Factors in Modulating the Potential Aromas of Oak Whisky Barrels: Origin, Toasting, and Charring
In this study, the effects of origin (Chinese, France, and America), intensity of toasting, and degree of charring on the volatiles of oak whisky barrels were comprehensively investigated via liquid–liquid extraction–gas chromatography–mass spectrometry (LLE–GC–MS) combined with multivariate statist...
| Main Authors: | , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2023-11-01
|
| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/12/23/4266 |
| _version_ | 1797400169198649344 |
|---|---|
| author | Min Luo Dongsheng Cui Jin Li Penghui Zhou Changqing Duan Yibin Lan Guangfeng Wu |
| author_facet | Min Luo Dongsheng Cui Jin Li Penghui Zhou Changqing Duan Yibin Lan Guangfeng Wu |
| author_sort | Min Luo |
| collection | DOAJ |
| description | In this study, the effects of origin (Chinese, France, and America), intensity of toasting, and degree of charring on the volatiles of oak whisky barrels were comprehensively investigated via liquid–liquid extraction–gas chromatography–mass spectrometry (LLE–GC–MS) combined with multivariate statistical analysis. Results of principal component analysis (PCA) showed that the main oak–derived volatiles in oak were more influenced by origin and toasting than by charring. French oak had a higher content of volatile compounds than the other two origins, and this difference decreased with toasting and charring. The process of toasting and charring was important for the release of volatile compounds from oak. The content of most oak–derived volatiles increased with deeper toasting intensity, and the degree of charring promoted or inhibited the release of oak–derived volatiles. The volatile components in oak blocks were affected by the two–factor interaction of toasting and charring. Continuing the process of the charring of oak at a certain level of toasting may have an enhancing or diminishing effect on the content of different volatile compounds, depending on the circumstances. |
| first_indexed | 2024-03-09T01:51:36Z |
| format | Article |
| id | doaj.art-31fbae38ef5b4dc58be7447fee0914bc |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T01:51:36Z |
| publishDate | 2023-11-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-31fbae38ef5b4dc58be7447fee0914bc2023-12-08T15:15:31ZengMDPI AGFoods2304-81582023-11-011223426610.3390/foods12234266Factors in Modulating the Potential Aromas of Oak Whisky Barrels: Origin, Toasting, and CharringMin Luo0Dongsheng Cui1Jin Li2Penghui Zhou3Changqing Duan4Yibin Lan5Guangfeng Wu6Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, ChinaCenter for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, ChinaShandong Technology Innovation Center of Wine Grape and Wine, Yantai 264000, ChinaShandong Technology Innovation Center of Wine Grape and Wine, Yantai 264000, ChinaCenter for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, ChinaCenter for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, ChinaCenter for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, ChinaIn this study, the effects of origin (Chinese, France, and America), intensity of toasting, and degree of charring on the volatiles of oak whisky barrels were comprehensively investigated via liquid–liquid extraction–gas chromatography–mass spectrometry (LLE–GC–MS) combined with multivariate statistical analysis. Results of principal component analysis (PCA) showed that the main oak–derived volatiles in oak were more influenced by origin and toasting than by charring. French oak had a higher content of volatile compounds than the other two origins, and this difference decreased with toasting and charring. The process of toasting and charring was important for the release of volatile compounds from oak. The content of most oak–derived volatiles increased with deeper toasting intensity, and the degree of charring promoted or inhibited the release of oak–derived volatiles. The volatile components in oak blocks were affected by the two–factor interaction of toasting and charring. Continuing the process of the charring of oak at a certain level of toasting may have an enhancing or diminishing effect on the content of different volatile compounds, depending on the circumstances.https://www.mdpi.com/2304-8158/12/23/4266origintoasting intensitycharring degreeChinese oakoak–derived volatiles |
| spellingShingle | Min Luo Dongsheng Cui Jin Li Penghui Zhou Changqing Duan Yibin Lan Guangfeng Wu Factors in Modulating the Potential Aromas of Oak Whisky Barrels: Origin, Toasting, and Charring Foods origin toasting intensity charring degree Chinese oak oak–derived volatiles |
| title | Factors in Modulating the Potential Aromas of Oak Whisky Barrels: Origin, Toasting, and Charring |
| title_full | Factors in Modulating the Potential Aromas of Oak Whisky Barrels: Origin, Toasting, and Charring |
| title_fullStr | Factors in Modulating the Potential Aromas of Oak Whisky Barrels: Origin, Toasting, and Charring |
| title_full_unstemmed | Factors in Modulating the Potential Aromas of Oak Whisky Barrels: Origin, Toasting, and Charring |
| title_short | Factors in Modulating the Potential Aromas of Oak Whisky Barrels: Origin, Toasting, and Charring |
| title_sort | factors in modulating the potential aromas of oak whisky barrels origin toasting and charring |
| topic | origin toasting intensity charring degree Chinese oak oak–derived volatiles |
| url | https://www.mdpi.com/2304-8158/12/23/4266 |
| work_keys_str_mv | AT minluo factorsinmodulatingthepotentialaromasofoakwhiskybarrelsorigintoastingandcharring AT dongshengcui factorsinmodulatingthepotentialaromasofoakwhiskybarrelsorigintoastingandcharring AT jinli factorsinmodulatingthepotentialaromasofoakwhiskybarrelsorigintoastingandcharring AT penghuizhou factorsinmodulatingthepotentialaromasofoakwhiskybarrelsorigintoastingandcharring AT changqingduan factorsinmodulatingthepotentialaromasofoakwhiskybarrelsorigintoastingandcharring AT yibinlan factorsinmodulatingthepotentialaromasofoakwhiskybarrelsorigintoastingandcharring AT guangfengwu factorsinmodulatingthepotentialaromasofoakwhiskybarrelsorigintoastingandcharring |