Characterization of carotenoids and their degradation products in oak wood. Incidence on the flavour of wood

Abstract

The presence of carotenoids (principally β-carotene and lutein) in oak wood is an important factor when selecting wood for barrel making. Amounts are generally small and vary considerably between samples, depending on several parameters and notably the colour of the piece of wood. Among the samples studied, pinkish oak woods were significantly richer in carotenoids than other coloured woods. Carotenoids are highly sensitive to oxygen, light and temperature, producing many degradation products, mostly norisoprenoids. A new method is suggested in order to extract and identify these oak wood compounds. Norisoprenoids are new aromatic compounds, some of which have fruity and floral notes, which can contribute to the fruity character of the aromatic range of oak. .