GC/MS-positive ion chemical ionization and MS/MS study of volatile benzene compounds in five different woods used in barrel making

Article abstract of DOI:10.1002/jms.1193

Extracts from acacia, chestnut, cherry, mulberry, and oak wood, used in making barrels for aging wine and spirits were studied by GC/MS positive ion chemical ionization (PICI). Wood chips were extracted by a 50% water/ethanol solution and a tartrate buffer pH 3.2-12% ethanol (model wine) solution. The principal compounds identified in extracts were guaiacol-containing aldehydes and alcohols, such as benzaldehyde and derivatives, vanillin and syringaldehyde, cinnamaldehyde and coniferaldehyde, eugenol and methoxyeugenol, guaiacol and methoxyguaiacol derivatives. PICI using methane as reagent gas produced a high yield of the protonated molecular ion of volatile phenols, compound identification was confirmed by collision-induced-dissociation (CID) experiments on [M + H]⁺ species. MS/MS fragmentation patterns were studied with standard compounds: guaiacol-containing molecules were characterized by neutral methyl and methanol losses, benzaldehyde derivatives by CO loss. Acacia wood extracts contained significant syringaldehyde and anisaldehyde, but no eugenol and methoxyeugenol. Significant syringaldehyde, eugenol and methoxyeugenol, and high vanillin were found in chestnut and oak wood extracts; low presence of volatile benzene compounds was found in mulberry wood extracts. Cherry wood extracts were characterized by the presence of several benzaldehyde derivatives and high trimethoxyphenol. Copyright

Full text of DOI:10.1002/jms.1193

JOURNAL OF MASS SPECTROMETRY
J. Mass Spectrom. 2007; 42: 641–646
Published online 16 March 2007 in Wiley InterScience
(
www.interscience.wiley.com) DOI: 10.1002/jms.1193
GC/MS-positive ion chemical ionization and MS/MS
study of volatile benzene compounds in five different
woods used in barrel making
∗
Riccardo Flamini, Antonio Dalla Vedova, Davide Cancian, Annarita Panighel and
Mirko De Rosso
CRA, Istituto Sperimentale per la Viticoltura, Viale XXVIII Aprile, 26-31015 Conegliano (TV), Italy
Received 22 June 2006; Accepted 17 January 2007
Extracts from acacia, chestnut, cherry, mulberry, and oak wood, used in making barrels for aging wine
and spirits were studied by GC/MS positive ion chemical ionization (PICI). Wood chips were extracted
by a 50% water/ethanol solution and a tartrate buffer pH 3.2–12% ethanol (model wine) solution.
The principal compounds identified in extracts were guaiacol-containing aldehydes and alcohols, such
as benzaldehyde and derivatives, vanillin and syringaldehyde, cinnamaldehyde and coniferaldehyde,
eugenol and methoxyeugenol, guaiacol and methoxyguaiacol derivatives. PICI using methane as reagent
gas produced a high yield of the protonated molecular ion of volatile phenols, compound identification
+
was confirmed by collision-induced-dissociation (CID) experiments on [M + H] species. MS/MS
fragmentation patterns were studied with standard compounds: guaiacol-containing molecules were
characterized by neutral methyl and methanol losses, benzaldehyde derivatives by CO loss. Acacia wood
extracts contained significant syringaldehyde and anisaldehyde, but no eugenol and methoxyeugenol.
Significant syringaldehyde, eugenol and methoxyeugenol, and high vanillin were found in chestnut and
oak wood extracts; low presence of volatile benzene compounds was found in mulberry wood extracts.
Cherry wood extracts were characterized by the presence of several benzaldehyde derivatives and high
trimethoxyphenol. Copyright  2007 John Wiley & Sons, Ltd.
KEYWORDS: volatile benzene compounds; wine and spirits aging; barrel wood; GC/MS; PICI; MS/MS
INTRODUCTION
Oak is the main material used in making barrels destined
to enology, but also chestnut and cherry, more rarely acacia
and mulberry, are used.
