Volatile composition analysis by solid-phase microextraction applied to oak wood used in cooperage (Quercus pyrenaica and Quercus petraea): effect of botanical species and toasting process

Author:

Jordão António M.,Ricardo-da-Silva Jorge M.,Laureano Olga,Adams An,Demyttenaere Jan,Verhé Roland,De Kimpe Norbert

Publisher

Springer Science and Business Media LLC

Subject

Biomaterials

Reference56 articles.

1. Chatonnet P (1992) Origin and processing of oak used in cooperage. Influence of the origin and the seasoning on the composition and on the quality of the oak. J Int Sci Vigne Vin (special issue):39-49

2. Gregorcic A, Kocjancic M, Tercelj D, Pajk I (1994) Der Gehalt na einigen aromatischen substanzen von in Eichenfässern verschiedener arten (Quercus petreaea und Quercus robur) ausgebauten weinen. Mitt Klosterneuburg 44:49–56

3. Guichard E, Fournier N, Masson G, Puech JL (1995) Stereoisomers of β-methyl-γ-octalactone I. Quantification in brandies as a function of wood origin and treatment of the barrels. Am J Enol Vitic 46:419–423

4. Masson G, Puech JL, Moutounet M (1996) The chemical composition of barrel oak wood. Bull OIV 785-786:635–657

5. Fernández de Simón B, Cadahía E, Conde E, García-Vallejo MC (1996) Low molecular weight phenolic compounds in Spanish oak woods. J Agric Food Chem 44:1507–1511

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