A HS-SPME-GC-MS analysis of IR heated wood: Impact of the water content on the depth profile of oak wood aromas extractability
Résumé
Controlled and reproducible IR heat treatments were applied to oak wood surfaces in order to establish a depth-profiled picture of the extractability of volatile compounds, with particular emphasis on the impact of the initial water content. Headspace-solid phase microextraction-gas chromatography coupled to mass spectrometry (HS-SPME-GC-MS) has been used to compare the concentrations of six aroma compounds (vanillin, furfural, eugenol; guaiacol and cis- and trans-whisky lactones) in hydroalcoholic extracts of series of slices representative of the first 8 mm of the wood facing the IR source. Results have shown that although water is supposed to have a delaying effect with respect to the thermal degradation of wood macromolecules, it can favor heat transfers and thus promote higher-than-expected transient local temperatures in a soaked wood. Yet, distinct behaviors could be observed between thermally-generated compounds (vanillin and guaiacol), where adsorbed water seemed to prevent the thermal degradation of the parent macromolecule, and thermally-degraded compounds such as eugenol where the presence of water would balance the compound degradation through a more efficient extraction process of this biogenesis molecule. Furfural exhibited a more complex behavior since its production as a result of hemicellulose degradation was thermally-favored in the presence of adsorbed water. Finally, whatever the applied heat flux and regardless of the initial water content, temperatures experienced by the wood deeper than 4 mm, were lower than 160 °C, which meant that beyond that depth, the initial wood composition was unaffected.
Domaines
Alimentation et Nutrition
Origine : Fichiers produits par l'(les) auteur(s)