Chemical characterization of different wood fragments and their volatile composition in model spirit solutions Original scientific paper
Article Sidebar
Main Article Content
Abstract
This study characterizes oak (sessile and pedunculate oak) and alternative wood (black locust, Myrobalan plum, wild cherry, and mulberry) species as important sources of volatile compounds of aged spirits. Nowadays, their fragments are used to hasten the brandies’ aging process. The ATR-FTIR spectra of analyzed wood samples are similar, only the mulberry FTIR spectrum contains unique peaks primarily due to its highest lignin content (40.93%). Using the untargeted GC-MS approach, a total of forty-one volatile compounds were identified in the wood extracts in a model spirit solution. The volatile profiles of alternative wood extracts in a model spirit solution were significantly different, both quantitatively and qualitatively, compared to those of oak. Coniferyl (23.14 µg/g - 26.6 µg/g) and sinapyl (23.56 µg/g - 25.82 µg/g) alcohols were the most abundant volatile compounds in investigated oak extracts. Resorcinol and coniferyl alcohol were the most abundant volatile compounds in black locust, sakuranin in wild cherry, while resorcinol and β-resorcinaldehyde in mulberry wood. To the best of our knowledge, sakuranin has not been detected in wild cherry wood until now. Besides wood chemical characteristics, the technology used during the aging process strongly influences on volatile profiles of aged brandies, thus, these compounds are potential chemical markers for discrimination between wood species as well as aging technologies.
Article Details
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
Authors who publish with this journal agree to the following terms:
Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
Authors grant to the Publisher the following rights to the manuscript, including any supplemental material, and any parts, extracts or elements thereof:
- the right to reproduce and distribute the Manuscript in printed form, including print-on-demand;
- the right to produce prepublications, reprints, and special editions of the Manuscript;
- the right to translate the Manuscript into other languages;
- the right to reproduce the Manuscript using photomechanical or similar means including, but not limited to photocopy, and the right to distribute these reproductions;
- the right to reproduce and distribute the Manuscript electronically or optically on any and all data carriers or storage media – especially in machine readable/digitalized form on data carriers such as hard drive, CD-Rom, DVD, Blu-ray Disc (BD), Mini-Disk, data tape – and the right to reproduce and distribute the Article via these data carriers;
- the right to store the Manuscript in databases, including online databases, and the right of transmission of the Manuscript in all technical systems and modes;
- the right to make the Manuscript available to the public or to closed user groups on individual demand, for use on monitors or other readers (including e-books), and in printable form for the user, either via the internet, other online services, or via internal or external networks.
Funding data
-
Ministarstvo Prosvete, Nauke i Tehnološkog Razvoja
Grant numbers 451-03-68/2022-14/200116;451-03-68/2022-14/200135
References
M. Carpena, A.G. Pereira, M.A. Prieto, J. Simal-Gandara. Foods 9 (2020) 1160. https://doi.org/10.3390/foods9091160
A. Martínez-Gil, M. Del Alamo-Sanza, R. Sánchez-Gómez, I. Nevares, Beverages 4 (2018) 94-118. https://doi.org/10.3390/beverages4040094
J.R. Mosedale, J.L. Puech, Trends Food Sci. Technol. 9 (1998) 95-101. https://doi.org/10.1016/S0924-2244(98)00024-7
B. Zhang, J. Cai, C.-Q. Duan, M.J. Reeves, F.A. He, Int. J. Mol. Sci. 16 (2015) 6978-7014. https://doi.org/10.3390/ijms16046978
P. Híc, M. Horák, J. Balík, K. Martinák, Wood Sci. Technol. 55 (2021) 257–270. https://doi.org/10.1007/s00226-020-01225-x
T.E. Coldea, C. Socaciu, E. Mudura, S.A. Socaci, F. Ranga, C.R. Pop, F. Vriesekoop, A. Pasqualone, Food Chem. 320 (2020) 126643. https://doi.org/ 10.1016/j.foodchem.2020.126643
S. Cernîsev, Food Control. 73 (2017) 281-290. https://doi.org/10.1016/j.foodcont.2016.08.015
M. Guerrero-Chanivet, M.V, García-Moreno, M.J., Valcárcel-Muñoz, D.A., Guillén-Sánchez, Wood Sci Technol (2023). https://doi.org/10.1007/s00226-023-01478-2
E. Sjöström, R. Alén, Analytical methods in wood chemistry, pulping, and papermaking, Verlag Berlin Heidelberg: Springer, Berlin (1999), p. 1-19. https://doi.org/ 10.1007/978-3-662-03898-7_1
L. Wang, H. Ni, J. Zhang, Y. Zhao, G. Tian, Z. Wang, Sci. Total Environ. 717 (2020) 137241. https://doi.org/10.1016/j.scitotenv.2020.137241
A. Le Floch, M. Jourdes, P.-L. Teissedre, Carbohydr. Res. 417 (2015) 94-102. https://doi.org/10.1016/j.carres.2015.07.003.
