Quercus Pyrenaica and Castanea Sativa

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STUDY OF PHENOLIC POTENTIAL OF SEASONED AND TOASTED PORTUGUESE WOOD SPECIES (QUERCUS PYRENAICA AND CASTANEA SATIVA )

LucíaCASTRO-VÁZQUEZ 1,MariaElenaALAÑÓN 2* ,JorgeManuelRICARDO-DA-SILVA 3, M.SoledadPÉREZ-COELLO 4 andOlgaLAUREANO 3 1:FoodTechnologyArea,FacultyofPharmacy,UniversityofCastilla-LaMancha, CampusUniversitario,Albacete,Spain 2: HughSinclairHumanNutritionGroup,DepartmentofFoodandNutritionalSciences,SchoolofChemistry, FoodandPharmacy,UniversityofReading,WhiteknightsRG66AP,Reading, UnitedKingdom 3: UniversidadeTecnicadeLisboa,InstitutoSuperiordeAgronomia,LaboratorioFerreiraLapa (SectordeEnologia),1349-017Lisboa,Portugal 4:FoodTechnologyArea,FacultyofChemistry,UniversityofCastilla-LaMancha,CampusUniversitario, CiudadReal,Spain

Abstract Résumé

Aim :Thephenolicpotentialandsuitabilityofseasonedand Objectif :Lepotentielphénoliqueetl’aptitudedesboisde toasted Portuguese chestnut( Castanea sativa Mill)andoak châtaignier( Castanea sativa Mill)etdechêne( Quercus wood( Quercus pyrenaica )asalternativecooperage pyrenaica )portugaisséchésetchaufféscommealternative materialswereevaluated. auboisdetonnellerietraditionnelleontétéévalués. Methods and results :Low-molecular-weightphenolsand Méthodes et résultats :Lesphénolsdefaiblepoids ellagitanninsfromseasonedandtoastedPortuguesewood moléculaireetlesellagitaninsontétéanalysésdanslesdeux specieswereanalysedbyHPLC. C. sativa wasfoundtobe espècesdeboisportugais.Leséchantillonsde C. sativa richerinphenoliccompoundsthan Q. pyrenaica .High étaientplusrichesencomposésphénoliquesqueles concentrationsofvescalaginandgallicacidwerespecificto échantillonsde Q. pyrenaica .Lesconcentrationsélevéesde C. sativa . Toastingsignificantlyreducedtheellagitannin vescalaginetd’acidegalliqueétaientcaractéristiquesde contentinbothwoodtypes,albeitlessmarkedlyin C. l’espèce C. sativa .Letoastageaentrainéunediminution sativa .Asregardsphenolicaldehydes, C. sativa contained considérabledelateneurenellagitaninsdanslesdeuxtypes substantiallygreateramountsofvanillicaldehyde,anodour- debois.Cependant,cettediminutionétaitmoinsprononcée activecompound,than Q. pyrenaica . dansleséchantillonsde C. sativa quedansceuxde Q. pyrenaica .Encequiconcernelesaldéhydes Conclusion :BothtypesofPortuguesewoodaresuitablefor phénoliques, C. sativa présentaitdesquantitésbeaucoup useascooperagematerials,althoughchestnutwoodisbetter plusimportantesd’aldéhydevanillique,uncomposé suitedtotheheattreatmentinvolvedinthecoopering odorant,comparéauxéchantillonsde Q. pyrenaica . process. Conclusion :Lesdeuxtypesdeboisportugaispeuventêtre Significance and impact of the study :Portuguesewood utilisésentonnellerie.Cependantleboisdechâtaignierest speciesprovideaneffectivealternativetotheoakwood plusadaptéàlachauffe. speciestraditionallyused foragingalcoholicbeverages . Signification et impact de l’étude :Lesespècesportugaises Key words :cooperagewood,Portuguesespecies,phenolic deboisoffrentunebonnealternativeàl’utilisationdebois composition,toastingeffect dechênetraditionnellementutiliséspourlevieillissement desboissonsalcoolisées. Mots clés :boisdetonnellerie,espècesportugaises, compositionphénolique,toastage

