Wine Chemistry and Biochemistry

302 M.S. P ́erez-Coello and M.C. D ́ıaz-Maroto

Ta b l e 8 C. 1

Odour descriptors obtained by gas chromatography-sniffing of different toasted and no toasted oak wood extracts

Compounds thatdecreased theirodour intensity withoak wood toasting

Odourdescriptorsobtained byGC-sniffing

Compounds thatincreased their odourintensity with oakwood toasting

Odourdescriptorsobtained byGC-Sniffing

Hexanal

Grassy, green

Furfural

Slightly toasty, caramel

Hexanol

Grassy, green

1-(2-Furanyl)ethanone

Toasty, toasted grain

Heptanal

Rancid, strong smell

5-Methylfurfural

Spicy, toasty, sweet

Nonanal

Herbal, floral

Guaiacol

Spicy, toasty, smoky/burnt

3-Octen-1-one

Mushroom

4-Methylguaiacol

Spicy, lightly green, phenolic

2-Octenal

Penetrating, green leaf

Eugenol

Spicy, clove, cinnamon

2,4-Nonadienal

Fatty, cucumber

cis

-Isoeugenol

Spicy, clove, woody/oak

2,6-Nonadienal

Cucumber

trans

-Isoeugenol

Spicy, clove, woody/oak

trans

-2-Nonenal

Greasy, saw dust, cucumber

Vanillin

Sweet, vanilla

Decanal

Citrus, fruity

Phenylacetaldehyde

Toasty

Hexanoic acid

Faintly cheesy, sweat

y

Benzaldehyde

Bitter alm

onds, nutty

Octanoic acid

Sweaty, penetrating

Cyclotene

Sweet, toasty, caramel

β

-Damascenone

Sweet, fruity, peach

Linalool oxide

Floral, rosy

Phenyl ethanol

Floral, rosy

trans

-Oak lactone

Vanilla

, oaky, clove, coconut

cis

-Oak lactone

Vanilla

, oaky , clove, coconut