Sixteen commercially available oak chips, differing in origin (French or American) and toastin level, were extracted by an accelerated solvent extraction method and characterized by their volatile composition. About 80 compounds were identified and quantified, a great part of them from the thermodegradation of lignin and cellulose. one furanone (solerone) and two C-13 norisoprenoids (3-oxo-a-ionol and a 3-oxoretro-a-ionol isomer)were also tentatively identified and reported for the first time intoasted wood.
N.Natali, F.Chinnici, C.Riponi (2006). Characterisation of volatiles in extracts from oak chips aobtained by accelerated solvent extraction (ASE). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 54, 8190-8198 [10.1021/jf0614387].
Characterisation of volatiles in extracts from oak chips aobtained by accelerated solvent extraction (ASE)
NATALI, NADIA;CHINNICI, FABIO;RIPONI, CLAUDIO
2006
Abstract
Sixteen commercially available oak chips, differing in origin (French or American) and toastin level, were extracted by an accelerated solvent extraction method and characterized by their volatile composition. About 80 compounds were identified and quantified, a great part of them from the thermodegradation of lignin and cellulose. one furanone (solerone) and two C-13 norisoprenoids (3-oxo-a-ionol and a 3-oxoretro-a-ionol isomer)were also tentatively identified and reported for the first time intoasted wood.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
