Results 131 to 140 of about 1,245 (176)
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Identifying New Volatile Compounds in Toasted Oak
Journal of Agricultural and Food Chemistry, 1999Toasting wood to be used in barrels for aging wine produces a great number of volatile and odiferous compounds. Three new volatile odorous compounds in toasted oak were identified. Analysis by high-performance gas chromatography of toasted oak extracts, combined with olfactory detection, enabled various chromatographic peaks with these specific aromas ...
Cutzach, Isabelle +3 more
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Characterization of Volatile Constituents in Commercial Oak Wood Chips
Journal of Agricultural and Food Chemistry, 2010The volatile composition of the different oak wood pieces (chips of Quercus spp.) that can be found on the market to be used as alternatives to barrels for aging wines, as well as of chips of Quercus pyrenaica which are being introduced, was studied, evaluating the contents of volatile phenols, lactones, furanic compounds, pyranones, phenolic aldehydes,
Fernández De Simón, María Brígida +2 more
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Volatiles released from oak, a host tree for the bark beetle Scolytus intricatus
Biochemical Systematics and Ecology, 2000Volatile compounds emitted in different phases of oak (Quercus robur) development (bark, unopened buds, young developing leaves, and blossoms) were analyzed with the aim of finding possible host-plant attractants for the European oak bark beetle, Scolytus intricatus.
Valterová I, Jan Vrkoč
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Volatile components of california live oak, quercus agrifolia
Phytochemistry, 1983Abstract The essential oil isolated from Quercus agrifolia leaves (ca 0.02% wt) was investigated using GC, GC/MS and IR. The most abundant components were E-hex-2-enal, Z-hex-3-en-1-ol, Z-hex-3-en-1-yl acetate and nonanal, respectively, which together comprise 51% of the oil.
Herman A. Palma-Fleming +1 more
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Study of the volatile composition of an aqueous oak smoke preparation
Food Chemistry, 2002An aqueous smoke flavouring from oak (Quercus sp.) sawdust was obtained on the laboratory scale. Its qualitative and quantitative composition was studied by gas chromatography after previous extraction. A high number of compounds (215) was detected.
Marı́a D Guillén, Marı́a J Manzanos
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International Journal of Food Science and Technology, 2004
Abstract Changes in the concentration of furfuryl compounds, guaiacol and 4-methylguaiacol, cis- and trans-oak lactone, and vanillin were studied during the maturation of wines in oak barrels of different origins (French oak and American oak).
Encarna Gómez-Plaza +3 more
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Abstract Changes in the concentration of furfuryl compounds, guaiacol and 4-methylguaiacol, cis- and trans-oak lactone, and vanillin were studied during the maturation of wines in oak barrels of different origins (French oak and American oak).
Encarna Gómez-Plaza +3 more
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Influence of Wine Turbidity on the Accumulation of Volatile Compounds from the Oak Barrel
Journal of Agricultural and Food Chemistry, 2007In this work the influence of the turbidity of a red wine aged in oak barrels on the accumulation of volatile compounds has been studied. From the results obtained, it may be concluded that the wine turbidity had an effect on the concentration of many of the oak volatile compounds, especially furanic and phenolic compounds.
Nerea Jiménez, Moreno +2 more
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Identification of Volatile Compounds with a “Toasty” Aroma in Heated Oak Used in Barrelmaking
Journal of Agricultural and Food Chemistry, 1997Toasting wood to be used in barrels for aging wine and brandy produces a great number of volatile and odiferous compounds. Some of these have a "toasty caramel" aroma. Analysis by high-performance gas chromatography of toasted oak extracts, combined with olfactory detection, enabled various Chromatographic peaks with these specific aromas to be ...
Cutzach, Isabelle +3 more
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Volatile Compounds of Red Wines Macerated with Spanish, American, and French Oak Chips
Journal of Agricultural and Food Chemistry, 2009The volatile composition of a red wine aged for 2 months with three different Spanish oak chips (Quercus pyrenaica and Quercus petraea) from different regions of Castilla y León was compared with that of wines aged with American and French chips.
Rodríguez-Bencomo, Juan José +3 more
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Investigation of volatile compounds in a "Green oak" in Croatia
1997The composition of leaf volatiles of the "Green oak", a supposed hybrid between Quercus cerris and Q. ilex, was investigated with gas chromatography and chromatography/mass spectrometry. The volatile fraction obtained by steam distillation of leaves amounted to 0.05 % fresh weight.
Borzan, Želimir +2 more
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