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首页> 外文期刊>Journal of mass spectrometry: JMS >Nontargeted GC-MS approach for volatile profile of toasting in cherry, chestnut, false acacia, and ash wood
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Nontargeted GC-MS approach for volatile profile of toasting in cherry, chestnut, false acacia, and ash wood

机译：非目标GC-MS方法可在樱桃，栗子，假相思和白蜡木中烘烤时具有挥发性

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摘要

By using a nontargeted GC-MS approach, 153 individual volatile compounds were found in extracts from untoasted, light toasted and medium-toasted cherry, chestnut, false acacia, as well as European and American ash wood, used in cooperage for aging wines, spirits and other beverages. In all wood types, the toasting provoked a progressive increase in carbohydrate derivatives, lactones and lignin constituents, along with a variety of other components, thus increasing the quantitative differences among species with the toasting intensity. The qualitative differences in the volatile profiles allow for identifying woods from cherry (being p-anisylalcohol, p-anisylaldehyde, p-anisylacetone, methyl benzoate and benzyl salicylate detected only in this wood), chestnut (cis and trans whisky lactone) and false acacia (resorcinol, 3,4-dimethoxyphenol, 2,4-dihydroxy benzaldehyde, 2,4-dihydroxyacetophenone, 2,4-dihydroxypropiophenone and 2,4-dihydroxy-3-methoxyacetophenone), but not those from ash, because of the fact that all compounds present in this wood are detected in at least one other. However, the quantitative differences can be clearly used to identify toasted ash wood, with tyrosol being most prominent, but 2-furanmethanol, 3- and 4-ethylcyclotene, α-methylcrotonolactone, solerone, catechol, 3-methylcatechol and 3-hydroxybenzal dehyde as well. Regarding oak wood, its qualitative volatile profile could be enough to distinguish it from cherry and acacia woods, and the quantitative differences from chestnut (vanillyl ethyl ether, isoacetovanillone, butirovanillone, 1-(5-methyl- 2-furyl)-2-propanone and 4-hydroxy-5,6-dihydro-(2H)-pyran-2-one) and ash toasted woods.
机译：通过使用非目标GC-MS方法，从未烘烤，轻度烘烤和中度烘烤的樱桃，栗子，假阿拉伯树胶以及欧洲和美国的白蜡木中提取了153种挥发性化合物，用于陈酿葡萄酒，烈酒和其他饮料。在所有木材类型中，烘烤都会导致碳水化合物衍生物，内酯和木质素成分以及多种其他成分的逐渐增加，从而随着烘烤强度增加物种之间的数量差异。挥发性成分的定性差异可用于鉴别樱桃木（仅在该木材中检测到的对苯甲酚，对苯甲醛，对苯甲酰胺，苯甲酸甲酯和水杨酸苄酯），栗子（顺式和反式威士忌内酯）和假洋槐。 （间苯二酚，3,4-二甲氧基苯酚，2,4-二羟基苯甲醛，2,4-二羟基苯乙酮，2,4-二羟基苯乙酮和2,4-二羟基-3-甲氧基苯乙酮），但不是灰烬中的那些，因为这种木材中存在的所有化合物都至少可以彼此检测到。然而，数量上的差异可以清楚地用于鉴定烤灰木，其中酪醇最为显着，但2-呋喃甲醇，3-和4-乙基环烯，α-甲基巴豆内酯，甲酮，邻苯二酚，3-甲基邻苯二酚和3-羟基苯甲醛为好。关于橡木，其定性挥发性特征足以将其与樱桃木和相思木区分开，并且与板栗（香草基乙基醚，异乙酰香草醛，丁香草醛，1-（5-甲基-2-呋喃基）-2-丙酮）存在定量差异。和4-羟基-5,6-二氢-（（2H）-吡喃-2-酮）和灰烤木。

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