Resolving the smell of wood - identification of odour-active compounds in Scots pine (Pinus sylvestris L.)

Scientific Reports
Linda SchreinerAndrea Buettner

Abstract

Being one of the most common trees in forests, Pinus sylvestris L. is a frequently used raw material for wood products. Its specific odour is, however, mostly unresolved to date. Accordingly, we investigated Scots pine wood samples grown in Germany for their main odorant composition. We employed dedicated odorant analysis techniques such as gas chromatography-olfactometry (GC-O) and aroma extract dilution analysis (AEDA) and successfully detected 44 odour-active compounds; of these, 39 substances were successfully identified by gas chromatography-mass spectrometry/olfactometry (GC-MS/O) and two-dimensional gas chromatography-mass spectrometry/olfactometry (2D-GC-MS/O). Among the main odorants found were (E,E)-nona-2,4-dienal, vanillin, phenylacetic acid, 3-phenylpropanoic acid, δ-octalactone and α-pinene, all of them having been detected with high flavour dilution factors during GC-O analyses. The majority of the identified odorants were fatty acid degradation products, plus some terpenoic substances and odorous substances resulting from the degradation of lignin. Although some of the detected substances have previously been reported as constituents of wood, 11 substances are reported here for the first time as odour-active com...Continue Reading

References

Dec 22, 1999·Journal of Agricultural and Food Chemistry·A Buettner, P Schieberle
Jan 5, 2002·Archives of Environmental Health·L K JensenB Knudsen
Mar 19, 2002·Physiology & Behavior·Hitomi AkutsuYuji Mori
May 12, 2005·Journal of Agricultural and Food Chemistry·Idoia JarautaVicente Ferreira
Nov 1, 1989·TAG. Theoretical and applied genetics. Theoretische und angewandte Genetik·T OhgawaraI Oiyama

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Citations

Jun 5, 2019·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Michelle S S Amaral, Philip J Marriott
Jul 22, 2020·Natural Product Reports·Nicolas Baldovini, Alain Chaintreau
Oct 20, 2021·Journal of Agricultural and Food Chemistry·Chun-Wei ChuangFang-Hua Chu

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