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首页> 外文期刊>Food research international >A HS-SPME-GC-MS analysis of IR heated wood: Impact of the water content on the depth profile of oak wood aromas extractability
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A HS-SPME-GC-MS analysis of IR heated wood: Impact of the water content on the depth profile of oak wood aromas extractability

机译：HS-SPME-GC-MS对红外加热木材的分析：水分含量对橡木香气深度提取的影响

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摘要

Controlled and reproducible IR heat treatments were applied to oak wood surfaces in order to establish a depth-profiled picture of the extractability of volatile compounds, with particular emphasis on the impact of the initial water content. Headspace-solid phase microextraction-gas chromatography coupled to mass spectrometry (HS-SPME-GC-MS) has been used to compare the concentrations of six aroma compounds (vanillin, furfural, eugenol; guaiacol and as- and trans-whisky lactones) in hydroalcoholic extracts of series of slices representative of the first 8 mm of the wood facing the IR source. Results have shown that although water is supposed to have a delaying effect with respect to the thermal degradation of wood macromolecules, it can favor heat transfers and thus promote higher-than-expected transient local temperatures in a soaked wood. Yet, distinct behaviors could be observed between thermally-generated compounds (vanillin and guaiacol), where adsorbed water seemed to prevent the thermal degradation of the parent macromolecule, and thermally-degraded compounds such as eugenol where the presence of water would balance the compound degradation through a more efficient extraction process of this biogenesis molecule. Furfural exhibited a more complex behavior since its production as a result of hemicellulose degradation was thermally-favored in the presence of adsorbed water. Finally, whatever the applied heat flux and regardless of the initial water content, temperatures experienced by the wood deeper than 4 mm, were lower than 160℃, which meant that beyond that depth, the initial wood composition was unaffected.
机译：将受控和可重复的IR热处理应用于橡木表面，以建立挥发性化合物可萃取性的深度剖析图，并特别强调初始含水量的影响。顶空-固相微萃取-气相色谱-质谱联用（HS-SPME-GC-MS）已用于比较六种香气化合物（香兰素，糠醛，丁子香酚，愈创木酚以及正和反威士忌内酯）的浓度。一系列切片的水醇提取物，代表面对红外源的木材的前8毫米。结果表明，尽管人们认为水对木材大分子的热降解具有延迟作用，但它可以促进热传递，从而促进浸泡过的木材中高于预期的瞬时局部温度。然而，在热生成化合物（香兰素和愈创木酚）之间可以观察到不同的行为，其中吸附的水似乎阻止了母体大分子的热降解，而热降解的化合物（例如丁子香酚）中水的存在可以平衡化合物的降解通过更有效地提取这种生物发生分子的过程。糠醛表现出更复杂的行为，因为在吸附水的存在下，由于半纤维素降解而产生的糠醛具有热效应。最后，无论施加何种热通量，无论初始含水量如何，深度大于4 mm的木材所经历的温度均低于160℃，这意味着在该深度以上，初始木材组成不会受到影响。

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  • 来源
    《Food research international》 |2013年第1期|277-284|共8页
  • 作者

    Charlie J. Duval; Karine Gourrat; Patrick Perre; Andrei Prida; Regis D. Gougeon;

  • 作者单位

    Equipe Procedes Alimentaires et Physico-Chimie, UMR A 02.102 PAM AgroSup Dijon/Universite de Bourgogne, Institut Untversitaire de la Vigne et du Vin, Jules Guyot, Rue Claude Ladrey, BP 27877,21078 Dijon Cedex, France;

    UMR FLAV1C, Plate-Forme Lipides-Aromes, INRA 17 rue de Sully, BP 86150,21065 Dijon, France;

    Ecole Centrale Paris, Laboratoire LGPM, Grande Voie des Vignes, 92295 Chatenay-Malabry, France;

    Tonnellerie Seguin Moreau, Z.I. Merpins, B.P. 94, 16103 Cognac, France;

    Equipe Procedes Alimentaires et Physico-Chimie, UMR A 02.102 PAM AgroSup Dijon/Universite de Bourgogne, Institut Untversitaire de la Vigne et du Vin, Jules Guyot, Rue Claude Ladrey, BP 27877,21078 Dijon Cedex, France;

  • 收录信息 美国《科学引文索引》(SCI);美国《工程索引》(EI);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    Oak wood; HS-SPME; GC-MS; Infrared heat source; Volatile compounds;

    机译：橡木;HS-SPME;气相色谱-质谱红外热源;挥发性化合物;

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