Organisation Internationale de la Vigne et du Vin (OIV). International Code of Oenological Practices; OIV: Paris, France, (2015), pp. 1–17. ISBN 979-10-91799-10-2
European Union. Commission Regulation (EC) No 1507/2006. Off. J. Eur. Union 2006, 280, 1–9.
C. Bargalló-Guinjoan, P. Matias-Guiu, J.J. Rodríguez-Bencomo, F. López, Wood Sci. Technol. 57 (2023) 307–323. https://doi.org/10.1007/s00226-022-01435-5
K. Chira, P.-L. Teissedre, Eur. Food Res. Technol. 240 (2015) 533-547. https://doi.org/ 10.1007/s00217-014-2352-3.
A. Smailagić, S. Veljović, U. Gašić, D. Dabić Zagorac, M. Stanković, K. Radotić, M. Natić, Ind. Crops Prod. 132 (2019) 156-167. https://doi.org/10.1016/j.indcrop.2019.02.017.
T. H. Soutar, M. Bryden (1955) J. Textile Inst. Transactions, 46 (1955) 8, T521- T528, https://doi.org/10.1080/19447027.1955.1075033
S. Veljović, N. Tomić, M. Belović, N. Nikićević, P. Vukosavljević, M. Nikšić, V. Tešević, Food Technol. Biotech. 57 (2019) 408-417. https://doi.org/10.17113/ftb.57.03.19.6106
R.P. Adams, Identification of essential oil components by gas chromatography/mass spectrometry, Allured Publishing Corporation, Carol Stream, IL (2007), p. 1902–1903. https://doi.org/10.1016/j.jasms.2005.07.008
R. Flamini, P. Traldi, Mass spectrometry in grape and wine chemistry. USA: John Wiley & Sons, Inc, New Jersy (2010) p. 95-116. https://doi.org/10.1002/9780470552926.ch5
Ø. Hammer, D.A.T. Harper, P.D. Ryan. Palaeontol. Electron. 4(1) (2001) 9. http://palaeo-electronica.org/2001_1/past/issue1_01.htm
F. Menges, "Spectragryph - optical spectroscopy software", Version 1.2.8, 2018, http://www.effemm2.de/spectragryph/
B.S. Gupta, B.P. Jelle, T. Gao, (2015) Int. J. Spectrosc., 521938, https://doi.org/10.1155/2015/521938
I. Kubovský, D. Kačíková, F. Kačík, Polymers 12 (2020) 485. https://doi.org/10.3390/polym12020485
Z. Shi, G. Xua, J. Denga, M. Dong, V. Murugadoss, C. Liuc, Q. Shaoe, S. Wufand, Z. Guo, Green Chem. Lett. Rev. 12 (3) (2019) 235–243. https://doi.org/10.1080/17518253.2019.1627428
P. Bock, N. Gierlinger, J. Raman Spectrosc.50 (2019) 778–792 https://doi.org/10.1002/jrs.5588
H. Schulz, M. Baranska, Vib. Spectrosc. 43 (2007) 13-25. https://doi.org/ 10.1016/j.vibspec.2006.06.001
C. Ganne-Chedeville, A.-S. Jääskelaäinen, J. Froidevaux, M. Hughes, P. Navi, Holzforschung 66 (2012) 163-170. https://doi.org/10.1515/HF.2011.148
Ö. Özgenç, S. Durmaz, I.H. Boyaci, H. Eksi-Kocak, Spectrochim. Acta A Mol. Biomol. Spectrosc. 171 (2017) 395-400. https://doi.org/ 10.1016/j.saa.2016.08.026.
