HS-SPME-GC-MS determination of volatile components in toasted oak chips

Ivanova, Violeta and Necev, Boris and Leitner, Erich and Stafilov, Trajče and Siegmund, Barbara (2018) HS-SPME-GC-MS determination of volatile components in toasted oak chips. In: 18thInternational Symposium and Summer School on Bioanalysis, 25-30 June 2018, Komarno, Slovak Republic.

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Official URL: http://ceepus.sum.school.ujs.sk/

Abstract

Volatile compounds are present in a high content in oak and that have a great impact on wood-matured wine aroma. The main volatiles in oak are volatile phenols, such as guaiacol, eugenol and syringol, phenolic aldehydes such as vanillin and syringaldehyde, furanic aldehydes, such as furfural and oak lactones. In this study, volatile composition of untoasted and toasted oak chips samples produced from oak wood Quercus grown in Republic of Macedonia was studied for the first time. For that purpose, three sets of oak samples were prepared: (i) – open dried, (ii) light toasted (LT) 1 h at 120°C and (iii) medium toasted (MT) 2 h at 170°C. Analysis was performed with headspace solid phase microextraction (HS-SPME) with a PDMS/Carboxen/DVB fibre, coupled with gas chromatography–mass spectrometry (GC–MS). All oak chips samples presented a very complex aroma profile composed of acids, alcohols, aldehydes, esters, ketones, lactones, phenolic aldehydes, volatile phenols and other compounds. The results showed that heating temperature affect the volatile composition and content in the oak samples, leading to increased relative amounts of volatile compounds with increasing of the toasting temperature. Thus, samples toasted at 120°C presented highest amount of acids, alcohols, ketones and lactones, while aldehydes, esters, phenolic aldehydes and volatile phenols dominated in chips samples toasted at 170°C. Principal component analysis (PCA) was applied on the results for the volatile compounds in order to reveal any grouping of the oak chips samples dried at various ways as well as to identify the constituents that are the chemotypical factors, observing grouping of the oaks according to the heat treatment.

Item Type: Conference or Workshop Item (Poster)
Subjects: Natural sciences > Chemical sciences
Agricultural Sciences > Other agricultural sciences
Divisions: Faculty of Agriculture
Depositing User: Violeta Ivanova Petropulos
Date Deposited: 24 Sep 2018 13:22
Last Modified: 24 Sep 2018 13:22
URI: http://eprints.ugd.edu.mk/id/eprint/20426

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