Evaluation of dried-wood odors: comparison between analytical and sensory data on odors from dried sugi (Cryptomeria japonica) wood

摘要

The emissions of volatile organic compounds from air-dried, conventionally dried, and high-temperaturedried sugi wood were compared by gas chromatographymass spectrometry. Terpenes were clearly the main compound group in the air-dried wood samples, whereas acetic acid was only detected in the high-temperature-dried wood samples, indicating that considerable changes occurred in the volatile compound emission profile during hightemperature processing. The most abundant compounds in the air-dried wood and conventionally dried wood were δ-cadinene, α-muurolene, and β-cadinene (sesquiterpenes) for all specimens, and a-pinene and D-limonene (monoterpenes) for conventionally dried wood and air-dried wood. In contrast, acetic acid was detected only in the hightemperature-dried wood. Sensory evaluation of volatile organic compounds was performed by 18 male university students. Volatile compounds of air-dried wood and conventionally dried wood were assessed as being significantly more soothing than those from high-temperature-dried wood.