Identification of Rotundone as an Important Contributor to the Flavor of Oak-Aged Spirits

Autor:	Keith R. Cadwallader, Elizabeth Genthner-Kreger
Jazyk:	angličtina
Rok vydání:	2021
Předmět:	Pharmaceutical Science Organic chemistry 01 natural sciences Stable isotope dilution Article Analytical Chemistry rotundone Quercus chemistry.chemical_compound 0404 agricultural biotechnology QD241-441 Drug Discovery whiskey Food science Physical and Theoretical Chemistry Rotundone Flavor flavor Alcoholic Beverages 010401 analytical chemistry 04 agricultural and veterinary sciences Wood 040401 food science gas chromatography–olfactometry 0104 chemical sciences Flavoring Agents Odor chemistry stable isotope dilution Chemistry (miscellaneous) Molecular Medicine Sesquiterpenes
Zdroj:	Molecules Volume 26 Issue 14 Molecules, Vol 26, Iss 4368, p 4368 (2021)
ISSN:	1420-3049
DOI:	10.3390/molecules26144368
Popis:	Experiments were conducted to identify a compound responsible for a spicy, woody, incense-like odor note in oak-aged spirits. The target compound was extracted from oak wood and various oak-aged spirits and analyzed by multidimensional (heart-cut) gas chromatography–mass spectrometry–olfactometry (MD–GC–MS–O), and was unambiguously identified as the sesquiterpene ketone, 5-isopropenyl-3,8-dimethyl-3,4,5,6,7,8-hexadydro-1(2H)-azulenone (rotundone). Quantitation of the trace-level target compound was done by stable isotope dilution analysis (SIDA) in a variety of oak-aged spirits, including bourbon, rye, Tennessee whiskey, scotch, rum, and tequila. The content of rotundone was found to increase as a function of years of barrel aging for 4-, 8-, and 12-year-old bourbons obtained from the same manufacturer, thus confirming its origin to be from oak. In addition, odor-activity values (OAVs) were compared for selected potent odorants, including rotundone, in the same 4-, 8-, and 12-year-old bourbons, which indicated the relative importance of rotundone in the overall flavor of oak-aged spirits.
Databáze:	OpenAIRE
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