Results 141 to 150 of about 1,245 (176)
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Sorption Behavior of Volatile Phenols at the Oak Wood/Wine Interface in a Model System
Journal of Agricultural and Food Chemistry, 2006The sorption in a model system of aroma compounds of enological interest (mixture of the eight derivatives from guaiacol, 4-ethylphenol, and whiskylactone) onto wood was investigated to assess the influence of wood on the concentration of these volatiles during the aging of wine.
Barrera-García, V. Daniela +3 more
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Volatile Composition of Toasted Oak Chips and Staves and of Red Wine Aged with Them
American Journal of Enology and Viticulture, 2010The evolution of the wood-released aromatic composition of a Spanish wine artificially aged with chips and staves of Spanish oak (Quercus pyrenaica), French oak (Quercus petraea), and American oak (Quercus alba) was studied by GC-MS. The volatile composition of the oak wood was also studied. The wines aged with Spanish Q.
Fernández De Simón, María Brígida +4 more
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Journal of Agricultural and Food Chemistry, 2006
Sixteen commercially available oak chips, differing in origin (French or American) and toasting level, were extracted by an accelerated solvent extraction method and characterized by their volatile composition. About 80 compounds were identified and quantified, a great part of them from the thermodegradation of lignin and cellulose.
Fabio Chinnici, Claudio Riponi
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Sixteen commercially available oak chips, differing in origin (French or American) and toasting level, were extracted by an accelerated solvent extraction method and characterized by their volatile composition. About 80 compounds were identified and quantified, a great part of them from the thermodegradation of lignin and cellulose.
Fabio Chinnici, Claudio Riponi
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Volatile Principle from Oak Leaves: Role in Sex Life of the Polyphemus Moth
Science, 1967An emanation from oak leaves is necessary for the mating of polyphemus moths under laboratory conditions. This requirement can be satisfied by placing the moths in the presence of oak leaves or aqueous or alcoholic extracts prepared from oak leaves. The active principle is a volatile, heat-stable, polar material which has been partially purified.
L M, Riddiford, C M, Williams
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Stir bar sorptive extraction for the determination of volatile compounds in oak-aged wines
Journal of Chromatography A, 2005Stir bar sorptive extraction (SBSE) followed by a thermal desorption-gas chromatography-mass spectrometry analysis has been optimized for the determination of 13 of the most important oak volatiles in wine samples, all in a single run. The stir bar sorptive extraction method was optimized in terms of temperature, time, pH and NaCl addition, and the ...
J, Marín +4 more
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International Journal of Food Science & Technology, 2009
SummaryA miniaturised pressurised liquid technique has been applied to the extraction of volatile compounds present in oak wood samples used in making wine. The solvent extraction performed at high pressure and temperature has allowed the detection of a large number of compounds some of which present sensory and antioxidant properties.
Alañón, María Elena +4 more
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SummaryA miniaturised pressurised liquid technique has been applied to the extraction of volatile compounds present in oak wood samples used in making wine. The solvent extraction performed at high pressure and temperature has allowed the detection of a large number of compounds some of which present sensory and antioxidant properties.
Alañón, María Elena +4 more
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Synergistic Effects of Oak Volatiles with Ethanol in the Capture of Saprophagous Wood Borers2
Journal of Entomological Science, 1991We tested the response of wood and phloem boring Coleoptera to traps baited with ethanol alone, and to ethanol baits augmented with oak logs. The logs provided a source of natural oak volatiles, and we hypothesized that these volatiles would increase attraction of borers to ethanol.
Daniel A Potter, Potter Daniel A
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Volatile Compounds in Spanish, French, and American Oak Woods after Natural Seasoning and Toasting
Journal of Agricultural and Food Chemistry, 2003The volatile composition (volatile phenols, phenolic aldehydes, furanic compounds, lactones, phenyl ketones, and other related compounds) of Spanish oak heartwood of Quercus robur, Quercus petraea,Quercus pyrenaica, and Quercus faginea was studied by gas chromatography/mass spectrometry, in relation to the processing in barrels cooperage and in ...
Cadahía, Estrella +2 more
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Journal of Agricultural and Food Chemistry, 2009
Extracts of wood from acacia, European ash, American ash, chestnut, cherry, and three oak species (Quercus pyrenaica, Quercus alba and Quercus petraea) before and after toasting in cooperage were studied by GC-MS. 110 compounds were detected, and 97 of them were identified.
Fernández De Simón, María Brígida +4 more
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Extracts of wood from acacia, European ash, American ash, chestnut, cherry, and three oak species (Quercus pyrenaica, Quercus alba and Quercus petraea) before and after toasting in cooperage were studied by GC-MS. 110 compounds were detected, and 97 of them were identified.
Fernández De Simón, María Brígida +4 more
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Engineering Design of Oak Ridge Fluoride Volatility Pilot Plant
Industrial & Engineering Chemistry, 1958The new facility will demonstrate U recovery from spent Zr-enriched U fuels by volatilization of UF/sub 6/ and absorption on NaF. (auth)
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