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Real-time mass spectrometry monitoring of oak wood toasting: elucidating aroma development relevant to oak-aged wine quality

Farrell, Ross R., Wellinger, Marco, Gloess, Alexia N., Nichols, David S., Breadmore, Michael C., Shellie, Robert A. and Yeretzian, Chahan 2015, Real-time mass spectrometry monitoring of oak wood toasting: elucidating aroma development relevant to oak-aged wine quality, Scientific reports, vol. 5, pp. 1-13, doi: 10.1038/srep17334.

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Title Real-time mass spectrometry monitoring of oak wood toasting: elucidating aroma development relevant to oak-aged wine quality
Author(s) Farrell, Ross R.
Wellinger, Marco
Gloess, Alexia N.
Nichols, David S.
Breadmore, Michael C.
Shellie, Robert A.ORCID iD for Shellie, Robert A. orcid.org/0000-0002-8470-0893
Yeretzian, Chahan
Journal name Scientific reports
Volume number 5
Article ID 17334
Start page 1
End page 13
Total pages 13
Publisher Nature
Place of publication London, Eng.
Publication date 2015-11
ISSN 2045-2322
Keyword(s) Benzaldehydes
Eugenol
Food Industry
Gas Chromatography-Mass Spectrometry
Guaiacol
Hot Temperature
Humans
Lactones
Lignin
Odorants
Quercus
Smell
Solid Phase Extraction
Time Factors
Volatile Organic Compounds
Wine
Wood
Science & Technology
Multidisciplinary Sciences
Science & Technology - Other Topics
VOLATILE COMPOUNDS
CHEMICAL-COMPOSITION
FLAVOR FORMATION
QUERCUS-PETRAEA
PTR-MS
COFFEE
EXTRACTIVES
COOPERAGE
AMERICAN
BARRELS
Summary We introduce a real-time method to monitor the evolution of oak aromas during the oak toasting process. French and American oak wood boards were toasted in an oven at three different temperatures, while the process-gas was continuously transferred to the inlet of a proton-transfer-reaction time-of-flight mass spectrometer for online monitoring. Oak wood aroma compounds important for their sensory contribution to oak-aged wine were tentatively identified based on soft ionization and molecular mass. The time-intensity profiles revealed toasting process dynamics illustrating in real-time how different compounds evolve from the oak wood during toasting. Sufficient sensitivity was achieved to observe spikes in volatile concentrations related to cracking phenomena on the oak wood surface. The polysaccharide-derived compounds exhibited similar profiles; whilst for lignin-derived compounds eugenol formation differed from that of vanillin and guaiacol at lower toasting temperatures. Significant generation of oak lactone from precursors was evident at 225 (o)C. Statistical processing of the real-time aroma data showed similarities and differences between individual oak boards and oak wood sourced from the different origins. This study enriches our understanding of the oak toasting process and demonstrates a new analytical approach for research on wood volatiles.
Language eng
DOI 10.1038/srep17334
Copyright notice ©2015, The Authors
Free to Read? Yes
Use Rights Creative Commons Attribution licence
Persistent URL http://hdl.handle.net/10536/DRO/DU:30112155

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Every reasonable effort has been made to ensure that permission has been obtained for items included in DRO. If you believe that your rights have been infringed by this repository, please contact drosupport@deakin.edu.au.