 28080, Madrid, Spain
| | | | | | | | | |
Collapse
|
12
|
Mellouk H, Meullemiestre A, Maache-Rezzoug Z, Allaf K, Rezzoug SA. Isolation of Volatiles from Oak Wood (Quercus alba) by a Thermomechanical Process: Screening of some Processing Parameters. SEP SCI TECHNOL 2013. [DOI: 10.1080/01496395.2013.771671] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
|