Aging wine and spirits in wooden barrels is a process widely
used in wine making. This process is finalized to stabilize the
color, to improve limpidity, and to enrich the sensorial char-
acteristics of the product. Oxygen permeation through the
wood promotes redox processes, formation of new antho-
cyanin derivatives and tannins with consequent stabilization
of color in red wines and loss of astringency. Aging in
barrels is also used to produce spirits such as armagnac,
whisky, brandy, and grappa.
transfer from wood to the product: ellagitannins, lactones,
coumarins, polysaccharides, hydrocarbons and fatty acids,
volatile phenols and benzene, aldehydes, terpenes, noriso-
prenoids, steroids, carotenoids, furan compounds.
and pyran derivatives, and other compounds characterized
by toasty caramel aroma, are formed as a consequence of heat
treatment of wood made in barrel making.
wood compounds characterized by sensorial proprieties are
vanillin (vanilla note; sensory threshold 0.02–0.2 ppm) and
2
1
In a previous study, by performing positive ion chemical
ionization (PICI) MS analysis of volatile benzene aldehydes
and phenols using methane as reagent gas, a high yield
2
2
of protonated molecular ions was observed. In the present
study, volatile benzene compounds released from wood were
studied by GC/PICI-MS in acacia, chestnut, cherry, mulberry
and oak extracts. Wood chips were extracted by both a
model spirit (50% ethanol) and a model wine (tartrate buffer
pH 3.2–12% ethanol) solution. Identification of compounds
was confirmed on the fragmentation patterns produced by
ion trap collision-induced-dissociation (CID) and MS/MS
1
2
–6
Several wood compounds
7
–17
Furan
C
experiments on [M C H] species.
1
8,19
The principal
EXPERIMENTAL
Samples and standards
2
0
eugenol (clove, spicy; threshold 10 ppm).
Acacia, chestnut, cherry, and mulberry wood samples were
from trees grown in northern Italy, and oak wood sam-
ple from France. Samples were provided as staves for
making barrels by Veneta Botti s.r.l. (Conegliano, Veneto,
Italy). Woods were naturally seasoned for 24–36 months
Ł
Correspondence to: Riccardo Flamini, CRA, Istituto Sperimentale
per la Viticoltura – Laboratorio Chimico, Viale XXVIII Aprile
2
6-31015 Conegliano (TV), Italy. E-mail: riccardo.flamini@entecra.it
Copyright  2007 John Wiley & Sons, Ltd.

642
R. Flamini et al.
and not subjected to any toasting treatments. Staves were
reduced to chips of 0.5–2 ð 0.5 cm in size and 1 mm thick.
Syringaldehyde, trans-3,5-dimethoxy-4-hydroxycinnamalde-
hyde (sinapinaldehyde), eugenol, 4-allyl-2,6-dimethoxy-
phenol (methoxyeugenol), were purchased from Sigma-
Aldrich (Milan, Italy); benzaldehyde, coniferyl alcohol,
vanillin, 4-hydroxybenzaldehyde were purchased from
Fluka (Milan, Italy); cinnamaldehyde, anisaldehyde, guaia-
col and 1-heptanol were purchased from Carlo Erba Reagenti
(IS) and sample preparation was performed as described
for 50% of the ethanol extracts. Analysis of each stan-
dard solution was repeated twice, mean data were used to
calculate calibration curves as (analyte concentration)/(IS
C
concentration) versus (area of [M C H] signal)/(area of
IS signal at m/z 55). Calibration curves: anisaldehyde
2
A
m/z137/Am/z55 D 14.754 Ð CST/CIS ꢀR D 0.9992ꢁ; hydroxyben-
2
zaldehyde Am/z123/Am/z55 D 0.622 Ð CST/CIS ꢀR D 0.9999ꢁ;
2
cinnamaldehyde Am/z133/Am/z55 D 9.097 Ð CST/CIS ꢀR
0.9995); eugenol Am/z165/Am/z55 D 12.559 Ð CST/CIS ꢀR
D
D
2
(
Milan, Italy). Coniferaldehyde was synthesized by oxida-
tion of coniferyl alcohol: 0.4 mg were suspended in 200 µl of
SO 6 M solution and added 100 µl of K Cr 0.01 M aque-
0.9999ꢁ; methoxyeugenol Am/z195/Am/z55 D 13.785 Ð CST/CIS
2
2
H
2
4
2
2
O
7
ꢀR D 0.9998ꢁ; vanillin Am/z153/Am/z55 D 2.350 Ð C /C ꢀR D
ST
IS
ous solution. The reaction was carried out for 5 min at room
temperature, then the mixture was extracted with 2 ml of
dichloromethane. The organic phase was dried with sodium
sulfate and filtered, GC/MS PICI analysis of extract was
performed in SCAN mode. The coniferaldehyde/coniferyl
alcohol peak area ratio was 0.22.
0.9998ꢁ; syringaldehyde Am/z183/Am/z55 D 3.678 Ð CST/CIS
2
2
ꢀR D 0.9993ꢁ;guaiacolAm/z125/Am/z55 D 2.746 Ð C /C ꢀR D
ST
IS
1ꢁ. Quantitative analysis was performed on the signal of
C
[M C H] ion of compound from the total ion current (TIC),
data are expressed as µg/g wood.
GC/MS analysis
Extraction
Analyses were performed with a ThermoFinnigan TraceGC
gas chromatograph (Rodano, Italy) equipped with an HP
Innowax fused silica capillary column (30 m ð 0.25 mm i.d.;
df D 0.25 µm) (Agilent Technologies Italia S.p.A., Cernusco
sul Naviglio, Italy) and coupled with a ThermoFinnigan
PolarisQ Ion Trap mass spectrometer (Austin, TX, USA)
operating in PICI mode using methane as reagent gas
(reagent gas flow: 0.8 ml/min). Ion source temperature:
200 °C; GC injection port: 240 °C; volume injected: 1 µl
splitless injection. Programmed oven temperature: 3 min
Thirty grams of chips were extracted with 500 ml of 50%
water/ethanol (v/v) solution for 6 days in the dark at
room temperature and kept under stirring on the last day.
Extraction of others 30 g of chips was repeated with 500 ml
of tartrate buffer pH 3.2–12% ethanol (v/v) model wine
solution for 30 days in the dark at room temperature (static
conditions). After extraction, solutions were filtered and
placed in refrigerated storage. All extractions were repeated
twice.
Samples preparation for analysis
Table 1. Principal fragments produced by CID experiments on
Fifty millilitres of 50% hydroalcoholic extracts were reduced
to 30 ml by rotavapor at room temperature to reduce the
ethanol content, a 200 µl volume of a 1-heptanol 185 mg/l
solution was added as internal standard (IS). The solution
was transferred to a 100-ml volumetric flask, the volume
adjusted by water and the sample centrifuged at 4000 rpm
for 10 min. Fifty millilitres of solution were passed through
a 1-g C18 Sep-Pak cartridge previously washed with
dichloromethane and activated by the passage of methanol
and water. After the sample was passed through, the
cartridge was washed with 10 ml of water (to remove salts
and more polar compounds) and analytes were recovered
with 6 ml of dichloromethane. The organic phase was dried
with sodium sulphate and filtered. Before analysis the sample
volume was reduced to 500 µl under nitrogen flow. For
analysis of model wine extracts, a volume of 30 ml sample
was adjusted to 90 ml by water, a volume of 200 µl 1-heptanol
C
the [M C H] ions using helium as collisional gas (dumping gas
flow: 0.3 ml/min; excitation voltage: 225 mV). b.p.: base peak
of fragmentation spectrum
Precursor
MS/MS m/z
fragment ions
(abundance >5%)
ion m/z
C
Compound
[M C H]
Benzaldehyde
107
121
123
125
133
137
151
79 (b.p.)