C.A. Peterson, C.J Perumalla, J. Exp. Bot. 35 (1984) 51-57. http://www.jstor.org/stable/23688558
J.L. Puech, Am. J. Enol. Vitic. 35 (1984) 77-81. https://doi.org/10.5344/ajev.1984.35.2.77
J.F.V. Latorraca, O. Dünisch, G. Koch, An. Acad. Bras. Cienc. 83 (2011) 1059-68. https://doi.org/10.1590/s0001-37652011005000016
M. De Rosso, D. Cancian, A. Panighel, A. Dalla Vedova, R. Flamini, Wood Sci. Technol. 43 (2009) 375-385. https://doi.org/10.1007/s00226-008-0211-8
R. Flamini, A. Dalla Vedova, D. Cancian, A. Panighel, M. De Rosso, J. Mass Spec. 42 (2007) 641-646. https://doi.org/10.1002/jms.1193
R. Ghadiriasli, M.A.A. Mahmoud, M. Wagenstaller M, J.W. van de Kuilen, A. Buettner, Food. Res. Int. 150 (2021) 110776. https://doi.org/10.1016/j.foodres.2021.110776.
R. Ghadiriasli, M. Wagenstaller, A. Buettner, Anal. Bioanal. Chem. 410 (25) (2018) 6595-6607. https://doi.org/10.1007/s00216-018-1264-7
L. Culleré, B. Fernández de Simón, E. Cadahía, V. Ferreira, P. Hernández-Orte, J. Cacho, LWT - Food Sci. Technol. 53 (1) (2013) 240-248. https://doi.org/10.1016/j.lwt.2013.02.010.
Caldeira, R. Santos, J. M. Ricardo-da-Silva, O. Anjos, H. Mira, A.P. Belchior, S. Canas, Food Chem. 211 (2016) 937-946. https://doi.org/10.1016/j.foodchem.2016.05.129.
H. Tamura, S. Boonbumrung, T. Yoshizawa, W. Varanyanond. Food Sci. Technol. Res., 7 (1) (2001) 72–77. https://doi.org/10.3136/fstr.7.72
S. Chen, J. Tang, S. Fan, J. Zhang, S. Chen, Y. Liu, Q. Yang, Y. Xu. Foods10(10) (2021) 2392. https://doi.org/10.3390/foods10102392
J.S. Câmara, M.A. Alves, J.C. Marques, Anal. Chim. Acta 563 (2006) 188-197. https://doi.org/10.1016/j.aca.2005.10.031
V. Vinciguerra, M. Luna, A. Bistoni, F. Zollo, Phytochem. Anal. 14 (2003) 371-377. https://doi.org/10.1002/pca.730
F. Chinnici, N. Natali, A. Bellachioma, A. Versari, C. Riponi, LWT - Food Sci. Technol. 60 (2015) 977-984. https://doi.org/10.1016/j.lwt.2014.10.029
R. V. Bandeira Reidel, P. L. Cioni, L. Pistelli, Biochem. Syst. Ecol. 75 (2017) 10-17. https://doi.org/10.1016/j.bse.2017.10.001
B. Fernández de Simón, M. Sanz, E. Cadahía, N. Sanz, E. Esteruelas, A.M. Muñoz, J. Mass Spec. 49 (2014) 353-70. https://doi.org/10.1002/jms.3347
B. Fernández de Simón, E. Esteruelas, A.M. Muñoz, E. Cadahía, M. Sanz, J. Agri. Food Chem. 57 (2009) 3217-3227. https://doi.org/10.1021/jf803463h