VERIFIEDPRIMARY
The aroma of toasted oak wood (Quercus petraea): from sensory analysis to molecular characterisation
Marie Courregelongue & Alexandre Pons
DOI 10.20870/oeno-one.2024.58.4.7883CLM-OAK-001 · VERIFIED
Aroma of toasted oak wood
A sensory panel described toasted sessile oak with six aroma descriptors (fresh wood, fresh green, sweet, roasted, spicy and smoky), and thymoquinone (pencil and cedar odour) and verbenone (fresh, menthol and tea-leaf odour) were identified as contributing volatiles.
Toasted cooperage oak (Quercus petraea) studied for wine and spirits; untoasted or other oak may differ.
The statement the claim rests on was found word for word in the abstract fetched from the named service, and an editor read the full abstract against every part of the claim. Abstract from Crossref (api.crossref.org), check run 36955913407.
active · reviewed 2026-10-02 · corrections 0
CANONICAL PROFILES1
SUPPORTING SOURCES1
Permanent identifier smellbook:claim:aroma-of-toasted-oak-wood · Graph record (JSON)
Dataset history In the SmellBook dataset since Strategy Phase 349.