manuscript received 17 October 2012 - revised manuscript received 29th July 2013

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INTRODUCTION Portuguesewoodhasrecentlybeenconsideredforuse inbeverageagingprocesses.Thus,Portuguese Theuseofwoodenbarrelsisatraditional,common chestnutwoodhasbeenusedtoagebrandies(Canas et practiceforagingwinesandotherbeveragesbyvirtue al. ,1999).However,thechemicalcompositionof ofthefavourableeffectsofwoodonagedproducts. thesePortuguesespecies( C. sativa and Q. pyrenaica ) Contactwiththebarrelaltersthecompositionof hasscarcelybeenstudied,particularlyasregards beveragesthroughthereleaseofvariousvolatile phenolicprofile. compoundsandpolyphenols.Thus,tannins,phenolic acids,andfreeandglycosidicellagitannins( β-1- O- Inthiswork,thechemicalcompositionofPortuguese ethylvescalagin,flavano-ellagitannins,and C. sativa and Q. pyrenaica specimenswasstudied. anthocyano-ellagitannins)playacentralrole Thispreliminaryanalysisfocusedonthepolyphenol intheastringency,bitterness,roundnessandcolourof fraction ,whichis oneofthemostimportantfactors winesanddistilledspiritsagedinwoodbarrels governingthesuitabilityofwoodforcooperageby virtueofitsinfluenceoncolourstability,co- (Chassaing et al. ,2010 ;Saucier et al. ,2006 ;Jourdes pigmentation,protectionfromoxidation,and et al. ,2011). astringencyinagedwines(BrouillardandDangles, Oakwoodisbyfarthemostwidelyusedforthis 1994 ;Cejudo-Bastante et al. ,2011 ;Darias-Martin et purpose.Traditionally,threeoakspecieshavebeen al. ,2001 ;Del-AlamoandNevares,2006 ;Jordão et extensivelyusedforbarrelproduction :namely, al. ,2007 ;Monedero et al. ,2000 ;Roureand Quercus alba L., Quercus petraea (Matt.)Liebl.and Anderson,2006 ;VivasandGlories,1996 ; Quideau et Quercus robur L.Americanforestsarethemain al. ,2005 ). sourcesoftheformerspeciesandFrenchforeststhose Toasting,whichiscommonlyusedincooperageto ofthelattertwo.Indeed,winemakerstypicallyreferto improvethesensorypropertiesofagedwines,hasa thewoodtypescommonlyusedtoagewineas stronginfluenceonthepolyphenoliccompositionof AmericanoakorFrenchoak.Theirwidespreaduse wood ;also,asrevealedbyrecenthumansensory hasfosteredstudiesontheinfluenceofgeographical experiments,itdecreaseswoodastringencyby location(Americanvs.Frenchforests)onthe convertingvescalaginandcastalagininto less chemicalcompositionofoakwood(Chatonnetand astringentdegradationproducts(Glabasniaand Dubourdieu,1998 ;Doussot et al. ,2002 ;Nishimura Hofmann,2007). andMatsuyama,1989 ;Pérez-CoelloandDíaz- Maroto,2009 ;PridaandPuech,2006 ; Glabasniaand Thepurposeofthisworkwastoassessthequalityand Hofmann,2007 ). cooperagepotentialofthesetwoPortuguesewood speciesintoastedanduntoastedformonaccountof However,extensiveexploitationoftheabove- thegrowinginterestinalternativestotraditionaloak mentionedspecies,togetherwiththecurrentinterestin woodspeciesforcooperageinrecentyears. obtainingproductswithnovelsensoryproperties,has raisedtheneedtoseekeffectivealternativestothe MATERIALS AND METHODS traditionaloakwoodspecies.Recentstudieshave 1. Wood samples assessedthesuitabilityofchestnut( Castanea sativa ) and Quercus pyrenaica (anautochthonousoakspecies Seasonedandmedium-toastedchestnutwood oftheIberianPeninsula)foruseascooperage (C. sativa ) and oakwood( Q. pyrenaica ) collected materials.Informationonthechemicalcompositionof fromGerêsforests(Portugal)wereprovidedbyJ.M. thesespeciesisscant.Thevolatilecompositionof GonçalvesLdaCooperage(Palaçoulo).Thewood C. sativa and Q. pyrenaica woodfromSpainwas staveswerenaturallyseasonedinpilesoutsidefor recentlycomparedwiththatoftraditionaloakwood 24 months.Partofthestaveswassubmittedto speciesusedincooperage(Alañón et al. ,2012).The mediumtoast(160–170ºCfor30min).Bothseasoned influenceofgeographicallocation,siteand andmedium-toastedwoodsampleswerecutinto silviculturalvariablesonthevolatilecompositionof approximately4-mmthicksections,milledatroom Spanish Q. pyrenaica sampleswasalsoevaluated temperaturetopassa2-mmscreen,homogenisedand (Alañón et al. ,2011b).Basedontheresults,the thenkeptinadryatmosphereuntilanalysis. volatileprofileofboth C. sativa and Q. pyrenaica 2. Isolation of ellagitannins and low-molecular- providesanexcellentflavouringalternativeto weight (LMW) phenols from oak chips traditionaloakwoodspecies.Also,thephenolic compositionofFrenchchestnutwasrecently Fivehundredmilligramsofwoodchipswereextracted examinedbySanz et al. (2010). induplicatewith10mLofwater/acetone(3:7,v/v)at

