the library

American oak

Spirits & brews· spirit base

What it is

American oak is wood from Quercus alba, the white oak used to build barrels that age whiskey, rum and other spirits.

What it tastes like

On the nose: phenolic, butter, cloves; the house adds vanilla ✳. Among its measured molecules: apocynin, acetosyringone, methyl vanillate, trans-4-propenylsyringol, m-cresol.

28 of 40 compounds on file carry a paper the library can cite.

• 2-methoxy-4-vinylphenolaromaphenolMeasured in 7 of 341 ingredients.cite

  7.45 μg/g in the America (Quercus alba) oak-block origin column — Luo et al. 2023, Foods (Table 2 (Analysis of variance (ANOVA) for the content of oak–derived volatiles in oak blocks of different origins (μg/g)), row "4–Vinylguaiacol", column "A")
• orthocresolaromaphenolreads as phenolic (PubChem)Measured in 5 of 341 ingredients.cite

  1.04 μg/g in the America (Quercus alba) oak-block origin column — Luo et al. 2023, Foods (Table 2 (Analysis of variance (ANOVA) for the content of oak–derived volatiles in oak blocks of different origins (μg/g)), row "o–Cresol", column "A")
• m-cresolaromaphenolreads as phenolic (PubChem)Measured in 3 of 341 ingredients.cite

  0.45 μg/g in the America (Quercus alba) oak-block origin column — Luo et al. 2023, Foods (Table 2 (Analysis of variance (ANOVA) for the content of oak–derived volatiles in oak blocks of different origins (μg/g)), row "m–Cresol", column "A")
• guaiacolaromaphenolreads as aromatic (PubChem)Measured in 15 of 341 ingredients.cite

  11.41 μg/g in the America (Quercus alba) oak-block origin column (country effect not significant, p >= 0.05) — Luo et al. 2023, Foods (Table 2 (Analysis of variance (ANOVA) for the content of oak–derived volatiles in oak blocks of different origins (μg/g)), row "Guaiacol", column "A")
• phenolaromareads as sweet, tarry (PubChem)Measured in 9 of 341 ingredients.cite

  1.48 μg/g in the America (Quercus alba) oak-block origin column — Luo et al. 2023, Foods (Table 2 (Analysis of variance (ANOVA) for the content of oak–derived volatiles in oak blocks of different origins (μg/g)), row "Phenol", column "A")
• vanillinaromaphenolreads as sweetish (PubChem)Measured in 12 of 341 ingredients.cite

  131.35 μg/g in the America (Quercus alba) oak-block origin column — Luo et al. 2023, Foods (Table 2 (Analysis of variance (ANOVA) for the content of oak–derived volatiles in oak blocks of different origins (μg/g)), row "Vanillin", column "A")
• apocyninaromaketoneMeasured in 2 of 341 ingredients.cite

  21.78 μg/g in the America (Quercus alba) oak-block origin column — Luo et al. 2023, Foods (Table 2 (Analysis of variance (ANOVA) for the content of oak–derived volatiles in oak blocks of different origins (μg/g)), row "Acetovanilone", column "A")
• p-cresolaromaphenolreads as phenolic (PubChem)Measured in 7 of 341 ingredients.cite

  0.84 μg/g in the America (Quercus alba) oak-block origin column — Luo et al. 2023, Foods (Table 2 (Analysis of variance (ANOVA) for the content of oak–derived volatiles in oak blocks of different origins (μg/g)), row "p–Cresol", column "A")
• eugenolaromaphenolreads as cloves (PubChem)Measured in 19 of 341 ingredients.cite

  13.10 μg/g in the America (Quercus alba) oak-block origin column (country effect not significant, p >= 0.05) — Luo et al. 2023, Foods (Table 2 (Analysis of variance (ANOVA) for the content of oak–derived volatiles in oak blocks of different origins (μg/g)), row "Eugenol", column "A")
• syringolaromaphenolMeasured in 5 of 341 ingredients.cite

  89.79 μg/g in the America (Quercus alba) oak-block origin column — Luo et al. 2023, Foods (Table 2 (Analysis of variance (ANOVA) for the content of oak–derived volatiles in oak blocks of different origins (μg/g)), row "Syringol", column "A")
• creosolaromaphenolMeasured in 7 of 341 ingredients.cite

  9.45 μg/g in the America (Quercus alba) oak-block origin column — Luo et al. 2023, Foods (Table 2 (Analysis of variance (ANOVA) for the content of oak–derived volatiles in oak blocks of different origins (μg/g)), row "4–Methylguaiacol", column "A")
• furfuryl alcoholaromaalcoholreads as bitter (PubChem)Measured in 16 of 341 ingredients.cite

  29.08 μg/g in the America (Quercus alba) oak-block origin column — Luo et al. 2023, Foods (Table 2 (Analysis of variance (ANOVA) for the content of oak–derived volatiles in oak blocks of different origins (μg/g)), row "2–Furfurylalcohol", column "A")
• furfuralaromafuranreads as almond (PubChem)Measured in 34 of 341 ingredients.cite

