Technical Data Sheet (TDS) - Turkish Oak (Medium Roast) Extract

Turkish Oak (Medium Roast) Extract — English (v1)

Manufacturer: AltraFlora

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Product information

  • Product Name: Medium-roast Turkish oak scCO₂ extract, PN AFQRCR1TSF
  • Scientific name: Quercus cerris
  • Parts utilized for extraction: Heartwood (medium-toast cooperage staves)
  • Appearance: Dark amber, viscous oleoresinous extract
  • Aroma: Characteristic toasted oak, whisky-like, vanillic, smoky-sweet
  • Solubility: Insoluble in water; soluble in ethanol (≥40 % v/v) and edible oils

Raw material specification

AnalysisMethodResult
Total ash for herbPh. Eur. (2.4.16)<4%
PesticidesGC/MS, LC-MS/MSComplies with Ph. Eur. (2.8.13)
Aflatoxins (G1, G2, B1, B2)AOAC 999.07Complies with Ph. Eur. (2.8.18)
Ochratoxin AAOAC 2004.10Complies with Ph. Eur. (2.8.22)
Benzo(a)pyrene (PAH)JOSS 2002 25, pp. 96–100<10 ppb

Extract specification

AnalysisMethod SpecificationResult
Major aroma compounds:GC-MS / GC-FID (NIST 11/14, FID area %)
VanillinGC-MS / GC-FID (NIST 11/14, FID area %)>0.40 %0.70 %
SyringaldehydeGC-MS / GC-FID (NIST 11/14, FID area %)>1.00 %1.41 %
trans-ConiferaldehydeGC-MS / GC-FID (NIST 11/14, FID area %)>4.00 %4.73 %
Sinapic aldehydeGC-MS / GC-FID (NIST 11/14, FID area %)>2.00 %3.38 %
5-HydroxymethylfurfuralGC-MS / GC-FID (NIST 11/14, FID area %)>4.00 %5.49 %
AcetovanilloneGC-MS / GC-FID (NIST 11/14, FID area %)—n.d.
TOTALGC-MS / GC-FID (NIST 11/14, FID area %)>12.0 %15.71 %
Fatty acid composition (major, % w/w):GC-FID, methyl-ester derivatisation (AOAC 996.06 ad.)
Linoleic acid (C18:2)GC-FID, methyl-ester derivatisation (AOAC 996.06 ad.)>2.00 %2.62 %
Palmitic acid (C16:0)GC-FID, methyl-ester derivatisation (AOAC 996.06 ad.)>1.00 %1.23 %
α-Linolenic acid (C18:3)GC-FID, methyl-ester derivatisation (AOAC 996.06 ad.)>0.50 %0.91 %
Lignoceric acid (C24:0)GC-FID, methyl-ester derivatisation (AOAC 996.06 ad.)>0.50 %0.67 %
Behenic acid (C22:0)GC-FID, methyl-ester derivatisation (AOAC 996.06 ad.)>0.40 %0.57 %
Oleic acid (C18:1)GC-FID, methyl-ester derivatisation (AOAC 996.06 ad.)>0.40 %0.54 %
Stearic acid (C18:0)GC-FID, methyl-ester derivatisation (AOAC 996.06 ad.)>0.40 %0.52 %
TOTAL major FAsGC-FID, methyl-ester derivatisation (AOAC 996.06 ad.)>4.9 %7.05 %
Total Phenolic Content (TPC)Folin-Ciocalteu (765 nm)>150 mg GAE/g190.0 mg GAE/g
DPPH IC₅₀ (antioxidant capacity)UV-Vis spectrophotometry (515 nm, methanol)<80 ppm70.7 ppm
Loss on drying (%)Ph. Eur. (2.8.17)<5%<2 %
Arsenic (As)ICP-OES (In-house method)N.D. (< 1 ppm)N.D.
Cadmium (Cd)ICP-OES (In-house method)N.D. (< 3 ppm)N.D.
Lead (Pb)ICP-OES (In-house method)N.D. (< 1 ppm)N.D.
Mercury (Hg)ICP-OES (In-house method)N.D. (< 0.1 ppm)N.D.
Total aerobic microbial count (cfu/g)ISO 48331<10000Complies
Yeast & mold (cfu/g)ISO 215272<100Complies
Escherichia coliISO 166492N.D. (in 1 g)N.D.
SalmonellaISO 6579N.D. (in 25 g)N.D.
Pseudomonas aeruginosaISO 13720N.D. (in 1 g)N.D.
Staphylococcus aureusISO 68881N.D. (in 1 g)N.D.

Additional data

  • Storage conditions: Store in cool and dry place, keep away from intense light and high heat.
  • Carrier: None. This is a pure supercritical-CO₂ extract.
  • Packaging: 1–5 kg/bottle, 10–25–50 kg/drum.
  • Shelf life: 24 months
  • Dosage and use: Recommended as a whisky / wine barrel-maturation surrogate for rapid flavour development. Provides the characteristic toasted-oak, vanillic, smoky-sweet profile of barrel-aged products without months of barrel contact. Typical dosage 1–5 mg per litre of finished spirit or wine; 1–10 mg/kg in confectionery, baked goods, or sauces. Pre-dissolve in neutral spirit (≥40 % ethanol) before blending.

Values above are transcribed from the PDF below, which remains the authoritative document. Results are from the batch named in the PDF.