Identification and Distribution of New Impact Aldehydes in Toasted Oak Wood (Quercus petraea)

Autor: Marie Courregelongue, Svitlana Shinkaruk, Andrei Prida, Philippe Darriet, Alexandre Pons

Publikováno v: Journal of Agricultural and Food Chemistry. 70:11667-11677

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::4c4ccdcc16fa31cd77fa608a012ce444
https://doi.org/10.1021/acs.jafc.2c01828

Identification of dialkylpyrazines off-flavors in oak wood

Autor: Alexandre Pons, Philippe Darriet, Morgan Floch, Svitlana Shinkaruk, Andrei Prida

Publikováno v: Journal of Agricultural and Food Chemistry
Journal of Agricultural and Food Chemistry, American Chemical Society, 2019, 67 (36), pp.10137-10144. ⟨10.1021/acs.jafc.9b03185⟩

International audience; Volatile extractive compounds from high-quality oak wood (Quercus sp.) are responsible for important pleasant olfactory notes, such as coconut, wood, vanilla, caramel, and spice. Recently, a new off-flavor reminiscent of ranci

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3577b26605c9bd6e573a880e76196b10
https://hal.inrae.fr/hal-02618502

New approach for differentiating sessile and pedunculate oak: development of a LC-HRMS method to quantitate triterpenoids in wood

Autor: Denis Dubourdieu, Axel Marchal, Andrei Prida

Publikováno v: Journal of Agricultural and Food Chemistry
Journal of Agricultural and Food Chemistry, American Chemical Society, 2016, 64 (3), pp.618-626. ⟨10.1021/acs.jafc.5b05056⟩

International audience; Oak aging is a crucial step in winemaking during which the organoleptic properties of wine are modified. Various parameters affect the chemical composition of oak wood including botanical origin, which has been previously show

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::628a8be750d48689ae7549e04a9a210f
https://hal.inrae.fr/hal-02639521

Relation between chemical composition of oak wood used in cooperage and sensory perception of model extracts

Autor: Anatol Balanuta, Jean-Louis Puech, Andrei Prida, Hildegarde Heymann

Publikováno v: Journal of the Science of Food and Agriculture. 89:765-773

BACKGROUND: Oak extractive substances modify the aroma and taste of ‘oaked’ wines, with an increased intensity of sensory descriptors such as ‘oaky’, ‘spicy’, ‘vanilla’, ‘smoky’, etc. arising during barrel maturation. In this stud

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::91100e90bbdb5130d1182cc8c375bda7
https://doi.org/10.1002/jsfa.3510

A HS-SPME-GC-MS analysis of IR heated wood: Impact of the water content on the depth profile of oak wood aromas extractability

Autor: Régis D. Gougeon, Charlie J. Duval, Andrei Prida, Patrick Perré, Karine Gourrat

Publikováno v: Food Research International
Food Research International, Elsevier, 2013, 54 (1), pp.277-284. ⟨10.1016/j.foodres.2013.07.008⟩
Food Research International, Elsevier, 2013, 54 (1), pp.277-284. 〈10.1016/j.foodres.2013.07.008〉
Food Research International 1 (54), 277-284. (2013)

http://www.sciencedirect.com/science/article/pii/S0963996913003736; International audience; Controlled and reproducible IR heat treatments were applied to oak wood surfaces in order to establish a depth-profiled picture of the extractability of volat

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3c24863bdd7b3b89645c7db66a0eda81
https://hal.archives-ouvertes.fr/hal-00866391