93;43 (b.p.)
95 (b.p.);91;81
110 (b.p.);96;93;91;65
115 (b.p.);105;91;79;55
122;109 (b.p.);94
136;123;119 (b.p.);
Methylbenzaldehyde
Hydroxybenzaldehyde
Guaiacol
Cinnamaldehyde
Anisaldehyde
Vinylguaiacol
1
15;95;91;81
Vanillin
153
155
165
169
179
138;125 (b.p.);93
2
,6-dimethoxyphenol
140 (b.p.);123;95;91;65
150 (b.p.);137;133;105
154;138 (b.p.);126
164;161;147 (b.p.);
1
85 mg/l solution was added, and 45 ml of solution were
Eugenol
Trimethoxybenzene
Coniferaldehyde
passed through a 1-g C18 Sep-Pak cartridge as described
above. Before analysis, the sample volume was reduced to
3
00 µl under nitrogen flow. Two samples of each extract were
1
33;119;105;55
prepared for analysis.
Coniferyl alcohol
Syringaldehyde
Trimethoxyphenol
Methoxyeugenol
trans sinapinaldehyde
181
183
185
195
209
166 (b.p.);153;138
168;155 (b.p.);140;123;95
170;153 (b.p.);125
180 (b.p.);167;163;135;107
194;191;177 (b.p.);
Quantitative analysis
Calibration curves were calculated by analysis of four
5
0% ethanol aqueous standard solutions at concentration
between 0.005–5 mg/l (0.1–100 µg/g wood). A volume of
0 ml solution was added of 200 µl of 1-heptanol 185 mg/l
1
49;121;107;93
5
Copyright  2007 John Wiley & Sons, Ltd.
J. Mass Spectrom. 2007; 42: 641–646
DOI: 10.1002/jms

GC/PICI-MS/MS of wood volatile benzene compounds 643
To characterize benzaldehyde derivatives no methylben-
at 70 °C, 2 °C/min to 160 °C, 3 °C/min to 230 °C, 25 min
at 230 °C. Transfer line temperature: 280 °C; carrier gas:
C
zaldehyde standard was used. Fragmentation of [M C H]
He; flow mode: constant flow 1.3 ml/min. The ion trap
was operating in normal scan mode with m/z 40–550
scan range. To confirm identification of compounds, CID
species showed CO loss, and anisaldehyde also showed
a methyl loss. Fragmentation patterns of guaiacol and of
monomethoxy- and dimethoxy-guaiacol derivatives were
characterized without standards. As in cinnamaldehyde and
its derivatives, methyl and methanol losses were observed;
C
experiments on the [M C H] ions were performed using
helium as collisional gas (dumping gas flow: 0.3 ml/min)
at an excitation voltage of 225 mV. The principal fragments
produced by CID experiments are reported in Table 1.
3
in MS experiments on ions at m/z 93, 123 and 153, all three
C
compounds lost CO. CID experiments on [M C H] ion of
vanillin and syringaldehyde showed methyl and methanol
losses, and the CO loss as principal fragmentation. Lastly,
Scheme 2 shows MS/MS fragmentation patterns of eugenol
RESULTS AND DISCUSSION
GC/PICI-MS and MS/MS characterization of
volatile phenols and benzene aldehydes
PICI using methane as reagent gas produced a high yield
of protonated molecular ions for all the volatile phenols
(
8) and methoxyeugenol (9). Losses of methanol and a vinyl
group, and the 15-Da loss as principal fragmentation, were
3
observed. MS experiments on ions at m/z 137 and m/z 167
C
produced the species at m/z 105 and 107, respectively.
