Quantification of aging markers substances in Quercus humboldtii through high efficiency liquid chromatography

Cuantificación de Sustancias Marcadoras de Envejecimiento en Quercus humboldtii por Cromatografía Líquida de Alta Eficiencia

During maturation of alcoholic drinks, American and French oak barrels are used. These in contact with the liquor release substances that contribute with final drink tasting characteristics. Syringaldehyde and vainillin are some of these compounds that are considered aging markers to determine quality of aged drinks. The objective of this work was to determine, using high performance liquid chromatography, the presence of both, syringaldehyde and vainillin, compounds in Colombian oak (Quercus humboldtii) with and without toasting at 180 °C during 3 hours, in order to evaluate the possibility of using Colombian oak barrels for drink maturation. The data showed that toasting significantly influences characteristics of Colombian oak, since no syringaldehyde and vainillin were detected when toasting was not applied. Syringaldehyde/ vanillin relation was 1.45 in toasted indicating a balance between these aldehydes and the possibility of continuing studies regarding acceptance of Querqus humboldtii as source for drink maturation barrels.

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