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roomtemperaturewithconstantstirringfor180min. 20- µLaliquotsoforganicextractwereinjectedinto Then,2-mLaliquotswerefilteredthroughaMillipore HPLC.Theelutionconditionswereasfollows :flow membrane(porediameter0.45µm)basedonthe rate1mLmin –1 andtemperature30ºC.Twosolvents methoddescribedbyJordão et al. (2007).Thefiltrate wereusedforelution :A :H 2O/PO 4H3 (999 :1)and wasconcentratedundernitrogenstreaminorderto B:MeOH/PO 4H3 (999 :1).Alineargradientfrom0to removetheacetone. 100 %Bin50minwasused,basedonthemethod proposedbyFernándezdeSimón et al. (1999). Theresultingaqueousphasewasfractionatedby liquid-liquidextractionwith2mLofethylacetateand Peakidentificationswerebasedoncomparisonof 2mLofdiethyletherusingthemethoddevelopedby theirretentiontimeandUVspectrawiththoseofpure FernandezdeSimón et al. (1999).Bothphaseswere standards.Quantitativedeterminationswerecarried separatedafterfreezing.Theorganicphasewasdried outfromtheresultsoffourdeterminationsusing externalstandardcurvesofellagicacid.Resultsare inarotaryevaporator,redissolvedin1mLof –1 methanol,andinjected(20-µLaliquots)intoHPLCfor expressedinµgg ellagicacidequivalentsasabove. LMWphenoldetermination.Theaqueousphasewas 5. Statistical analysis adjustedto3mLwithbi-distilledwaterandinjected (20-µLaliquots)intoHPLCforellagitannin Analysisofvarianceandmultivariateanalyseswere determination. performedusingSPSS17.0forWindowsstatistical package.Differencesamongchemicaldatawere 3. HPLC analysis of ellagitannins assessedforsignificanceatP≤ 0.05usingthe Student–Newman–Keulstest. HPLCanalysiswascarriedoutona500BHPLC system(KonikInstrument,Spain)witha7176-LC RESULTS AND DISCUSSION RheodyneinjectionvalveconnectedtoaKonikUV- Vismodel206PHDdiode-arraydetector.Detection 1. Ellagitannins wasmadeat280nm.Thecolumnusedwasareverse- ® Thecontentofellagitanninsisanimportantfactorto phaseC18LiChrospher 100(Merck,Darmstadt)with beconsideredinchoosingcooperagewoodforaging dimensionsof250x4 mmandaparticlesizeof5 µm. beverages.Ellagitanninsareimpressivelyefficient 20-µLaliquotsofwaterextractwereinjectedinto oxidationregulatorscapableofrapidlyabsorbing dissolvedoxygenandfacilitatinghydroperoxidation HPLC.Theelutionconditionswereasfollows :flow –1 ofwineconstituents.Also,theystabilizeand rate1mLmin andtemperature30ºC.Twosolvents strengthencrimsonhuesandhinderoxidationof wereusedforelution :A :MeOH/PO H (999 :1)and 4 3 phenoliccompoundsinwine,therebypreventingthe B :H 2O/PO 4H3 (999 :1)basedonthemethod developmentofabrick-yellowcolour.Inaddition, describedbyFernándezdeSimón et al. (1999),with ellagitanninsreducetheastringencyofwineviatheir slightmodificationsinthegradientprofile :0-8 %Ain involvementinpolymerizationreactions (Vivasand 0-70min,8-50 %Ain70-80min,50-100 %Ain80- Glories,1996) . However,anextremelyhighcontentof 90min.Thecolumnwaswashedbetweeninjections ellagitanninsisnotrecommendedasitcanboost withmethanol/water(500 :500,v/v)for15min.All bitternessinagedwines (Vivas,2002) .Therefore, solventsemployedwerepurchasedfromFluka- sincetheellagitannincontentvarieswithwood Biochemika(Switzerland). species (Masson et al. ,1996) ,notallspeciesare suitableascooperagematerialsforbeverageaging. Chromatographicpeakswereidentified basedonthe UV-dataspectraand bycomparingtheretentiontime TheellagitanninprofilesofPortuguese C. sativa and andelutionorderwithdatadescribedintheliterature Q. pyrenaica woodweresimilartothoseofoak (Jordão et al. ,2007 ;FernándezdeSimón et al. ,1999 ; speciestypicallyusedincooperage.Thewood Viriot et al. ,1994).Quantificationwascarriedoutby samplesexaminedherewerefoundtocontaineight theexternalstandardmethodusingwatersolutions ellagitanninsincludingroburinA–E,grandinin, spikedwithknownamountsofellagicacid(Fluka- vescalagin,castalaginandthreeunknowncompounds Biochemika).Resultsareexpressedinµgg –1 ellagic designatedE-I,E-IIandE-III(Table1). acidequivalents(basedondrywood). Thetotalellagitannincontentof C. sativa washigher 4. HPLC analysis of LMW phenols thanthatof Q. pyrenaica .Thatofseasoned C. sativa (33.81mgg –1 )wasquitesimilartothatreportedfor HPLCanalysiswascarriedoutbyusingtheKonik seasonedFrenchoakwoodfrom Q. petraea InstrumentHPLCsystemdescribedabove. (34.41 mgg –1 ),whichisamongthemostwidely

