ArticleFoods (Basel, Switzerland)2026
Early-Stage Electrochemical Kinetics of Agave Distillates: Impact of Barrel Toasting on Polyphenol Extraction Dynamics.
Article in Foods (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
The maturation of distilled spirits in wooden barrels is a critical process that defines the sensory profile and quality of the final product, primarily through the release of polyphenols and flavonoids. In this study, the early extraction kinetics of these compounds in agave distillates were investigated using laboratory-scale barrels (5 L) with three toasting levels: light (185 °C/60 s), medium (210 °C/90 s), and intense (235 °C/120 s). The barrels were characterized by FTIR and Raman spectroscopy (SEM), as well as Scanning Electron Microscopy to correlate the chemical structure of the wood with the release of phenolic compounds. For this purpose, the Electrochemical Color Index (ECI), representative of polyphenols and flavonoids, was monitored daily for over 60 days. Results showed no statistically significant differences (
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