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Identification of substances responsible for the ‘sawdust’ aroma in oak wood
Author(s) -
Chatonnet Pascal,
Dubourdieu Denis
Publication year - 1998
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/(sici)1097-0010(199802)76:2<179::aid-jsfa924>3.0.co;2-6
Subject(s) - sawdust , decanal , chemistry , aroma , phenylacetaldehyde , odor , olfactometry , chromatography , gas chromatography , wine , wine tasting , hexanal , food science , organic chemistry
The unpleasant ‘sawdust’ odour sometimes found in wines aged in new barrels was studied by gas chromatography olfactory detection and mass spectrometry. A particular aromatic zone has several chromatographic peaks, corresponding to certain characteristic odours which can be detected by smelling the gas effluent. These include the subtle rancid, weedy odour of ‘sawdust’. Various carbonyl components have been identified in this particular zone. These include ( E )‐2‐nonenal, 3‐octen‐1‐one, ( E )‐2‐octenal and 1‐decanal. These molecules are the primary cause of disagreeable oak wood odours. By measuring ( E )‐2‐nonenal in wines, after derivation by O ‐(2,3,4,5‐pentafluobenzyl)‐hydroxilamine (PFBOA), it was possible to correlate the concentration of this unsaturated aldehyde with the intensity of the ‘sawdust’ character noted in tasting. The possible explanations for the presence of these carbonyl compounds are debatable. The carbonyl content varied from one wood sample to another. However, controling the toasting of the wood, both in the laboratory and in the cooperage, produced a major reduction in the extractable ( E )‐2‐nonenal content and eradicated the ‘sawdust’ character of the wine. © 1998 SCI.