GC-MS identification of volatile compounds in oak chips and powder

The volatile composition of untoasted and toasted oak chips and powder samples were determined using gas chromatography–mass spectrometry (GC–MS) coupled with headspace solid phase microextraction (HS-SPME) and using a PDMS/Carboxen/DVB fibre. Samples were produced from oak wood Quercus grown in the Republic of Macedonia. A total of 66 volatile compounds were identified, revealing a very complex aroma profile of oak samples composed of acids, alcohols, aldehydes, esters, ketones, lactones, phenolic aldehydes, volatile phenols and other compounds. Phenolic aldehydes dominated in the toasted samples, while total acids prevailed in untoasted oaks. Concerning the toasting temperatures (at 120 and 170 °C), it was observed that toasted samples were significantly richer in total volatiles compared to the untoasted samples