Table 1 List of mass peaks, chemical formulae, tentative identification of compounds and mean peak areas by oak source and toasting temperature.

From: Real-Time Mass Spectrometry Monitoring of Oak Wood Toasting: Elucidating Aroma Development Relevant to Oak-aged Wine Quality

measured mass

exact mass

error

mass accuracy

tentative identifiation

chemical formula

two-way ANOVA

peak areasa

(Da)

(Da)

(mDa)

(ppm)

Sb

Tb

SxTb

FO-175

FO-200

FO-225

AO-175

AO-200

AO-225

97.031

97.0284

2.8

28

furfural

C5H4O2+

n.s.

***

n.s

3.7E + 02 ± 2.5E + 02b

2.5E + 03 ± 8.9E + 02b

2.0E + 04 ± 3.9E + 03a

4.3E + 02 ± 2.0E + 02b

3.2E + 03 ± 1.7E + 03b

2.5E + 04 ± 1.7E + 04a

111.048

111.0441

3.6

33

5-methylfurfural

C6H6O2+

n.s.

***

n.s.

2.5E + 01 ± 2.7E + 01b

2.8E + 02 ± 2.4E + 02b

2.9E + 03 ± 2.6E + 03a

2.1E + 01 ± 1.3E + 01b

2.5E + 02 ± 2.2E + 02b

2.7E + 03 ± 2.6E + 03a

125.064

125.0597

4.6

36

guaiacol

C7H8O2+

*

***

**

6.1E-01 ± 5.2E-01c

6.5E + 00 ± 3.6E + 00c

6.8E + 01 ± 2.8E + 01b

1.3E + 00 ± 5.4E-01c

8.6E + 00 ± 5.1E + 00c

9.9E + 01 ± 4.6E + 01a

127.041

127.0390

2.3

18

5-hydroxymethylfurfural/maltol

C6H6O3+

***

***

***

6.4E + 00 ± 5.5E + 01d

5.5E + 01 ± 1.5E + 01cd

4.1E + 02 ± 1.2E + 02b

8.4E + 00 ± 4.7E + 00d

8.2E + 01 ± 3.3E + 01c

6.3E + 02 ± 8.9E + 01a

153.056

153.0546

1.2

8

vanillin

C8H8O3+

*

***

*

2.7E + 00 ± 2.3E + 00c

3.3E + 01 ± 2.7E + 01c

3.5E + 02 ± 1.6E + 02b

4.8E + 00 ± 1.9E + 00c

5.7E + 01 ± 4.7E + 01c

6.9E + 02 ± 5.4E + 02a

157.122

157.1223

0.2

1

oak lactone

C9H16O2+

***

***

***

6.7E + 00 ± 4.5E + 00c

1.9E + 01 ± 8.6E + 00bc

7.9E + 01 ± 3.2E + 01b

1.8E + 01 ± 1.2E + 01bc

5.1E + 01 ± 2.0E + 01bc

2.2E + 02 ± 1.3E + 02a

165.092

165.0910

1.1

7

eugenol

C10H12O2+

***

***

***

4.7E-01 ± 4.6E-01c

3.2E + 00 ± 2.2E + 00c

5.1E + 01 ± 1.8E + 01b

1.1E + 00 ± 7.3E-01c

9.7E + 00 ± 6.5E + 00c

1.2E + 02 ± 8.3E + 01a

  1. apeak areas were calculated by numerical integration at discrete ten second time intervals, FO = French oak, AO = American oak.
  2. bOak source effect (S), temperature effect (T) and source x temperature interaction (SxT) significant at the *P < 0.05, **0.01, ***0.001 level, n.s. not significant. Peak areas given are averages for the four boards within each category. Data followed by different letters (in a row) are significantly different according to ANOVA at the P < 0.05 level.