Cyclic Polyalcohols: Fingerprints To Identify the Botanical Origin of Natural Woods Used in Wine Aging

被引：18

作者：

Elena Alanon, M. ^{[1
]}

Consuelo Diaz-Maroto, M. ^{[2
]}

Diaz-Maroto, Ignacio J. ^{[3
]}

Vila-Lameiro, Pablo ^{[3
]}

Soledad Perez-Coello, M. ^{[1
]}

机构：

[1] Univ Castilla La Mancha, Fac Ciencias Quim, Area Tecnol Alimentos, E-13071 Ciudad Real, Spain

[2] Univ Castilla La Mancha, IRICA, E-13071 Ciudad Real, Spain

[3] Univ Santiago de Compostela, Escuela Politecn Super, Dept Ingn Agroforestal, Lugo 27002, Spain

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 2011年 / 59卷 / 04期

关键词：

Wood; Quercus; botanical species; chips; cyclic polyalcohols; CHROMATOGRAPHY-MASS SPECTROMETRY; OAK WOOD; VOLATILE COMPOUNDS; QUERCUS-PETRAEA; AMERICAN; HONEY; DISACCHARIDES; EXTRACTIVES; COOPERAGE; INOSITOLS;

D O I：

10.1021/jf104737n

中图分类号：

S [农业科学];

学科分类号：

082806 [农业信息与电气工程];

摘要：

Cyclic polyalcohol composition of 80 natural wood samples from different botanical species, with the majority of them used in the oenology industry for aging purposes, has been studied by gas chromatography-mass spectrometry (GC-MS) after its conversion into their trimethylsilyloxime derivatives. Each botanical species showed a different and specific cyclic polyalcohol profile. Oak wood samples were characterized by the richness in deoxyinositols, especially proto-quercitol. Meanwhile, other botanical species showed a very low content of cyclic polyalcohols. The qualitative and quantitative study of cyclic polyalcohols was a useful tool to characterize and differentiate woods of different botanical origin to guarantee the authenticity of chips used in the wine-aging process. Monosaccharide composition was also analyzed, showing some quantitative differences among species, but cyclic polyalcohols were the compounds that revealed the main differentiation power.

引用

页码：1269 / 1274

页数：6

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