Tags

Type your tag names separated by a space and hit enter

Analysis of French and American oak chips with different toasting degrees by headspace solid-phase microextraction-gas chromatography-mass spectrometry.
J Chromatogr A. 2007 Nov 30; 1173(1-2):10-7.JC

Abstract

This paper describes the optimisation of headspace solid-phase microextraction (HS-SPME) conditions for the analysis of volatile compounds in oak chips used to accelerate wine aging as an alternative to traditional aging in oak barrels. The direct extraction of ground wood samples and the extraction of sample aqueous slurries using a divinylbenzene-carboxen-polydimethylsiloxane (DVB-CAR-PDMS) fibre were studied and compared. Optimal conditions for direct extraction were 110 degrees C and 60 min, whereas for aqueous slurries they were obtained by adding 2mL of a 7.1 molL(-1) sodium chloride solution, at 70 degrees C and for 60 min. The two optimised HS-SPME approaches were compared in terms of repeatability and extraction efficiency; water addition to the sample prior to HS-SPME was selected because it yielded better repeatability (6.6% versus 8.5% relative standard deviation) and efficiency (around 1.4-4.8 times higher analyte amount extracted for most of the compounds). Finally, the method was applied in the analysis of oak chip samples from American and French oak with different degrees of toasting. Principal component analysis (PCA) of the results showed that the first principal component was correlated with the toasting degree whereas the second, which was strongly influenced by whisky lactones and eugenol, allowed us to differentiate between American and French oak chips.

Links

Publisher Full Text

Authors+Show Affiliations

Bozalongo R
Department of Chemistry, University of La Rioja, C/Madre de Dios, 51, E-26006 Logroño (La Rioja), Spain.
Carrillo JD
No affiliation info available
Torroba MA
No affiliation info available
Tena MT
No affiliation info available

MeSH

Gas Chromatography-Mass SpectrometryPlant ExtractsQuercusReproducibility of ResultsSolid Phase MicroextractionTemperatureVolatilization

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

17964587

Citation

Bozalongo, Ruth, et al. "Analysis of French and American Oak Chips With Different Toasting Degrees By Headspace Solid-phase Microextraction-gas Chromatography-mass Spectrometry." Journal of Chromatography. A, vol. 1173, no. 1-2, 2007, pp. 10-7.
Bozalongo R, Carrillo JD, Torroba MA, et al. Analysis of French and American oak chips with different toasting degrees by headspace solid-phase microextraction-gas chromatography-mass spectrometry. J Chromatogr A. 2007;1173(1-2):10-7.
Bozalongo, R., Carrillo, J. D., Torroba, M. A., & Tena, M. T. (2007). Analysis of French and American oak chips with different toasting degrees by headspace solid-phase microextraction-gas chromatography-mass spectrometry. Journal of Chromatography. A, 1173(1-2), 10-7.
Bozalongo R, et al. Analysis of French and American Oak Chips With Different Toasting Degrees By Headspace Solid-phase Microextraction-gas Chromatography-mass Spectrometry. J Chromatogr A. 2007 Nov 30;1173(1-2):10-7. PubMed PMID: 17964587.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Analysis of French and American oak chips with different toasting degrees by headspace solid-phase microextraction-gas chromatography-mass spectrometry. AU - Bozalongo,Ruth, AU - Carrillo,José David, AU - Torroba,Miguel Angel Fernández, AU - Tena,María Teresa, Y1 - 2007/10/10/ PY - 2007/07/25/received PY - 2007/09/25/revised PY - 2007/09/27/accepted PY - 2007/10/30/pubmed PY - 2008/1/9/medline PY - 2007/10/30/entrez SP - 10 EP - 7 JF - Journal of chromatography. A JO - J Chromatogr A VL - 1173 IS - 1-2 N2 - This paper describes the optimisation of headspace solid-phase microextraction (HS-SPME) conditions for the analysis of volatile compounds in oak chips used to accelerate wine aging as an alternative to traditional aging in oak barrels. The direct extraction of ground wood samples and the extraction of sample aqueous slurries using a divinylbenzene-carboxen-polydimethylsiloxane (DVB-CAR-PDMS) fibre were studied and compared. Optimal conditions for direct extraction were 110 degrees C and 60 min, whereas for aqueous slurries they were obtained by adding 2mL of a 7.1 molL(-1) sodium chloride solution, at 70 degrees C and for 60 min. The two optimised HS-SPME approaches were compared in terms of repeatability and extraction efficiency; water addition to the sample prior to HS-SPME was selected because it yielded better repeatability (6.6% versus 8.5% relative standard deviation) and efficiency (around 1.4-4.8 times higher analyte amount extracted for most of the compounds). Finally, the method was applied in the analysis of oak chip samples from American and French oak with different degrees of toasting. Principal component analysis (PCA) of the results showed that the first principal component was correlated with the toasting degree whereas the second, which was strongly influenced by whisky lactones and eugenol, allowed us to differentiate between American and French oak chips. SN - 0021-9673 UR - https://www.unboundmedicine.com/medline/citation/17964587/Analysis_of_French_and_American_oak_chips_with_different_toasting_degrees_by_headspace_solid_phase_microextraction_gas_chromatography_mass_spectrometry_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0021-9673(07)01718-9 DB - PRIME DP - Unbound Medicine ER -
Grapherence [↓2]

Related Citations

More