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Real-time mass spectrometry monitoring of oak wood toasting: elucidating aroma development relevant to oak-aged wine quality


Farrell, RR and Wellinger, M and Gloess, AN and Nichols, DS and Breadmore, MC and Shellie, RA and Yeretzian, C, Real-time mass spectrometry monitoring of oak wood toasting: elucidating aroma development relevant to oak-aged wine quality, Scientific Reports, 5 Article 17334. ISSN 2045-2322 (2015) [Refereed Article]


Copyright Statement

Licensed under Creative Commons Attribution 4.0 International (CC BY 4.0)

DOI: doi:10.1038/srep17334


We introduce a real-time method to monitor the evolution of oak aromas during the oak toasting process. French and American oak wood boards were toasted in an oven at three different temperatures, while the process-gas was continuously transferred to the inlet of a proton-transfer-reaction time-of-flight mass spectrometer for online monitoring. Oak wood aroma compounds important for their sensory contribution to oak-aged wine were tentatively identified based on soft ionization and molecular mass. The time-intensity profiles revealed toasting process dynamics illustrating in real-time how different compounds evolve from the oak wood during toasting. Sufficient sensitivity was achieved to observe spikes in volatile concentrations related to cracking phenomena on the oak wood surface. The polysaccharide-derived compounds exhibited similar profiles; whilst for lignin-derived compounds eugenol formation differed from that of vanillin and guaiacol at lower toasting temperatures. Significant generation of oak lactone from precursors was evident at 225 oC. Statistical processing of the real-time aroma data showed similarities and differences between individual oak boards and oak wood sourced from the different origins. This study enriches our understanding of the oak toasting process and demonstrates a new analytical approach for research on wood volatiles.

Item Details

Item Type:Refereed Article
Keywords:wine, oak
Research Division:Chemical Sciences
Research Group:Analytical chemistry
Research Field:Separation science
Objective Division:Expanding Knowledge
Objective Group:Expanding knowledge
Objective Field:Expanding knowledge in the chemical sciences
UTAS Author:Farrell, RR (Mr Ross Farrell)
UTAS Author:Nichols, DS (Dr David Nichols)
UTAS Author:Breadmore, MC (Professor Michael Breadmore)
UTAS Author:Shellie, RA (Professor Robert Shellie)
ID Code:106971
Year Published:2015
Web of Science® Times Cited:14
Deposited By:Chemistry
Deposited On:2016-02-28
Last Modified:2018-03-16
Downloads:215 View Download Statistics

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