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Table 1 - HPLC quantitative evaluation and standard deviation of ellagitannin content in seasoned and medium-toasted Castanea sativa and Quercus pyrenaica wood. Data are expressed in mg g –1 of ellagic acid equivalents based on dry wood.

appreciatedwoodspeciesforcooperage(Pridaand Inbothspecies,toastedwoodsampleshad Puech,2006).Also,thetotalellagitannincontentof considerablylowertotalandindividualellagitannin seasoned Q. pyrenaica wood(23.60mgg –1 )was contentsthanseasonedwoodsamples.Thisisa comparabletothoseofseasonedwoodfromEast desirablefeatureoftoastedwoodasitprevents European Q. petraea species :28.35,24.12and22.00 excessivebitternessinagedwines.Thehigher mgg –1 forMoldavian,UkrainianandRomanian reductioninvescalaginlevelduringthetoasting samples,respectively(PridaandPuech,2006).Our processcomparedtocastalaginisduetothefactthat seasonedwoodsampleshadlowerellagitannin vescalaginismorethermosensitivethancastalagin –1 (GlabasniaandHofmann,2006 ;2007 ;Sarni et al. , contentthan Q. robur wood(around45mgg 1990).Fig.1showsthe chromatogramsforseasoned whateveritsorigin).Ontheotherhand,thetotal andtoasted C. sativa wood.Ascanbeseen,both amountsofellagitanninsinseasoned C. sativa and typesofwoodefficientlyresistthermaldegradation Q. pyrenaica woodwereconsiderablyhigherthan andarethussuitableforcooperage. thatfoundintheAmericanoakspeciesmost commonlyusedincooperage( viz. Q. alba ,8.36mg Fromasensorypointofview,theincreasedcontents g–1 )(PridaandPuech,2006). ofvescalaginandcastalaginin seasonedandmedium- toasted C. sativa woodcanbeperceivedasbitter Vescalagin,castalaginandroburinEwerethemajor sensationsinagedbeverages,asrecentlyreportedby ellagitanninsinseasoned C. sativa wood ;allwere GlabasniaandHofmann(2006).Ontheotherhand, presentingreateramountsinthistypeofwoodthanin roburinBandC, whichwereidentifiedaskey seasoned Q. pyrenaica wood. C. sativa contained componentscontributingtotheastringentmouthfeel especiallylargeamountsofvescalagin.Thisis inwine( GlabasniaandHofmann,2006),can consistentwithpreviousresultssuggestingthat influencethesensoryperceptionsofspiritsand C. sativa differsfrom Quercus inthelowcastalagin- beveragesagedin Q. pyrenaica woodbarrels. to-vescalaginratio(Alañón et al. ,2011a ;Viriot et al. , Varianceanalysisrevealedsignificantdifferencesin 1994).Therefore,ahighcontentofvescalaginis ellagitannincompositionbetweenmedium-toasted seeminglytypicalof C. sativa .Bycontrast,minor andseasonedwoodbyeffectofthethermaltreatment. ellagitanninssuchasroburinB,CandD,grandinin Thermaldegradationoftotalellagitanninamountedto andellagitanninIIweredetectedinsmalleramounts 63.8 %in C. sativa and75.5 %in Q. pyrenaica .This inseasoned C. sativa woodthaninseasoned resultsuggeststhat C. sativa woodcanwithstandthe Q. pyrenaica wood . heattreatmentusedincooperagebetterthan

