Multimodal analysis reveals shifts in metabolite distribution in oak wood for barrel aging, suggesting ways to enhance spirits' sensory profiles.
Oak wood plays a crucial role in barrel aging, significantly influencing the flavor, aroma, and quality of aged spirits. This study integrates liquid chromatography–tandem mass spectrometry (LC–MS/MS), laser desorption/ionization mass spectrometry (LDI‐MS), and time‐of‐flight secondary ion mass spectrometry (TOF‐SIMS) to analyze metabolite distribution in oak wood. By comparing freshly cut wood, freshly toasted wood, or historical wood staves of 2‐ to 50‐ or 100‐year‐old, this multimodal approach reveals spatial distribution changes in lignin, polysaccharides, lipids, and extractable compounds such as phenolic ones. Notably, the degradation of polysaccharides and migration of ellagitannins are observed, providing new insights into wood‐aging dynamics. These findings offer potential improvements in barrel aging techniques to enhance the sensory profile of spirits.
No takes yet. Share an insight, caveat, or question.
Cournut et al. (2025) studied this question.
Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context: