Phenolic and volatile compounds in Quercus humboldtii Bonpl. wood: effect of toasting with respect to oaks traditionally used in cooperage

• Autores: Ana M. Martínez-Gil, Estrella Cadahía, María Brigida Fernández de Simón Bermejo, Gastón Gutiérrez Gamboa, Ignacio Nevares Domínguez, María del Álamo Sanza
• Localización: Journal of the science of food and agriculture, ISSN 0022-5142, Vol. 99, Nº 1, 2019, págs. 315-324
• Idioma: inglés
• Enlaces
  • Texto completo
• Resumen

  • 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. ? 2018 Society of Chemical Industry