Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Related Experiment Videos

Identifying new volatile compounds in toasted oak.

I Cutzach1, P Chatonnet, R Henry

  • 1Groupement Interproducteurs Collioure-Banyuls, GICB, Banyuls/MER, Comité Interprofessionnel des Vins Doux Naturels, CIVDN, F-66300 Tresserre at the Bordeaux Faculty of Enology, Seguin-Moreau SA. Isabelle.Cutzach@oenologie.u-bordeaux2.fr

Journal of Agricultural and Food Chemistry
|November 24, 1999
PubMed
Summary

Researchers identified three new aroma compounds in toasted oak used for wine barrels. These compounds, including hydroxymaltol, may form from sugar pyrolysis or Maillard reactions during the toasting process.

Related Concept Videos

You might also read

Related Articles

Articles linked to this work by shared authors, journal, and citation graph.

Sort by
Same author

Cellular stemness identifies high-risk ductal carcinoma <i>in situ</i> and offers a therapeutic interception opportunity.

bioRxiv : the preprint server for biology·2026
Same author

Plants release, pathogens decease: Plants with documented antimicrobial activity are associated with Campylobacter and faecal indicator attenuation in stormwater biofilters.

The Science of the total environment·2023
Same author

Coronal STIR MRI sequences in unexplained limping in children under 6 years old: A single-center retrospective study of 130 cases.

Archives de pediatrie : organe officiel de la Societe francaise de pediatrie·2022
Same author

Plants against pathogens: Effect of significant antimicrobial-producing plants on faecal microbe inactivation throughout the soil profile of stormwater biofilters.

Water research·2022
Same author

Sustainable micropollutant bioremediation via stormwater biofiltration system.

Water research·2022
Same author

Relationship between sugarcane culm and leaf biomass composition and saccharification efficiency.

Biotechnology for biofuels·2019

Area of Science:

  • Food Chemistry
  • Organic Chemistry
  • Wood Science

Background:

  • Toasting oak for wine barrels creates numerous volatile compounds.
  • Understanding these compounds is crucial for wine aging and flavor development.

Purpose of the Study:

  • Identify novel volatile, odorous compounds in toasted oak.
  • Investigate the formation pathways of these aroma compounds.

Main Methods:

  • High-performance gas chromatography with olfactory detection.
  • Gas chromatography-mass spectrometry and infrared spectrometry.
  • Nuclear Magnetic Resonance (RMN) analysis.

Main Results:

  • Three new volatile odorous compounds were identified: hydroxymaltol, 2,5-furanedicarbaldehyde, and furylhydroxymethyl ketone.

Related Experiment Videos

  • These compounds were detected in toasted oak extracts.
  • Acetylformoine was found in heated sugar/amino acid mixtures but not in toasted oak.

    • Conclusions:

    • Hydroxymaltol, 2,5-furanedicarbaldehyde, and furylhydroxymethyl ketone are key aroma contributors in toasted oak.
    • Their formation likely involves direct sugar pyrolysis or Maillard reactions.
    • The absence of acetylformoine in oak suggests specific reaction conditions during toasting.