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New Approach for Differentiating Sessile and Pedunculate Oak: Development of a LC-HRMS Method To Quantitate Triterpenoids in Wood
Language
EN
Article de revue
This item was published in
Journal of Agricultural and Food Chemistry. 2016-01-12, vol. 64, n° 3, p. 618-626
English Abstract
Oak aging is a crucial step in winemaking during which the organoleptic properties of wine are modified. Various parameters affect the chemical composition of oak wood including botanical origin, which has been previously ...Read more >
Oak aging is a crucial step in winemaking during which the organoleptic properties of wine are modified. Various parameters affect the chemical composition of oak wood including botanical origin, which has been previously shown to be a determinant factor. This study focused on the development of a LC-HRMS method to assay four recently discovered taste-active triterpenes (three sweet and one bitter). The method was applied to evaluate the effect of oak species (Quercus petraea and Quercus robur) on the concentration of these molecules in wood. The results showed that sessile oak was richer in sweet triterpenes and poorer in the bitter one than pedunculate oak, with high interindividual variations within species. Furthermore, a triterpenoid index was calculated to reveal the triterpenoid composition of oak wood. This index appears to be a promising tool for the unambiguous discrimination of oak species and could offer new insights into oak wood selection by coopers and the monitoring of oak aging by winemakers.Read less <
English Keywords
wine aging
sweetness
bitterness
taste
Orbitrap
quercotriterpenosides
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