Analysis of volatile composition of toasted and non‐toasted commercial chips by GC‐MS after an accelerated solvent extraction method |
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| Authors: | María Elena Alañón María Consuelo Díaz‐Maroto María Soledad Pérez‐Coello |
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| Affiliation: | 1. área de Tecnología de los Alimentos, Facultad de Ciencias Químicas, Universidad de Castilla‐La Mancha, Avd. Camilo José Cela 10, 13071 Ciudad Real, Spain;2. Instituto Regional de Investigación Científica Aplicada (IRICA), Universidad de Castilla La‐Mancha, Campus Universitario, s/n, 13071 Ciudad Real, Spain |
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| Abstract: | The analysis of the volatile profile of different oak chips carried out by gas chromatography–mass spectrometry after their isolation by accelerated solvent extraction permitted faster and thorough extractions, while the appearance of artefacts was avoided. Statistical analysis revealed that toasting treatment is the main factor for the volatile compounds with a great sensorial impact. Indeed, toasting process overrode the differences between species. Furthermore, it was evidenced that the toasting treatment is not a homogeneity process. Concentrations of furaneol, 2,3‐dihydro‐3,5‐dihydroxy‐6‐methyl‐4H‐pyran‐4‐one and 5‐hydroxymethylfurfural could be used to monitor the intensity of the toasting process. Differences in the volatile composition with respect to species were also found, being the most remarkable the high concentration of trans and cis‐β‐methyl‐γ‐octanolactone in oak chips from Quercus alba and Quercus petraea species. The differences found in the volatile composition of different commercial oak chips evidenced the necessity to know their chemical composition previously to predict their aromatic potential. |
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| Keywords: | Accelerated solvent extraction gas chromatography– mass spectrometry oak chips toasting process volatile compounds |
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