the library

European oak

Spirits & brews· spirit base

28 of 111 compounds on file carry a paper the library can cite.

• 2-methoxy-4-vinylphenolaromaphenolMeasured in 7 of 338 ingredients.cite

  9.25 μg/g in the France (Quercus robur) 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 "F")
• orthocresolaromaphenolreads as phenolic odor (PubChem)Measured in 5 of 338 ingredients.cite

  0.56 μg/g in the France (Quercus robur) 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 "F")
• m-cresolaromaphenolreads as phenolic odor (PubChem)Measured in 3 of 338 ingredients.cite

  0.18 μg/g in the France (Quercus robur) 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 "F")
• guaiacolaromaphenolreads as aromatic odor (PubChem)Measured in 15 of 338 ingredients.cite

  9.30 μg/g in the France (Quercus robur) 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 "F")
• phenolaromareads as sweet, tarry odor (PubChem)Measured in 8 of 338 ingredients.cite

  1.44 μg/g in the France (Quercus robur) 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 "F")
• vanillinaromaphenolreads as sweetish smell (PubChem)Measured in 12 of 338 ingredients.cite

  208.42 μg/g in the France (Quercus robur) 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 "F")
• apocyninaromaketoneMeasured in 2 of 338 ingredients.cite

  34.04 μg/g in the France (Quercus robur) 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 "F")
• p-cresolaromaphenolreads as phenolic odor (PubChem)Measured in 7 of 338 ingredients.cite

  0.22 μg/g in the France (Quercus robur) 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 "F")
• eugenolaromaphenolreads as odor of cloves (PubChem)Measured in 19 of 338 ingredients.cite

  12.69 μg/g in the France (Quercus robur) 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 "F")
• syringolaromaphenolMeasured in 5 of 338 ingredients.cite

  62.86 μg/g in the France (Quercus robur) 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 "F")
• creosolaromaphenolMeasured in 7 of 338 ingredients.cite

  9.71 μg/g in the France (Quercus robur) 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 "F")
• furfuryl alcoholaromaalcoholreads as bitter (PubChem)Measured in 16 of 338 ingredients.cite

  21.68 μg/g in the France (Quercus robur) 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 "F")
• furfuralaromafuranreads as almond-like odor (PubChem)Measured in 33 of 338 ingredients.cite

  2748.46 μg/g in the France (Quercus robur) 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 "F")
• maltolaromaetherreads as fragrant, caramel-like odor (PubChem)Measured in 5 of 338 ingredients.cite

  69.49 μg/g in the France (Quercus robur) 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 "F")
• syringaldehydearomaphenolMeasured in 6 of 338 ingredients.cite

  927.29 μg/g in the France (Quercus robur) 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 "F")
• 5-methylfurfuralaromafuranMeasured in 10 of 338 ingredients.cite

  374.16 μg/g in the France (Quercus robur) 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 "F")
• 2-acetylfuranaromafuranMeasured in 7 of 338 ingredients.cite

  5.35 μg/g in the France (Quercus robur) 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 "F")
• acetosyringonearomaphenolMeasured in 2 of 338 ingredients.cite

  113.15 μg/g in the France (Quercus robur) 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 "F")
• 4-propylguaiacolaromaphenolMeasured in 3 of 338 ingredients.cite

  17.20 μg/g in the France (Quercus robur) 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 "F")
• methyl vanillatearomaphenolMeasured in 2 of 338 ingredients.cite

  3.40 μg/g in the France (Quercus robur) 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 "F")
• 4-ethylguaiacolaromaphenolMeasured in 11 of 338 ingredients.cite

  3.76 μg/g in the France (Quercus robur) 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 "F")
• 4-allylsyringolaromaphenolMeasured in 3 of 338 ingredients.cite

  22.77 μg/g in the France (Quercus robur) 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 "F")
• 5-hydroxymethylfurfuralaromaalcoholreads as butter, caramel, musty (PubChem)Measured in 11 of 338 ingredients.cite

  1585.18 μg/g in the France (Quercus robur) 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 "F")
• isoeugenolaromaacidreads as spice-clove odor (PubChem)Measured in 4 of 338 ingredients.cite

  218.52 μg/g in the France (Quercus robur) 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 "F")
• coniferaldehydearomaphenolMeasured in 3 of 338 ingredients.cite

  2435.83 μg/g in the France (Quercus robur) 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 "F")
• trans-4-propenylsyringolaromaphenolMeasured in 2 of 338 ingredients.cite

  139.03 μg/g in the France (Quercus robur) 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 "F")