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Analysis of volatile composition of toasted and non‐toasted commercial chips by GC‐MS after an accelerated solvent extraction method
Author(s) -
Alañón María Elena,
DíazMaroto María Consuelo,
PérezCoello María Soledad
Publication year - 2012
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2011.02914.x
Subject(s) - quercus petraea , chemistry , accelerated solvent extraction , gas chromatography–mass spectrometry , chromatography , composition (language) , extraction (chemistry) , chemical composition , mass spectrometry , organic chemistry , botany , biology , philosophy , linguistics
Summary The analysis of the volatile profile of different oak chips carried out by gas chromatography–mass spectrometry after their isolation by accelerated solvent extraction permitted faster and thorough extractions, while the appearance of artefacts was avoided. Statistical analysis revealed that toasting treatment is the main factor for the volatile compounds with a great sensorial impact. Indeed, toasting process overrode the differences between species. Furthermore, it was evidenced that the toasting treatment is not a homogeneity process. Concentrations of furaneol, 2,3‐dihydro‐3,5‐dihydroxy‐6‐methyl‐4H‐pyran‐4‐one and 5‐hydroxymethylfurfural could be used to monitor the intensity of the toasting process. Differences in the volatile composition with respect to species were also found, being the most remarkable the high concentration of trans and cis ‐ β ‐methyl‐ γ ‐octanolactone in oak chips from Quercus alba and Quercus petraea species. The differences found in the volatile composition of different commercial oak chips evidenced the necessity to know their chemical composition previously to predict their aromatic potential.