ArticleFoods (Basel, Switzerland)2020
Characterization of the Aromatic and Phenolic Profile of Five Different Wood Chips Used for Ageing Spirits and Wines.
Article in Foods (Basel, Switzerland), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 13 papers.
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13 citing papers in PubMed.
- The Effect of Wood Chips with Various Degrees of Toasting on the Quality and Sensory Parameters of Fruit Distillates.Molecules (Basel, Switzerland) · 2026Article
- The Influence of Wood-Derived Compounds on the Quality of Alcoholic Beverages.Molecules (Basel, Switzerland) · 2026Review
- Chemical Characterization and Sensory Evaluation of Scottish Malt Spirit Aged in Sherry CasksMolecules (Basel, Switzerland) · 2025Article
- The Influence of Active Compounds of Chips Made from Different Wood Species on the Antioxidant, Oenological and Sensory Properties of Apple Wines.Molecules (Basel, Switzerland) · 2024Article
- Analytical and Chemometric Characterization of Sweet Pedro Ximénez Sherry Wine during Its Aging in aFoods (Basel, Switzerland) · 2023Article
- The Impact of Compounds Extracted from Wood on the Quality of Alcoholic Beverages.Molecules (Basel, Switzerland) · 2023Review
- Influence of the use of sulfur dioxide, the distillation method, the oak wood type and the aging time on the production of brandies.Current research in food science · 2023Article
- Analytical, Chemometric and Sensorial Characterization of Oloroso and Palo Cortado Sherries during Their Ageing in theFoods (Basel, Switzerland) · 2022Article
- A Study on the Influence of the Use of Sulphur Dioxide, the Distillation System and the Aging Conditions on the Final Sensory Characteristics of Brandy.Foods (Basel, Switzerland) · 2022Article
- Analytical and Chemometric Characterization of Fino and Amontillado Sherries during Aging inMolecules (Basel, Switzerland) · 2022Article
- Novel Analysis on Aroma Compounds of Wine, Vinegar and Derived Products.Foods (Basel, Switzerland) · 2021Article
- Aroma of Sherry Products: A Review.Foods (Basel, Switzerland) · 2021Review
- Comparative Evaluation of Brandy de Jerez Aged in American Oak Barrels with Different Times of Use.Foods (Basel, Switzerland) · 2021Article
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4 authors.
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Abstract
Wooden barrels and wood chips are usually used in the ageing of spirits and wines to improve their sensorial profile. Oak wood is the most popular material used in cooperage, but there are other interesting woods, such as cherry or chestnut, that could be considered for this purpose. In this study, a novel method for the determination of the aromatic profile of wood powder by Direct Thermal Desorption-Gas Chromatography-Mass Spectrometry (DTD-GC-MS) was optimized by experimental design. The volatile composition of five different types of wood chips was determined by direct analysis of wood powder by DTD-GC-MS method developed. Thirty-one compounds from wood were identified through this analysis, allowing the differentiation between woods. The aromatic and phenolic compound profile of the 50% hydroalcoholic extract of each type of wood studied was analyzed by Stir-bar Sorptive Extraction-Gas Chromatography-Mass Spectrometry (SBSE-GC-MS) and Ultra-High-Performance Liquid Chromatography (UHPLC) to determine which wood compounds are transferred to spirits and wine after ageing. Different phenolic profiles were found by UHPLC in each wood extract, allowing their differentiation. However, results obtained by SBSE-GC-MS did not allow distinguishing between wood extracts. The analysis of wood in solid state, without any type of previous treatment except grinding, by DTD-GC-MS does not imply any loss of information of the aromatic compounds present in wood as other techniques. This is a potential method to identify aromas in wood that, in addition, allows different types of wood to be differentiated.
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