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.SRC-OAK-2024 · PRIMARY
The aroma of toasted oak wood (Quercus petraea): from sensory analysis to molecular characterisation
Marie Courregelongue & Alexandre Pons · OENO One
Title, journal, date and first author checked against the publisher’s Crossref record on 2026-10-02 (check run 36958508250). Publication date confirmed to the day. Open licence reported by the publisher: CC BY 4.0. SmellBook publishes only the citation and its own claim, never the work’s text.
Reviewed 2026-10-02 · corrections 0
oak woodtoastingthymoquinonesensory analysis
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Permanent identifier smellbook:source:toasted-oak-aroma-2024 · Graph record (JSON)
Dataset history In the SmellBook dataset since Strategy Phase 349.