  2048.68 μg/g in the America (Quercus alba) oak-block origin column — Luo et al. 2023, Foods (Table 2 (Analysis of variance (ANOVA) for the content of oak–derived volatiles in oak blocks of different origins (μg/g)), row "Furfural", column "A")
• maltolaromaetherreads as fragrant, caramel (PubChem)Measured in 5 of 341 ingredients.cite

  80.49 μg/g in the America (Quercus alba) oak-block origin column (country effect not significant, p >= 0.05) — Luo et al. 2023, Foods (Table 2 (Analysis of variance (ANOVA) for the content of oak–derived volatiles in oak blocks of different origins (μg/g)), row "Maltol", column "A")
• syringaldehydearomaphenolMeasured in 6 of 341 ingredients.cite

  758.19 μg/g in the America (Quercus alba) oak-block origin column — Luo et al. 2023, Foods (Table 2 (Analysis of variance (ANOVA) for the content of oak–derived volatiles in oak blocks of different origins (μg/g)), row "Syringaldehyde", column "A")
• 5-methylfurfuralaromafuranMeasured in 10 of 341 ingredients.cite

  233.87 μg/g in the America (Quercus alba) oak-block origin column — Luo et al. 2023, Foods (Table 2 (Analysis of variance (ANOVA) for the content of oak–derived volatiles in oak blocks of different origins (μg/g)), row "5–MethyIfurfural", column "A")
• 2-acetylfuranaromafuranMeasured in 7 of 341 ingredients.cite

  3.20 μg/g in the America (Quercus alba) oak-block origin column — Luo et al. 2023, Foods (Table 2 (Analysis of variance (ANOVA) for the content of oak–derived volatiles in oak blocks of different origins (μg/g)), row "Acetylfuran", column "A")
• acetosyringonearomaphenolMeasured in 2 of 341 ingredients.cite

  83.87 μg/g in the America (Quercus alba) oak-block origin column — Luo et al. 2023, Foods (Table 2 (Analysis of variance (ANOVA) for the content of oak–derived volatiles in oak blocks of different origins (μg/g)), row "Acetosyringone", column "A")
• 4-propylguaiacolaromaphenolMeasured in 3 of 341 ingredients.cite

  12.63 μg/g in the America (Quercus alba) oak-block origin column — Luo et al. 2023, Foods (Table 2 (Analysis of variance (ANOVA) for the content of oak–derived volatiles in oak blocks of different origins (μg/g)), row "4–Propylguaiacol", column "A")
• methyl vanillatearomaphenolMeasured in 2 of 341 ingredients.cite

  2.95 μg/g in the America (Quercus alba) oak-block origin column — Luo et al. 2023, Foods (Table 2 (Analysis of variance (ANOVA) for the content of oak–derived volatiles in oak blocks of different origins (μg/g)), row "Methyl vanillate", column "A")
• 4-ethylguaiacolaromaphenolMeasured in 11 of 341 ingredients.cite

  4.46 μg/g in the America (Quercus alba) oak-block origin column (country effect not significant, p >= 0.05) — Luo et al. 2023, Foods (Table 2 (Analysis of variance (ANOVA) for the content of oak–derived volatiles in oak blocks of different origins (μg/g)), row "4–Ethylguaiacol", column "A")
• 4-allylsyringolaromaphenolMeasured in 3 of 341 ingredients.cite

  25.99 μg/g in the America (Quercus alba) oak-block origin column — Luo et al. 2023, Foods (Table 2 (Analysis of variance (ANOVA) for the content of oak–derived volatiles in oak blocks of different origins (μg/g)), row "4–Allylsyringol", column "A")
• 5-hydroxymethylfurfuralaromaalcoholreads as butter, caramel, musty (PubChem)Measured in 11 of 341 ingredients.cite

  1035.14 μg/g in the America (Quercus alba) oak-block origin column — Luo et al. 2023, Foods (Table 2 (Analysis of variance (ANOVA) for the content of oak–derived volatiles in oak blocks of different origins (μg/g)), row "5–Hydroxymethylfurfural", column "A")
• isoeugenolaromaacidreads as spice-clove (PubChem)Measured in 4 of 341 ingredients.cite

  187.21 μg/g in the America (Quercus alba) oak-block origin column — Luo et al. 2023, Foods (Table 2 (Analysis of variance (ANOVA) for the content of oak–derived volatiles in oak blocks of different origins (μg/g)), row "Isoeugenol", column "A")
• coniferaldehydearomaphenolMeasured in 3 of 341 ingredients.cite

  1244.33 μg/g in the America (Quercus alba) oak-block origin column — Luo et al. 2023, Foods (Table 2 (Analysis of variance (ANOVA) for the content of oak–derived volatiles in oak blocks of different origins (μg/g)), row "Coniferaldehyde", column "A")
• trans-4-propenylsyringolaromaphenolMeasured in 2 of 341 ingredients.cite

  150.92 μg/g in the America (Quercus alba) oak-block origin column — Luo et al. 2023, Foods (Table 2 (Analysis of variance (ANOVA) for the content of oak–derived volatiles in oak blocks of different origins (μg/g)), row "trans–4–Propenylsyringol", column "A")