Volatile composition analysis by solid-phase microextraction applied to oak wood used in cooperage (Quercus pyrenaica and Quercus petraea): effect of botanical species and toasting process

Abstract

The purpose of this study was to investigate the sorption of selected volatile substances from oak wood-chip samples (Quercus pyrenaica Willd. and Quercus petraea L.) subjected to different toasting levels, namely, without toasting, with medium toasting, and with strong toasting, through the use of solid-phase microextraction (SPME). The main volatile compounds identified as a function of the toasting level and botanical species were furfural, hexanal, α-pinene, d-limonene, decanal, vitispirane, ethyl hexanoate, cis-3-methyl-γ-octalactone (“oak lactone” or “whisky lactone”), α-terpineol, p-xylene, and nonanal. Considering the data obtained from the toasted woods (medium and strong intensity) in comparison with those of nontoasted woods, it can be pointed out that the average peak area and the number of compounds identified in the gas chromatogram decreased during the toasting process. In general, regarding the compounds analyzed, quantitative differences were found between the two oak wood species under study. High values of volatile compounds were found in Quercus pyrenaica oak wood chips. In addition, for the number of compounds identified in oak wood extracts and directly extracted from solid oak wood chips by SPME, it is concluded that the best extraction process for volatile compounds from oak wood is the use of oak wood-chip liquid extracts.