Low Molecular Weight Organic Compounds of Chestnut Wood (Castanea sativa L.) and Corresponding Aged Brandies

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• 作者：Sara Canas ; M. Concei&ccedil ; ã ; o Leandro ; M. Isabel Spranger ; and A. Pedro Belchior
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：1999
• 出版时间：December 1999
• 年：1999
• 卷：47
• 期：12
• 页码：5023 - 5030
• 全文大小：97K
• 年卷期：v.47,no.12(December 1999)
• ISSN：1520-5118

文摘

Oak and chestnut species have been largely used for the aging of brandies, but nowadays chestnutis rarely used. There have been no previous studies regarding the cooperage utilization of chestnutwood. This study provides, for the first time, specific information about the characterization of thenorthern Portuguese Castanea sativa wood and examines the influence of this wood and its heattreatment on the chemical composition of two-year-aged brandies, by the quantitative determination(HPLC) of low molecular weight phenolic compounds. The predominance of gallic acid among theanalyzed extractable compounds both in chestnut wood and in the corresponding aged brandieswas remarkable. The heat treatment has a very significant influence on the majority of extractablecompounds analyzed. Thus, it could be responsible for the related sensorial properties of agedbrandies and greatly affect their general balance.Keywords: Chestnut wood; toasting; brandies; aging; HPLC; phenolic compounds; furanicderivatives