Targeted volatile composition of oak wood samples taken during toasting at a commercial cooperage

Abstract

Wood samples collected from multiple barrels during the toasting process at a commercial cooperage were analyzed for their content of several volatile compounds related to the aroma of toasted oak wood. Changes in the content of these compounds during the toasting process are presented for two different toasting protocols. Multifactor analysis (MFA) and partial least squares (PLS) regression were done to relate the volatile composition of the wood samples to the stage of the toasting process. These findings may provide objective guidance to coopers for the development of toasting protocols.