Chemical Characterization of Oak Heartwood from Spanish Forests of Quercus pyrenaica (Wild.). Ellagitannins, Low Molecular Weight Phenolic, and Volatile Compounds

详细信息    查看全文

• 作者：Brí ; gida Ferná ; ndez de Simó ; n ; Miriam Sanz ; Estrella Cadahí ; a ; Pilar Poveda ; Miguel Broto
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2006
• 出版时间：October 18, 2006
• 年：2006
• 卷：54
• 期：21
• 页码：8314 - 8321
• 全文大小：85K
• 年卷期：v.54,no.21(October 18, 2006)
• ISSN：1520-5118

文摘

The need for new sources of quality wood supply for cooperage has led to looking into the possibilityof utilizing Quercus pyrenaica Wild. oak, a species native to the Iberian peninsula, as an alternativeto other European (Quercus robur and Qurecus petraea) and American (Quercus alba) oaks. Thelow molecular weight phenolic composition, ellagitannins, and volatile compounds (including a widerange of compound families such as volatile phenols, furanic compounds, lactones, phenyl ketones,other lignin-derived compounds, and volatile compounds related to off-flavors) of green heartwoodfrom Spanish forest regions were studied by HPLC and GC, in order to know its enologicalcharacteristics. The chemical composition of Q. pyrenaica is similar to that of other species commonlyused in cooperage to make barrels, showing only quantitative differences that were more significantwith respect to American than to French species. The four provenance regions studied showed similarchemical composition, with high variability among individuals, often higher than the variability amongregions of provenance, but in line with that described in other European and American oak woods.Therefore, this species must be considered to be suitable for aging wine.