Changes in low molecular weight phenolic compounds in Spanish, French, and American oak woods during natural seasoning and toasting

E Cadahía, L Muñoz… - Journal of agricultural …, 2001 - ACS Publications
The evolution of low molecular weight polyphenols in Spanish oak heartwood of Quercus
robur, Quercus petraea, Quercus pyrenaica, and Quercus faginea was studied by HPLC, in …

Volatile compounds in Spanish, French, and American oak woods after natural seasoning and toasting

E Cadahía, B Fernández de Simón… - Journal of agricultural …, 2003 - ACS Publications
… 2 e Partie: Évolution de certains composés en fonction de l'intensité de brûlage. J. Int. …
Muñoz, Estrella Cadahía and Miriam Sanz . Volatile Compounds in Acacia, Chestnut, Cherry, Ash, …

Phenolic Compounds in Chestnut (Castanea sativa Mill.) Heartwood. Effect of Toasting at Cooperage

M Sanz, E Cadahia, E Esteruelas… - Journal of Agricultural …, 2010 - ACS Publications
The phenolic and tannic composition of heartwood extracts from Castanea sativa Mill.,
before and after toasting in cooperage, were studied using HPLC-DAD and HPLC-DAD/ESI-MS, …

Volatile compounds in a Spanish red wine aged in barrels made of Spanish, French, and American oak wood

B Fernández de Simón, E Cadahía… - Journal of Agricultural …, 2003 - ACS Publications
… Jalocha, J.; Fernández de Simón, B.; Cadahía, E. Effect of increasing heat treatments on …
Cadahía, E. Panorama de los robles utilizados en la fabricación de barricas. Experiencias …

Low Molecular Weight Polyphenols in Cork of Quercus suber

E Conde, E Cadahía, MC García-Vallejo… - Journal of Agricultural …, 1997 - ACS Publications
Low molecular weight polyphenols were studied by HPLC in samples of cork from different
trees of Spanish Quercus suber and at different industrial processing stages. Gallic, …

Volatile compounds in acacia, chestnut, cherry, ash, and oak woods, with a view to their use in cooperage

…, E Esteruelas, ÁM Muñoz, E Cadahía… - Journal of Agricultural …, 2009 - ACS Publications
… Volatile compounds were extracted from wood following the method modified by Cadahía et
al… 2 e Partie: Évolution de certains composés en fonction de l’intensité de brûlage Connaiss. …

Low molecular weight phenolic compounds in Spanish oak woods

…, E Cadahía, E Conde… - Journal of Agricultural …, 1996 - ACS Publications
… In order to probe this statement, we have carried out the ellagic acid methylation with
trimethylsilyldiazomethane (Cadahía, 1995) and obtained different methyl derivatives. The …

LC‐DAD/ESI‐MS/MS study of phenolic compounds in ash (Fraxinus excelsior L. and F. americana L.) heartwood. Effect of toasting intensity at cooperage

…, BF de Simón, E Cadahía, E Esteruelas… - Journal of Mass …, 2012 - Wiley Online Library
The phenolic composition of heartwood extracts from Fraxinus excelsior L. and F.
americana L., both before and after toasting in cooperage, was studied using LC‐DAD/ESI‐MS/MS. …

Evolution of ellagitannins in Spanish, French, and American oak woods during natural seasoning and toasting

E Cadahía, S Varea, L Muñoz… - Journal of Agricultural …, 2001 - ACS Publications
… HPLC analysis of ellagitannins was carried out according to the method of Cadahía et al. (
40). An apparatus equipped with a diode array detector and with a C 18 Hypersyl ODS (5 μm) …

Effect of size, seasoning and toasting in the volatile compounds in toasted oak wood and in a red wine treated with them

BF De Simón, E Cadahía, M Del Álamo, I Nevares - Analytica chimica acta, 2010 - Elsevier
The increasing demand for wood for barrel-making in addition to the rapid extension of
alternative aging system, have led to looking into the possibility of utilizing Spanish oak. Quercus …