studied. The reconstructed ion chromatogram of [M C H]
species (oak extract analysis) is showed in Fig. 1. Fragmen-
C
Study of wood extracts
As the efficiency of 50%-ethanol aqueous solutions in wood
tation patters from ion trap CID experiments on [M C H]
species of standards were studied and compared with those
of compounds in extracts. Scheme 1 shows MS/MS fragmen-
tation patterns of cinnamaldehyde (5), coniferaldehyde (6)
extraction has been reported to be good, this was used as a
2
3
model spirit solution. Sixteen benzoic and cinnamic volatile
compounds were identified in extracts. Quantitative data
for the 50%-ethanol extracts analyses are listed in Table 2
and expressed as µg/g wood. Sinapinaldehyde was also
identified, but, due to its low volatility, reliable quantification
was not possible.
C
and sinapinaldehyde (17). [M C H] species showed methyl
and water losses, from coniferaldehyde and sinapinaldehyde
ion at m/z 147 and 177, respectively, formed by methanol loss
as principal fragmentations (Table 1). For coniferaldehyde
and sinapaldehyde, ions at m/z 105 and 107, respectively,
were observed. Cinnamaldehyde also showed formation of
an ion at m/z 91, probably due to chetene molecule loss.
A characteristic profile was observed for each wood
extract: acacia contained significant benzoic aldehydes,
particularly, vanillin and syringaldehyde, but no eugenol or
methoxyeugenol. In chestnut and oak extracts, the latter two
compounds were noteworthy, and high vanillin was found.
Cherry wood extracts were characterized by the presence of
3
4
MS and MS experiments on the m/z 147 and 177 ions, and
then on the m/z 119 and 149 ions produced from the first
experiment, revealed two consecutive losses of 28-Da frag-
ments, probably corresponding to CO and C
2
H
4
residues.
C
Figure 1. PICI-reconstructed ion chromatogram of [M C H] signals from the 50%-ethanol oak wood extract analysis. Principal
benzene compounds identified: 3 anisaldehyde (m/z 137); 8 eugenol (m/z 165); 10 vinylguaiacol (m/z 151); 11 vanillin (m/z 153);
9
methoxyeugenol (m/z 195); 12 syringaldehyde (m/z 183); 16 trimethoxyphenol (m/z 185); 6 coniferaldehyde (m/z 179). i.s.: internal
standard 1-heptanol (m/z 55).
Copyright  2007 John Wiley & Sons, Ltd.
J. Mass Spectrom. 2007; 42: 641–646
DOI: 10.1002/jms

644
R. Flamini et al.
H+
O
C
(
R = H, R = H, R = H; m/z 115
1 2 3
R = H, R =OH, R = OCH ; m/z 161
R = OCH , R = OH, R = OCH ; m/z 191)
1
2
3
3
CH
CH
R3
H
+
1
3
2
3
3
-
H O
2
(
R =H, R = H, R = H; m/z 91)
1
2
3
R1
H+
.
O
C
-
-
CH CO
CH3
R2
R = H, R =OH, R = OCH ; m/z 164
2
CH
CH
R3
H
(
1
2
3
3
R = OCH , R = OH, R = OCH ; m/z 194)
1
3
2
3
3
CH2
R1
R2
5) R = H, R = H, R = H; m/z 133
(
(
(
1
2
3
6) R = H, R =OH, R = OCH ; m/z 179
+
1
2
3
3
OH
17) R = OCH , R = OH, R = OCH ; m/z 209
1
3
2
3
3
(
R = OCH , R = OH, R = OCH ; m/z 107)
1
3
2
3
3
-
CH OH
3
CH3
+
+
CH
O
C
CH
CH
H
;
CH
CH2
-CO
O
+
+
(
R =H, R =H, R =H; m/z 105
1 2 3
R1
R1
R = H, R =OH, R =OCH ; m/z 105)
1
2
3
3
R2
R2
(R =H, R =OH; m/z 119
(
R =H, R =OH; m/z 147
1
2
1
2
R = OCH , R =OH; m/z 177)
1
3
2
R = OCH , R =OH; m/z 149)
1 3 2
-CO
-
C H
2
4
+
CH2
O
+
R1
R1
R =H; m/z 91
(
1
(R =H; m/z 91
1
R = OCH ; m/z 121)
1
3
R = OCH ; m/z 121)
1 3
Scheme 1. Fragmentation patterns and principal ions produced by CID and MS/MS experiments on the [M C H]C ion of
cinnamaldehyde (5), coniferaldehyde (6) and sinapinaldehyde (17).
