Sensory characterization and identification of odorants in birch wood (Betula pendula Roth)

Abstract

As one of the most common tree species, birch wood (Betula pendula Roth) is widely used as a material of furniture and decoration indoors for its many excellent characteristics. Whereas there are some studies on the volatile composition of the essential oil from the leaves of Betula pendula Roth, only limited information is available on the odor-active constituents of birch wood. To close this gap, the odorants of birch wood were investigated by means of instrumental and sensory analyses, including techniques such as gas chromatography-flame ionization detection/olfactometry, high-resolution gas chromatography-mass spectrometry, and heart-cut two-dimensional high-resolution gas chromatography-mass spectrometry/olfactometry. Overall, a total of 20 odorants was (tentatively) identified on the basis of their respective odor qualities and retention indices and mass spectra by comparison with reference compounds. It was shown that birch wood odor is dominated by a series of terpenes, terpenoids and phenyl compounds originating from the degradation of lignin and aldehydes, ketones and acids originating from fatty acid degradation. By a sensory evaluation of the birch wood, the predominant odor attributes were determined to be earthy, pencil-like, corky/mouldy, grassy, fatty, fruity, green tea-like, herb-like, vanilla-like, and vinegar-like.