Comparative profiling analysis of woody flavouring from vine-shoots and oak chips

BACKGROUND Woody liquid flavourings extracted from different varieties of vine shoots and oak chips have been characterized by gas chromatography–mass spectrometry to compare the profile of compounds as potential contributors to the organoleptical properties of wine and spirits aged in oak barrels....

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Bibliographic Details
Published in:Journal of the science of food and agriculture 2014-02, Vol.94 (3), p.504-514
Main Authors: Delgado de la Torre, M Pilar, Priego-Capote, Feliciano, Luque de Castro, M Dolores
Format: Article
Language:English
Subjects:
Chromatography
Comparative analysis
Ethanol
Food science
Fruit
Furans - analysis
Gas Chromatography-Mass Spectrometry
Humans
Mass spectrometry
oak barrels
oak chips
Phenols - analysis
Plant Extracts - chemistry
Plant Shoots
Quercus
superheated liquid extraction
Taste
vine shoots
Vitaceae
Vitis - chemistry
Wine - analysis
wine ageing
Wines
Wood
woody flavouring
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Summary:BACKGROUND Woody liquid flavourings extracted from different varieties of vine shoots and oak chips have been characterized by gas chromatography–mass spectrometry to compare the profile of compounds as potential contributors to the organoleptical properties of wine and spirits aged in oak barrels. Oak chips are frequently added to barrels to accelerate the ageing process, while vine shoots are produced in high amounts in wine‐producing countries. RESULTS The extracts were isolated by superheated liquid extraction (SHLE) after optimization of extraction variables. The SHLE protocol was performed using ethanol–water mixtures (pH 3) at 220 °C for 60 min. Compounds were identified using NIST databases, and the resulting profile was used as a dataset for qualitative and semi‐quantitative comparison between extracts obtained from different varieties of vine shoots and oak chips. CONCLUSION Statistical analysis enabled demonstration of the similarity among extracts from vine shoots and oak wood, providing the first study on this subject. The special role of phenols and furanic derivatives has been described. This study is the first stage for characterization of vine shoots as a by‐product with potential for use in the oenological field. © 2013 Society of Chemical Industry
ISSN:0022-5142
1097-0010
DOI:10.1002/jsfa.6279