several benzoic aldehydes, although not in high abundance, a
high level of trimethoxyphenol was revealed in hydroalcohol
solution. Oak wood extracts had the highest qualitative and
quantitative richness in volatile benzene compounds, and
mulberry the lowest.
The presence of vanillin and eugenol was followed
by that of methoxy derivative, with high vanillin and
syringaldehyde in acacia, chestnut and oak, and considerable
eugenol and methoxyeugenol in chestnut and oak. Data in
Table 2 evidence the greater presence in extracts of benzoic
aldehydes with respect to cinnamic ones that is characteristic
of untoasted woods.
50%-ethanol aqueous extracts with those of the model wine
solution extracts. The data shown in Table 3 are percentual
recoveries of model wine solution with respect to model spirit
solution, calculated for the four principal compounds. The
higher efficiency of the model spirit solution in coniferalde-
hyde and eugenol extraction is evident; instead the model
wine solution (more polar and with lower pH) enhanced
the recovery of vanillin. The different percentual recoveries
in the different samples observed in particular for vanillin
and syringaldehyde by using the same extracting solution are
probably due to the different porosity of the wood. Both solu-
tions showed similar efficiency in vanillin and syringalde-
hyde extraction from acacia, oak and chestnut. The higher
percentage of vanillin extraction from cherry and mulberry
The attitude of wood in releasing volatile phenols
into wine was studied by comparing quantitative data of
Copyright  2007 John Wiley & Sons, Ltd.
J. Mass Spectrom. 2007; 42: 641–646
DOI: 10.1002/jms

GC/PICI-MS/MS of wood volatile benzene compounds 645
Table 2. Benzene volatile compounds determined in 50%-ethanol solution wood extracts. Compounds are quantified on the signal
of [M C H]C ion
µg/g wood
Compound
m/z [M C H]C
acacia
chestnut
cherry
mulberry
oak
1
2
3
4
5
6
7
8
9
1
1
1
1
1
1
1
Benzaldehydea
Methylbenzaldehyde
Anisaldehyde
107
121
137
123
133
179
181
165
195
151
153
183
169
125
155
185
–
–
–
–
0.05
–
–
0.25
–
0.73
0.20
–
5.15
4.23
–
2.25
1.05
–
1.12
0.05
0.03
–
–
–
–
–
–
–
0.33
–
0.25
–
–
–
–
0.05
0.53
–
0.04
–
–
–
0.01
0.59
–
0.28
0.02
2.01
0.01
0.07
1.96
9.25
–
a
0.81
1.13
0.01
0.17
–
–
–
–
1.65
10.30
0.29
–
–
0.34
Hydroxybenzaldehyde
Cinnamaldehyde
Coniferaldehydeb
Coniferyl alcoholb
Eugenol
Methoxyeugenol
0 Vinylguaiacolc
1 Vanillin
2 Syringaldehyde
3 Trimethoxybenzenec
4 Guaiacol
5 2,6-dimethoxyphenol
6 Trimethoxyphenolc
0.13
0.37
–
–
–
–
–
–
0.04
0.20
c
0.11
29.94
2.07
a
b
c
quantified with anisaldehyde calibration curve.
quantified with cinnamaldehyde calibration curve.
quantified with guaiacol calibration curve.
