PMID- 33491777
OWN - NLM
STAT- MEDLINE
DCOM- 20210804
LR  - 20210804
IS  - 1097-0010 (Electronic)
IS  - 0022-5142 (Linking)
VI  - 101
IP  - 11
DP  - 2021 Aug 30
TI  - Corky off-flavor compounds in cork planks at different storage times before 
      processing. Influence on the quality of the final stoppers.
PG  - 4735-4742
LID - 10.1002/jsfa.11119 [doi]
AB  - BACKGROUND: Cork companies store cork planks before processing them for a minimum 
      of 6 months to dry up and to stabilize their texture and chemical composition, 
      although many companies extend this storage period up to 12 months. However, 
      there is no information about the influence of this seasoning period on their 
      'corky' off flavors. For this reason, the main compounds responsible for the 
      'cork taint' of planks stored before processing from 6 to 12 months were 
      investigated. RESULTS: Four haloanisoles and three halophenols were identified: 
      2,4,6-trichloroanisole (TCA), 2,3,4,6-tetrachloroanisole (TeCA), 
      pentachloroanisole (PCA), 2,4,6-tribromoanisole (TBA), 2,4,6-trichlorophenol 
      (TCP), 2,3,4,6-tetrachlorophenol (TeCP), and 2,4,6-tribromophenol (TBP). All of 
      the planks presented some haloanisole or halophenol after 6 and 9 months of 
      storage, which practically disappeared after a year of storage. These compounds 
      were only detected in the cork stoppers made from planks with 6 and 9 months of 
      storage. Of the alkylmethoxypyrazines, 2-methoxy-3,5-dimethylpyrazine (MDMP), 
      3-isopropyl-2-methoxypyrazine (IPMP), and 3-isobutyl-2-methoxypyrazine (IBMP) 
      were identified. The MDMP was detected in a larger number of planks with 6 months 
      of storage and at higher concentrations than IPMP and IBMP. However, MDMP was not 
      detected in the cork stoppers made from planks at 6, 9, and 12 months of storage. 
      CONCLUSION: A storage time of 6 months before processing of raw cork planks would 
      be sufficient to obtain cork stoppers with low concentrations of corky off-flavor 
      compounds. An increase in storage up to 9 or 12 months would result in 
      practically 'cork taint'-free natural stoppers. (c) 2021 Society of Chemical 
      Industry.
CI  - (c) 2021 Society of Chemical Industry.
FAU - Alanon, M Elena
AU  - Alanon ME
AUID- ORCID: 0000-0002-5988-2947
AD  - Food Technology, Higher Technical School of Agronomic Engineering, University of 
      Castilla-La Mancha, Ciudad Real, Spain.
FAU - Alarcon, Marina
AU  - Alarcon M
AD  - Food Technology, Faculty of Chemical Sciences and Technologies, Regional 
      Institute for Applied Scientific Research (IRICA), University of Castilla-La 
      Mancha, Ciudad Real, Spain.
FAU - Diaz-Maroto, Ignacio J
AU  - Diaz-Maroto IJ
AD  - Departamento de Ingenieria Agroforestal, Escuela Politecnica Superior, Campus 
      Universitario s/n, Universidad de Santiago de Compostela, Lugo, Spain.
FAU - Perez-Coello, M Soledad
AU  - Perez-Coello MS
AD  - Food Technology, Faculty of Chemical Sciences and Technologies, Regional 
      Institute for Applied Scientific Research (IRICA), University of Castilla-La 
      Mancha, Ciudad Real, Spain.
FAU - Diaz-Maroto, M Consuelo
AU  - Diaz-Maroto MC
AUID- ORCID: 0000-0002-1219-0927
AD  - Food Technology, Faculty of Chemical Sciences and Technologies, Regional 
      Institute for Applied Scientific Research (IRICA), University of Castilla-La 
      Mancha, Ciudad Real, Spain.
LA  - eng
GR  - SBPLY-17-180501-000445/Junta de Comunidades de Castilla-La Mancha/
PT  - Journal Article
DEP - 20210211
PL  - England
TA  - J Sci Food Agric
JT  - Journal of the science of food and agriculture
JID - 0376334
RN  - 0 (Volatile Organic Compounds)
SB  - IM
MH  - Food Handling/instrumentation
MH  - Plant Bark/*chemistry
MH  - Quercus/*chemistry
MH  - Time Factors
MH  - Volatile Organic Compounds/*chemistry
MH  - Wood/chemistry
OTO - NOTNLM
OT  - alkylmethoxypyrazines
OT  - cork planks
OT  - haloanisoles
OT  - halophenols
OT  - storage
EDAT- 2021/01/26 06:00
MHDA- 2021/08/05 06:00
CRDT- 2021/01/25 08:44
PHST- 2021/01/11 00:00 [revised]
PHST- 2020/09/08 00:00 [received]
PHST- 2021/01/25 00:00 [accepted]
PHST- 2021/01/26 06:00 [pubmed]
PHST- 2021/08/05 06:00 [medline]
PHST- 2021/01/25 08:44 [entrez]
AID - 10.1002/jsfa.11119 [doi]
PST - ppublish
SO  - J Sci Food Agric. 2021 Aug 30;101(11):4735-4742. doi: 10.1002/jsfa.11119. Epub 
      2021 Feb 11.