Abstract
During barrel aging, spirits undergo organoleptic changes caused by the release of aroma and taste compounds. Recently, studies have revealed the bitter properties of oak wood lignans, such as (±)-lyoniresinol, and their contribution to wine taste. To evaluate the impact of lignans in spirits, a targeted screening of 11 compounds was set up and served to validate their presence in this matrix, implying their release by oak wood during aging. After development and validation of a quantification method, the most abundant and the bitterest lignan, (±)-lyoniresinol, was assayed by liquid chromatography–high resolution mass spectrometry (LC-HRMS) in spirits. Its gustatory detection threshold was established at 2.6 mg/L in spirits. A large number of samples quantified were above this detection threshold, which suggests its effect of increased bitterness in spirit taste. Significant variations were observed in commercial spirits, with concentrations ranging from 0.2 to 11.8 mg/L, which could be related to differences in barrel aging processes. In “eaux-de-vie” of cognac, concentrations of (±)-lyoniresinol were observed in the range from 1.6 mg/L to 12 mg/L. Lower concentrations were measured for older vintages.
Highlights
Spirits are alcoholic beverages, traditionally consumed for human enjoyment
Previous studies have focused on the diversity and gustatory importance of lignans present in oak wood [33]
This study focused on the use of analytical and sensory techniques to highlight the presence of lignans in spirits and the importance of lyoniresinol
Summary
Their sensory quality is strongly influenced by their different production stages [1]. With the development of sensitive and resolutive analytical techniques, such as GC-olfactometry and GC-MS, hundreds of volatile components have been identified in spirits over the last few decades [3,4,5,6,7]. These compounds are mainly esters, alcohols, aldehydes, and volatile acids coming from grapes or formed during fermentation
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