2016, Vol. 4 Issue 2, Part A
Volatile components of oak and cherry wood chips used in aging of beer, wine, and sprits
AUTHOR(S): William N Setzer
ABSTRACT:The volatile oils from toasted American oak (Quercus alba), toasted French oak (Quercus petraea), and toasted and untoasted cherry (Prunus avium) wood chips have been obtained by hydrodistillation and analyzed by gas chromatography – mass spectrometry. The major volatile components in toasted oak wood were 2-furaldehyde, 5-methylfurfural, cis-whiskey lactone, and trans-whiskey lactone, with lesser amounts of guaiacol, p-creosol, eugenol, cis-isoeugenol, and vanillin. The major components in toasted cherry wood were benzaldehyde, benzyl alcohol, 2-furaldehyde, 5-methylfurfural, phenylacetaldehyde, methyl benzoate, massoia lactone, and guaiacol, along with the fatty acids palmitic acid and oleic acid. Untoasted cherry wood was rich in benzaldehyde, benzyl alcohol, and fatty acids.
Pages: 37-40 | 735 Views 28 Downloads
How to cite this article:
William N Setzer. Volatile components of oak and cherry wood chips used in aging of beer, wine, and sprits. 2016; 4(2): 37-40.