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Authors: Davide Slaghenaufi, Stéphanie Marchand-Marion, Tristan Richard, Pierre Waffo-Téguo, Jonathan BissonORCID , Jean-Pierre Monti, Jean-Michel Mérillon, Gilles de Revel
Journal: Food Chemistry (RoMEO status: Green)
Subjects: CPC Oak Wood Flavor Wine
Flavours extracted from oak wood during barrel ageing contribute to the organoleptic character of wines and spirits. The aim of this work was to identify the glycosidic precursors of the key volatile compounds responsible for oak wood aroma. Oak extract is a very complex matrix and, furthermore, precursors are present in very small quantities. Preparative centrifugal partition chromatography (CPC) is a promising solution for purifying the oak extract. The solvent system was selected on the basis of the partition coefficient of glycosidase enzyme activity (Kca).
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