H+
H+
CH2
CH2
CH
CH2
CH2
CH
CH2
-
-
CH OH
C H
2 4
3
+
R
R
OCH3
OCH3
R
OH
O
OH
(
m/z 137, 167)
(
m/z 133, 163)
(
(
8) R=H; m/z 165
9) R=OCH ; m/z 195
3
.
-
CH
3
H+
+
CH
CH3
CH2
CH2
CH
CH2
+
;
.
R
O
+OH
(R= OCH3; m/z 107)
O
(R=H; m/z 105)
OH
m/z 150, 180)
(
C
Scheme 2. Fragmentation patterns and principal ions produced by CID and MS/MS experiments on the [M C H] ion of eugenol (8)
and methoxyeugenol (9).
of the model wine solution was probably affected by the low
content of compound in wood. Higher eugenol and conifer-
aldehyde were extracted from the model spirit solution.
Benzaldehyde and its derivatives were characterized by loss
of CO.
Chestnut and oak wood released significant amounts of
eugenol and methoxyeugenol into wine; high vanillin was
released from chestnut, and high syringaldehyde from acacia
and oak. Cherry was characterized by methoxyphenols and
high trimethoxyphenol. On the basis of compounds identi-
fied in the wood and the different extraction efficiency of two
solutions studied, it is inferred that chestnut, oak and acacia
barrels (for a high vanillin recovery) and eugenol-containing
wood barrels (chestnut, oak) are recommended for aging
CONCLUSIONS
In general, CI using methane as a reagent gas showed a
C
high yield of [M C H] species of volatile phenols studied
C
(
signal of [M C H] was the base peak of mass spectra).
C
MS/MS experiments on the [M C H] ion of molecules with
a guaiacol residue showed losses of methyl and methanol.
Copyright  2007 John Wiley & Sons, Ltd.
J. Mass Spectrom. 2007; 42: 641–646
DOI: 10.1002/jms

646
R. Flamini et al.
Table 3. Percentual recoveries of model wine solution with
respect to 50%-ethanol model spirit solution calculated for the
four principal compounds identified in extracts
10. Feuillat F, Moio L, Guichard E, Marinov M, Fournier N,
Puech JL. Variation in the concentration of ellagitannins and
cis- and trans-ˇ-Methyl-ꢂ-Octalactone extracted from oak wood
(Quercus robur L., Quercus petracea Liebl.) Under model wine
cask conditions. Am. J. Enol. Vitic. 1997; 48: 509.
1. Masson E, Baumes R, Moutounet M, Puech JL. The effect of kiln-
drying on the levels of ellagitannins and volatile compounds of
european oak (Quercus petracea Liebl.) stave wood. Am. J. Enol.
Vitic. 2000; 51: 201.
12. Matricardi L, Waterhouse AL. Influence of toasting technique
on color and ellagitannins of oak wood in barrel making. Am. J.
Enol. Vitic. 1999; 50: 519.
Recovery by model wine solution (%)
1
Compound
acacia chestnut cherry mulberry oak
Coniferaldehyde
Eugenol
Vanillin
31
n.f.
126
81
40
66
122
102
70
27
33
37
n.f.
224
192
n.f.
226
119
101
67
Syringaldehyde
1
3. Hale MD, McCafferty K, Larmie E, Newton J, Swan JS. The
influence of oak seasoning and toasting parameters on the
composition and quality of wine. Am. J. Enol. Vitic. 1999; 50:
n.f., not found.
4
95.
spirits. Cherry and mulberry are more suitable for aging
wine.
14. Masson G, Puech JL, Moutounet M. The chemical composition
of barrel oak wood. Bull. O.I.V. 1996; 785–786: 634.
1
1
1
1
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Acknowledgements
This research is supported by Veneta Botti s.r.l. and Confraternita
del Raboso Piave.
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Copyright  2007 John Wiley & Sons, Ltd.
J. Mass Spectrom. 2007; 42: 641–646
DOI: 10.1002/jms