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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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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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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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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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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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Food Chemistry, 2010
The aim of this work was to study the effect of different parameters on the accumulation of volatile oak compounds and ethylphenols in red barrel-aged wines. For this, 510 wines, from four different geographic zones and aged for various times in different oak barrel types were analysed.
T. Garde-Cerdán +5 more
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The aim of this work was to study the effect of different parameters on the accumulation of volatile oak compounds and ethylphenols in red barrel-aged wines. For this, 510 wines, from four different geographic zones and aged for various times in different oak barrel types were analysed.
T. Garde-Cerdán +5 more
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Transfer of volatile phenols at oak wood/wine interface in a model system
2006Abstract In order to assess the influence of wood on the concentration of aroma compounds during ageing of wine, the transfer of volatile phenols including 4-ethylphenol, eugenol and a homologous series of guaiacols from wine to oak wood were studied in a model system at 10°C. At equilibrium most of the volatile phenols adsorbed in the wood.
Daniela Barrera-García +4 more
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Use of Oak Wood to Enrich Wine with Volatile Compounds
2015Pedro M. Pérez-Juan +1 more
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Effect of oak matrix (barrel and toasted chips) on the volatiles in Goji (LyciumChinese) wine
Journal of the Institute of Brewing, 2018Yao Jin, Chongde Wu, Rongqing Zhou
exaly