DETECTION OF VOLATILE COMPOUNDS FROM ROMANIAN OAK TOASTED WOOD BY GC/MS ANALYSIS

Mihail Manolache University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Faculty of Horticulture, 3-5 Calea Mănăștur Street, 400372 Cluj-Napoca, Romania
Tiberia Ioana Pop University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Faculty of Agriculture, 3-5 Calea Mănăștur Street, 400372 Cluj-Napoca, Romania
Anca Cristina Babes University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Faculty of Horticulture, 3-5 Calea Mănăștur Street, 400372 Cluj-Napoca, Romania
Iulia-Alexandra Farcas University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Faculty of Horticulture, 3-5 Calea Mănăștur Street, 400372 Cluj-Napoca, Romania
Anamaria Călugăr University of Agricultural Science and Veterinary Medicine Cluj Napoca
Emese Gal Babeş-Bolyai University, Faculty of Chemistry and Chemical Engineering, 11 Arany Janos Street, 400028 Cluj-Napoca, Romania

DOI: https://doi.org/10.15835/agrisp.v105i1-2.12931

Keywords: GC/MS, oak wood, volatile compounds, toast level.

Abstract

The toasting process changes the extractable substances in the oak wood of barrels used for wine aging. The GC/MS analysis led to the detection of 13 volatile compounds. The major wood volatile compounds detected in wood samples were furanic aldehydes, furfural and 5-methylfurfural, the two isomers of β-methyl-γ-octalactone, cis and trans (commonly known as oak lactones or whiskey lactones), vanillin and syringaldehyde. The percentage areas of oak volatile compounds detected were different depending on contact time and type of toast.

Author Biographies

Mihail Manolache, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Faculty of Horticulture, 3-5 Calea Mănăștur Street, 400372 Cluj-Napoca, Romania

Viticulture and Oenology Department

Tiberia Ioana Pop, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Faculty of Agriculture, 3-5 Calea Mănăștur Street, 400372 Cluj-Napoca, Romania

Agrochemistry Department

Anca Cristina Babes, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Faculty of Horticulture, 3-5 Calea Mănăștur Street, 400372 Cluj-Napoca, Romania

Viticulture and Oenology Department

Iulia-Alexandra Farcas, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Faculty of Horticulture, 3-5 Calea Mănăștur Street, 400372 Cluj-Napoca, Romania

Viticulture and Oenology Department

Anamaria Călugăr, University of Agricultural Science and Veterinary Medicine Cluj Napoca

USAMV Cluj Napoca, Faculty of Horticulture, Viticulture and Oenology Department

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Published

2018-06-21

Issue

Vol. 105 No. 1-2 (2018): AGRICULTURA

Section

Research articles

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