Molecular characterization of toasted oak wood (Quercus petraea) volatilome by untargeted GCxGC-ToFMS analysis

Molecular characterization of toasted oak wood (Quercus petraea) volatilome by untargeted GCxGC-ToFMS analysis

Application of heat to oak wood to make barrels or alternatives produces many volatile compounds involved in the formation of specific nuances found in wines and spirits. Comprehensive two-dimensional gas chromatography coupled with time-of-flight mass spectrometry (GCxGC-ToFMS) was used to characte...

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Bibliographic Details
Main Authors: Marie Courregelongue, Warren Albertin, Andrei Prida, Alexandre Pons
Format: Article
Language:English
Published: Elsevier 2025-12-01
Series:Applied Food Research
Subjects:
(6 max): untargeted analysis
GCxGC-ToFMS
Volatilome
Oak wood
Thermal degradation
Volatile compounds
Online Access:http://www.sciencedirect.com/science/article/pii/S2772502225003865
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