the library

European oak

Spirits & brews· spirit base

What it is

European oak is wood from Quercus robur or Quercus petraea, used to build barrels for wine, sherry and some whiskies.

What it tastes like

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

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

• 2-methoxy-4-vinylphenolaromaphenolMeasured in 7 of 341 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 (PubChem)Measured in 5 of 341 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 (PubChem)Measured in 3 of 341 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 (PubChem)Measured in 15 of 341 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 (PubChem)Measured in 9 of 341 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 (PubChem)Measured in 12 of 341 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 341 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 (PubChem)Measured in 7 of 341 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 cloves (PubChem)Measured in 19 of 341 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 341 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 341 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 341 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 (PubChem)Measured in 34 of 341 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 (PubChem)Measured in 5 of 341 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 341 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 341 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 341 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 341 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 341 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 341 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 341 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 341 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 341 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 (PubChem)Measured in 4 of 341 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 341 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 341 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")