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Isolation of natural flavoring compounds from cooperage woods by pressurized hot water extraction (PHWE)

Alarcón, Marina, Díaz-Maroto, M. Consuelo, Pérez-Coello, M. Soledad, Alañón, M. Elena
Holzforschung 2019 v.73 no.3 pp. 295-303
Castanea sativa, Nothofagus pumilio, Prunus avium, Quercus alba, Quercus petraea, Robinia pseudoacacia, antioxidant activity, antioxidants, cherries, coconuts, flavorings, food industry, gas chromatography-mass spectrometry, odors, solvents, spices, volatile compounds, wood, wood residues
Cooperage woods are rich in volatile compounds responsible for pleasant aromas described as coconut, vanilla, spice, caramel, toasty, etc. In the present work, the hot water extraction under 103 bar pressure of natural flavoring compounds from cooperage wood residues is described. It was possible to obtain aqueous extracts rich in diverse volatile compounds from the following wood species: oak (Quercus alba and Quercus petraea), chestnut (Castanea sativa), cherry (Prunus avium), false acacia (Robinia pseudoacacia) and lenga (Nothofagus pumilio), while the concentration of the components is similar to that obtained with organic solvents. The gas chromatography-mass spectrometry (GC-MS) analysis of aqueous extracts shows a wide spectrum of natural flavoring compounds, the composition of which are species dependent. The extracts exhibit antioxidant properties. Water extraction under subcritical conditions offers the possibility of a sustainable recovery of natural flavorings and antioxidant compounds from cooperage woods, which are well suited for application in the food industry.