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Table 2. Average levels and standard deviations of low-molecular-weight (LMW) phenols ( µg g–1 ellagic acid) in seasoned and medium-toasted Castanea sativa and Quercus pyrenaica wood chips.

Q. pyrenaica .AscanbeseenfromFigure2,all Asregardsphenolicacids,bothtypesofseasoned individualellagitanninsexceptroburinAandB wood,particularlythatfrom C. sativa ,containedlarge exhibitedlessmarkedthermaldegradationin C. sativa amountsofgallicacid.Thisisconsistentwith woodthanin Q. pyrenaica wood. previousstudieswheregallicacidwasfoundin increasedamountsin C. sativa relativetoother Consistentwithpreviousfindingsinotheroakwood cooperageoakwood species(Canas et al. ,2000) species(Cadahía et al. ,2001 ;Matricardiand except Q. robur ,whosegallicacidcontentwassimilar Waterhouse,1999),mediumtoastingcausedvery tothatofchestnutwood(Alañón et al. ,2011a). strongdegradationofvescalaginandcastalagininthe Toastingconsiderablydecreasedthecontentofgallic twotypesofwood. Vescalaginwasseeminglythe acidin C. sativa wood(from590.54to488.54µgg –1 ). individualellagitanninmostpronetothermal AsimilareffectwaspreviouslyobservedbySanz et degradation,with78.8 %degradationin C. sativa al. (2010).Theespeciallyhighcontentsofseasoned samplesand89.5 %in Q. pyrenaica . andtoasted C. sativa woodinsuchapowerful antioxidantasgallicacid (Li et al. ,2005) cangreatly Theunknownellagitannin-IIIexhibitednosignificant contributeto theoverallantioxidantpowerofaged differencesbetweenthetwotypesofseasonedwood. wines. However,toastingat160–170ºCfor30mindecreased theE-IIIcontenttoagreaterextentin Q. pyrenaica Otherphenolicacidssuchasvanillic,caffeic,syringic, thatin C. sativa .E-IIIwastheindividualellagitannin andferulicwerefoundingreateramountsinseasoned leastpronetothermaldegradation,withonly9.8 % C. sativa woodthanin Q. pyrenaica wood.Toasting degradationin C. sativa and8.3 %in Q. pyrenaica . considerablyreducedtheircontentsinbothtypesof woodasaconsequenceofthermaldegradation 2. LMW phenol content (Table 2).Bycontrast,toastingincreasedellagicacid contentsasaconsequenceofitsreleasethrough Table2showsthecontentsofLMWphenolsin thermaldegradationofellagitannins(Viriot et al. , seasonedandmedium-toastedwoodsamplesas 1993).AscanbeseenfromFigure2,thermal determinedfromtheorganicextracts.Toastinghardly degradationofallphenolicacids,exceptsyringic,was alteredthetotalcontentofLMWphenols.Thiswasa moremarkedin Q. pyrenaica .Thisresultconfirmsthe resultofthedecreaseintheamountofphenolicacids increasedsuitabilityof C. sativa fortoastingrelative andtheincreaseinthatofphenolicaldehydes. to Q. pyrenaica .Itshouldbenotedthatgallicacid

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Figure 1 - HPLC ellagitannin chromatogram of seasoned (1a) and medium-toasted (1b) Portuguese Castanea sativa wood. Peak assignments: 1, Roburin A; 2, Roburin B; 3, Roburin C; 4, Grandinin; 5, Roburin D; 6, Vescalagin; 7, Unknown-I; 8, Roburin E; 9, Unknown-II; 10, Castalagin; 11, Unknown-III.

wastheleastpronetothermaldegradation,withonly and153.70µgg –1 ,respectively),butalsobecauseit 17.3 %degradationin C. sativa and24.6 %in impartedsensorypropertiesdescribedasa“vanilla Q. pyrenaica .However,thiswasaresultofitsrelease flavour”.Vanillicaldehydeisanimportantflavour- throughthermaldegradationofgallotanninsduring activecompoundwithaflavourofvanilla(Spillman thetoastingtreatment,whichseeminglyoccurstoa et al. ,1997)thatismuchappreciatedandanadded greaterextentin C. sativa owingtoitsincreased valueforagedwines.Thecontentsofvanillic contentingallotannins(Sanz et al. ,2010). aldehydeinseasonedandtoastedchestnutwoodwere muchhigher(around10times)thanthosein Q. AscanbeseenfromTable2,toastingincreasedthe pyrenaica wood.Thehighcontentofvanillic contentsofallphenolicaldehydesthroughthermal aldehydein C. sativa wasalsoobservedinour degradationoflignin(Hale et al. ,1999).Worth previousresearchwherethearomapotentialof specialnoteinthisrespectisvanillicaldehyde,not chestnutwascomparedwiththatofsomeoakwood onlybecauseitwaspresentinlargeamountsinthe speciesmostcommonlyusedincooperage(Alañón et seasonedandtoasted C. sativa woodextracts(72.06 al. ,2012).Thisresultexplainswhyabeverage

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exhibitshighervanillincontentswhenagedin Alsoitisworthnotingtherichnessof C. sativa in chestnutwoodthanwhenagedinoakwood(DeRosso phenolicacids,especiallyintheodour-active et al. ,2009).Therefore,theincreasedvanillincontent compoundvanillicaldehyde,whichwassubstantially of C. sativa appearstobeadistinctivesensorytraitfor increasedbytoasting.Therefore,Portuguesechestnut thisspecies. (C. sativa )woodisaneffectivechoiceforthe Syringaldehyde,sinapaldehydeandconiferaldehyde cooperageindustryonthegroundsofitsphenolic contentsweresubstantiallyincreasedbytoasting composition,whichcanimpartoutstandingsensory (Figure2),theincreaseinthelattertwobeing propertiestowinesagedinthistypeofwood. considerablymoremarkedin C. sativa thanin Acknowledgements :TheauthorswouldliketothankJ.M. Q. pyrenaica . GonçalvesLdaCooperage(Palaçoulo,Portugal)for CONCLUSION supplyingtheoakwoodchipsandJCCM(Consejeríade CienciayTecnología)forfinancialsupportunderthe Asshownhere,Portuguesechestnut( C. sativa )wood projectPII2109-0245-6646. M.E.Alañónwouldliketo andoak( Q. pyrenaica )woodaretwoeffective thankFundacionAlfonsoMartinEscuderoforthe alternativestotraditionaloakwoodspeciesusedin fellowshipawarded. cooperageforagingbeverages.Theellagitannin compositionofthesetwotypesofPortuguesewood REFERENCES fallsin themiddleoftherangespannedbytraditional AlañónME.,Castro-VázquezL.,Díaz-MarotoMC.and oakwoodspeciesofdiverseorigin.Basedontheir Pérez-CoelloMS.,2012. Aromaticpotentialof chemicalcompositionaftertoasting,bothtypesof Castanea sativa Mill.comparedto Quercus speciesto woodcanwithstandtheheattreatmentinvolvedin beusedincooperage. Food Chem , 130 ,875-881. cooperage. AlañónME.,Castro-VázquezL.,Díaz-MarotoMC., Thereare,however,somechemicaldifferences Hermosín-GutierrezI.,GordonMH.andPérez-Coello betweenthetwotypesofwood.Thus, C. sativa MS.,2011a. Antioxidantcapacityandphenolic containsgreateramountsofellagitannins,whichare compositionofdifferentwoodsusedincooperage. lesspronetothermaldegradationduringtoasting.In Food Chem , 129 ,1584-1590. addition,theincreasedamountsofphenolicacids AlañónME.,Pérez-CoelloMS.,Díaz-MarotoIJ.,Martín- (particularlygallicacid)presentinseasonedand AlvarezPJ.,Vila-LameiroP.andDíaz-MarotoMC., toasted C. sativa relativeto Q. pyrenaica constitutean 2011b. Influenceofgeographicallocation,siteand importantfactorfordiscriminatingbetweenthetwo. silviculturalparametersonvolatilecompositionof

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Figure 2 - Thermal degradation (%) of ellagitannins and low-molecular-weight phenols in C. sativa and Q. pyrenaica wood chips.

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