Identification of odorous compounds in oak wood using odor extract dilution analysis and two-dimensional gas chromatography-mass spectrometry/olfactometry-Reference-Cited by-同舟云学术

Identification of odorous compounds in oak wood using odor extract dilution analysis and two-dimensional gas chromatography-mass spectrometry/olfactometry

Published:2018-07-30 Issue:25 Volume:410 Page:6595-6607
ISSN:1618-2642
Container-title:Analytical and Bioanalytical Chemistry
language:en
Short-container-title:Anal Bioanal Chem

Author:

Ghadiriasli Rahil,Wagenstaller Maria,Buettner Andrea^ORCID

Publisher

Springer Science and Business Media LLC

Subject

Biochemistry,Analytical Chemistry

Link

http://link.springer.com/article/10.1007/s00216-018-1264-7/fulltext.html

Reference48 articles.

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2. De Rosso M, Cancian D, Panighel A, Dalla Vedova A, Flamini R. Chemical compounds released from five different woods used to make barrels for aging wines and spirits: volatile compounds and polyphenols. Wood Sci Technol. 2009;43(5):375–85. https://doi.org/10.1007/s00226-008-0211-8 .

3. González-Rodríguez J, Pérez-Juan P, Luque de Castro MD. Extraction of wood compounds by use of subcritical fluids. Chromatographia. 2003;57(5):363–8. https://doi.org/10.1007/bf02492409 .

4. Pérez-Coello MS, Sanz J, Cabezudo MD. Gas chromatographic-mass spectrometric analysis of volatile compounds in oak wood used for ageing of wines and spirits. Chromatographia. 1998;47(7):427. https://doi.org/10.1007/bf02466474 .

5. Culleré L, Fernández de Simón B, Cadahía E, Ferreira V, Hernández-Orte P, Cacho J. Characterization by gas chromatography–olfactometry of the most odor-active compounds in extracts prepared from acacia, chestnut, cherry, ash and oak woods. LWT Food Sci Technol. 2013;53(1):240–8. https://doi.org/10.1016/j.lwt.2013.02.010 .

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