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Glycosidically bound flavour compounds in Quercus petraea Liebl. wood
Author(s) -
ier MarieFrançoise,
de Gaulejac Nicolas Vivas Nathalie Vivas,
Vitry Christiane
Publication year - 2005
Publication title -
flavour and fragrance journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.393
H-Index - 70
eISSN - 1099-1026
pISSN - 0882-5734
DOI - 10.1002/ffj.1488
Subject(s) - chemistry , aroma , syringaldehyde , eugenol , vanillin , quercus petraea , chromatography , fraction (chemistry) , ethyl acetate , hydrolysis , extraction (chemistry) , maltol , phenylacetaldehyde , organic chemistry , food science , botany , biology
To isolate the bound aroma compounds (BVC fraction) from Quercus petraea Liebl. heartwood, two different methods, XAD‐2 adsorption and liquid–liquid extractions, were applied. Only the extraction procedures per‐mitted, for the first time, the isolation and separation of this fraction. The free volatiles were first extracted with pentane:dicholoromethane in a ratio 2:1 (v[sol ]v) and the bound compounds with ethyl acetate. The bound aroma was determined directly by trifluoroacetamide (TFA) derivatives analysis, and indirectly by acid hydrolysis release of aglycons. Analyses were achieved, in each case, by GC–MS (EI and CI): several bound components were isolated and different aglycons identified, e.g. whisky lactones ( cis + trans ), eugenol, megastigmatrienones, vanillin and syringaldehyde. Each of these can be considered as a source of potential aroma; they have a specific odour in their free form. Copyright © 2005 John Wiley & Sons, Ltd.