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

Food Chem. 2016 Jul 15:203:41-48. doi: 10.1016/j.foodchem.2016.02.034. Epub 2016 Feb 4.

Abstract

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.

Keywords: Armagnac; Cognac; Megastigmatrienone; Oak; Rum; SPME; Tabanone; Tobacco-like aroma.

Publication types

  • Research Support, Non-U.S. Gov't

MeSH terms

  • Alcoholic Beverages / analysis*
  • Alcoholic Beverages / standards
  • Benzaldehydes / analysis
  • Cyclohexanones / analysis*
  • Cyclohexanones / chemistry
  • Gas Chromatography-Mass Spectrometry / methods
  • Guaiacol / analysis
  • Humans
  • Isomerism
  • Lactones / analysis
  • Nicotiana / chemistry*
  • Odorants / analysis*
  • Wood / chemistry

Substances

  • Benzaldehydes
  • Cyclohexanones
  • Lactones
  • Guaiacol
  • vanillin
  • (4Z)-4-((E)-but-2-enylidene)-3,5,5-trimethylcyclohex- 2-en-1-one