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Quantification of megastigmatrienone, a potential contributor to tobacco aroma in spirits

2016; Elsevier BV; Volume: 203; Linguagem: Inglês

10.1016/j.foodchem.2016.02.034

1873-7072

Davide Slaghenaufi, Marie‐Claire Perellò, Stéphanie Marchand, Gilles de Revel,

Phytochemicals and Antioxidant Activities

A SPME-GC-MS method was adapted and validated in order to quantify 5 megastigmatrienones and related odorous compounds from oak wood: guaiacol, cis-whisky lactone, trans-whisky lactone, γ-nonalactone, eugenol, vanillin, and acetovanillone in a single run. The five megastigmatrienone isomers (tabanones) were quantified, for the first time, in Cognac, Armagnac and rum, as contributors to tobacco-like aromas. Spirits aged in oak barrels contain higher amounts, but megastigmatrienones are also present in freshly-distilled spirits. Statistical analysis revealed that freshly-distilled and barrel-aged spirits were differentiated by their megastigma-4,7E,9-trien-3-one levels. The Armagnac and Cognac samples were distinguished by their concentrations of the megastigma-4,6Z,8E-trien-3-one isomer.