English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

Cooperage woods are rich in volatile compounds responsible for pleasant aromas described as coconut, vanilla, spice, caramel, toasty, etc. In the present work, the hot water extraction under 103 bar pressure of natural flavoring compounds from cooperage wood residues is described. It was possible to obtain aqueous extracts rich in diverse volatile compounds from the following wood species: oak ( Quercus alba  and  Quercus petraea ), chestnut ( Castanea sativa ), cherry ( Prunus avium ), false acacia ( Robinia pseudoacacia ) and lenga ( Nothofagus pumilio ), while the concentration of the components is similar to that obtained with organic solvents. The gas chromatography-mass spectrometry (GC-MS) analysis of aqueous extracts shows a wide spectrum of natural flavoring compounds, the composition of which are species dependent. The extracts exhibit antioxidant properties. Water extraction under subcritical conditions offers the possibility of a sustainable recovery of natural flavorings and antioxidant compounds from cooperage woods, which are well suited for application in the food industry.

Isolation of natural flavoring compounds from cooperage woods by pressurized hot water extraction (PHWE)