오크나무의 숙성방법과 숙성시 노출위치에 따른 주요 향성분의 차이에 대한 연구 = Studies on the differences in concentrations of major oak volatiles dependent upon seasoning methods and exposures

다국어 초록 (Multilingual Abstract)

Differences in concentration of five major oak volatiles including eugenol, cis-oak lactone, trans-oak lactone, vanillin, syringaldehyde were analyzed by gas chromatograph-mass spectrometer from the oak staves which were aged by two different methods such as open-air (air seasoning) and warehouse (non-air-seasoned). Samples for the analysis were obtained by shaving from the different surfaces and depth of the aged staves. The highest levels of major volatiles, particularly cis-oak lactone were observed from the samples taken in the second layer from the bottom side of the air-seasoned staves. Samples from the side of the staves, both air-seasoned and non-air-seasoned showed the lowest levels of the major volatiles. trans-Oak lactone was absent in the surface of the top layer irrespective of the seasoning methods. Interestingly, the oak staves seasoned in warehouse (non-air-seasoned) also showed a relatively high levels of the major volatiles. This study indicates that seasoning methods can have a significant effect on the concentration of the major oak volatiles.