Chemo-sensory characterization of aroma active compounds of native oak wood in relation to their geographical origins was written by Ghadiriasli, Rahil;Mahmoud, Mohamed A. A.;Wagenstaller, Maria;van de Kuilen, Jan-Willem;Buettner, Andrea. And the article was included in Food Research International in 2021.SDS of cas: 706-14-9 This article mentions the following:
Oak wood contains aroma-active compounds that contribute significantly to the chem. structure, olfactory and gustatory qualities of alc. beverages and vinegars as byproducts that have been either fermented and/or aged in oak barrels. The chem. composition of cooperage oak is highly variable, depending on the degree of toasting and natural seasoning. However, it is unclear whether the odor of oak varies according to different geog. regions and pedoclimatic conditions. Especially in view of the actual challenges in forestry in relation to climate change, the present study aimed at elucidating the odorous constituents of nine natural oak samples from Germany, Austria and Hungary with respect to these influencing parameters. The odor profiles of the oaks were compared, the potent odorants were determined, and selected odorants were quantified using stable isotope dilution assays (SIDA). The majority of the identified odorants in all samples were fatty acid degradation products, followed by a series of odorants with terpenoic structure and others resulting from the degradation of lignin. Several different odorants including 2-propenoic acid and cinnamaldehyde are reported here for the first time in oaks from different growth regions. Odor activity values (OAVs), calculated based on odor thresholds (OTs) in water, revealed hexanal, (E)-2-nonenal, (Z)-3-hexenal, eugenol, vanillin, and whiskey lactone as potent odorants for the oak odor. Principal component anal. of the data obtained from sensory evaluation, comparative aroma extract dilution anal. (cAEDA) and their corresponding quantified odorants showed that the highest separation rate was obtained for Hungarian oak, whereas Austrian and Bavarian oak samples were more similar. Recombination experiments by mixing the dominant odorants in their naturally occurring concentrations revealed a good agreement of the smell properties of the model mixture with the smell of the resp. original sample. These findings aim at evaluating and establishing a better understanding of the distinctive smell of oak wood and demonstrated the prospects of new oak sources. In the experiment, the researchers used many compounds, for example, 5-Hexyldihydrofuran-2(3H)-one (cas: 706-14-9SDS of cas: 706-14-9).
5-Hexyldihydrofuran-2(3H)-one (cas: 706-14-9) belongs to esters. Esters are widespread in nature and are widely used in industry. In nature, fats are in general triesters derived from glycerol and fatty acids. Esters are responsible for the aroma of many fruits, including apples, durians, pears, bananas, pineapples, and strawberries. Many esters have the potential for conformational isomerism, but they tend to adopt an s-cis (or Z) conformation rather than the s-trans (or E) alternative, due to a combination of hyperconjugation and dipole minimization effects. The preference for the Z conformation is influenced by the nature of the substituents and solvent, if present. Lactones with small rings are restricted to the s-trans (i.e. E) conformation due to their cyclic structure.SDS of cas: 706-14-9
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics