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The aromatic descriptor "green", reflecting grape unripeness in French red wines, is frequently associated with the levels of 3-alkyl-2-methoxypyrazines, particularly 3-isobutyl-2-methoxypyrazine (IBMP), which has bell pepper nuances. Nevertheless, not all green aromatic expressions in red wines correlate with 3-alkyl-2-methoxypyrazine concentrations. This study considered sensory and chemical approaches using Cabernet Sauvignon wines obtained from grapes harvested at one-month intervals during the 2014 and 2015 vintages to investigate other volatile odoriferous compounds. Semipreparative HPLC fractionation of wine extracts revealed a fraction with specific green aromas in the early harvest wines. Its sensory impact was confirmed by omission and reconstitution tests. Then, multidimensional gas chromatography coupled with olfactometry and mass spectrometry (MDGC-O-MS/TOF) was used for molecular characterization of the aroma compounds associated with the green aromas. Surprisingly, eucalyptol (1,8-cineole), with menthol odor was highlighted and assayed at concentrations sometimes above its olfactory detection threshold in Cabernet Sauvignon and Fer Servadou wines. Sensory tests confirmed its impact at several concentrations detected in French red wines (up to 2.61 ± 0.03 μg/L) on the menthol nuance and overall green perception, particularly via an additive effect with IBMP. Quantitation of 1,8-cineole in Cabernet Sauvignon and Merlot grapes during berry development in 2015 revealed its varietal origin with abundant concentrations in unripe berries and decrease during grape maturation. Moreover, the implication of an invasive plant (Artemisia verlotiorum) growing in certain vineyards was shown to be responsible for increased 1,8-cineole concentrations in some wines.

International audience; Ultrasound-assisted extraction of rapeseed oil was investigated and compared with conventional extraction for energy efficiency, throughput time, extraction yield, cleanness, processing cost and product quality. A multivariate study enabled us to define optimal parameters (7.7 W/cm2 for ultrasonic power intensity, 40 °C for processing temperature, and a solid/liquid ratio of 1/15) for ultrasound-assisted extraction of oil from oilseeds to maximize lipid yield while reducing solvent consumption and extraction time using response surface methodology (RSM) with a three-variable central composite design (CCD). A significant difference in oil quality was noted under the conditions of the initial ultrasound extraction, which was later avoided using ultrasound in the absence of oxygen. Three concepts of multistage cross-current extraction were investigated and compared: conventional multistage maceration, ultrasound-assisted maceration and a combination, to assess the positive impact of using ultrasound on the seed oil extraction process. The study concludes that ultrasound-assisted extraction of oil is likely to reduce both economic and ecological impacts of the process in the fat and oil industry.

International audience; Human milk odour has for long elicited research interest with regard to its function in breastfeeding initiation. The present review aims to provide an overview of the behavioural effects of human milk odour in the human neonate, considering different types of response measures in a feeding or non-feeding context. Further, an overview of the current knowledge of odorant composition and factors influencing milk odour is provided by summarizing results from analytical studies using olfactometry, and addressing changes in milk odour due to storage, lactational stage, and maternal dietary intake of odorous substances. We finally highlight some issues for future research.

International audience; This work aimed at improving knowledge about sweetness in dry wines. Following on from the empirical observations of winegrowers, we assessed the contribution of grape seeds to wine sensory properties. An inductive fractionation method guided by gustatometry was used to isolate and characterize sweet-tasting compounds from grapes. Fractionation of grape seed macerates was achieved by liquid-liquid extraction, centrifugal partition chromatography (CPC) and preparative HPLC. Then, the structures of the purified compounds were elucidated by use of FTMS and NMR. Five compounds were identified: two new compounds, 2-hydroxy-3-methylpentanoic-2-O-β-glucopyranoside (H3MP-G) and 2-hydroxy-4-methylpentanoic-2-O-β-glucopyranoside acids (H4MP-G), along with gallic-4-O-β-glucopyranoside acid (AG-G), 3-indolyl-(2R)-O-β-d-glycoside lactic acid (ILA-G) and epi-DPA-3′-O-β-glucopyranoside acid (epi-DPA-G). These compounds exhibited various levels of sweetness in a hydro-ethanolic solution and in white and red wines. Additionally, H3MP-G, H4MP-G and epi-DPA-G were identified for the first time in grapes and wines, whereas AG-G has already been reported in white grapes but never in wine.

International audience; Recently isolated spore-forming pigmented marine bacteria, Bacillus indicus HU36 and Bacillus firmus GB1 are sources of carotenoids ( fifteen distinct yellow and orange pigments and thirteen distinct pink pigments, respectively). They are glycosides of oxygenated lycopene derivatives (apo-lycopenoids) and are assumed to be more heat- and gastric-stable than common carotenoids. In this study, the oxidation by O2 of the bacterial carotenoids was initiated by free iron (FeII and FeIII) or by heme iron (metmyoglobin) in a mildly acidic aqueous solution mimicking the gastro-intestinal compartment and compared to the oxidation of the common dietary carotenoids β-carotene, lycopene and astaxanthin. Under these conditions, all bacterial carotenoids appear more stable in the presence of heme iron vs. free iron. Carotenoid autoxidation initiated by FeII is relatively fast and likely involves reactive oxygen–iron species derived from FeII and O2. By contrast, the corresponding reaction with FeIII is kinetically blocked by the slow preliminary reduction of FeIII into FeII by the carotenoids. The stability of carotenoids toward autoxidation increases as follows: β-carotene < lycopene < astaxanthin < HU36 and GB1. In particular, bacterial carotenoids react more quickly than reference carotenoids with FeIII, but much more slowly than the reference carotenoids with FeII. This reaction is correlated with the structure of the carotenoids, which can have opposite effects in a micellar system: bacterial carotenoids with electro-attracting terminal groups have a lower reducing capacity than b-carotene and lycopene. However, their polar head favours their location close to the interface of micelles, in closer contact with oxidative species. Kinetic analyses of the ironinduced autoxidation of astaxanthin and HU36 carotenoids has been performed and gives insights in the underlying mechanisms.

The objective of this study was to evaluate the relative impact of 12 odour-active compounds on the odours of three different non-processed semi-hard kinds of cheese using a combination of different odour stimulation tools. Based on a previous study, eight odorants were identified as contributors to the basic odour of the cheeses, and four additional odorants were identified as contributors to the specificity of each cheese. The eight basic odorants were dispatched into four vessels of an olfactometer, which delivered mixtures following a Box-Behnken design. Each odour mixture was compared with each real cheese odour based on a direct similarity rating. An optimal basic composition of the four olfactometer vessels for each of the three cheeses was obtained. One vessel that contained a mixture of four odorants significantly impacted the odour similarity scores; thus, the four odorants (3-methyl butane-1-ol, butanoic acid, 3-methylbutanoic acid and dimethyl trisulphide) were individually tested along with four additional odorants (2,3-dimethyl pyrazine, benzaldehyde, methyl 2-methyl-3-furyl disulphide and gamma heptalactone) in a second experiment using the olfactoscan technique. A paired comparison between real cheese odours and the odour mixtures delivered by the olfactometer combined with odorants eluted from a gas-chromatograph indicated that dimethyl trisulphide primarily contributed to one of the cheese odours and butanoic acid contributed to another cheese odour. Gamma heptalactone had a positive impact, whereas benzaldehyde and 1-octen-3-one had a negative impact, on the similarity between the recombined odour and the odour of the third cheese. This original approach is a promising tool for the reformulation of food aromas.

Cost-effective and environment-friendly pretreatments, such as fungal pretreatments, are required for anaerobic digestion of lignocellulosic biomass particularly because the amount of methane produced is often limited by the lignin content. Anaerobic digestibility is estimated using a Biochemical Methane Potential (BMP) test, which lasts several weeks. Since the Py-GC–MS technique is considered to be a rapid method for obtaining information on various organic components, its suitability for the study of fungal pretreatment efficiency in anaerobic digestion was investigated here, to our knowledge for the first time. In this goal, mycelium of the white-rot fungi Polyporus brumalis BRFM 985, untreated wheat straw and straw pretreated with different fungal strains and under different conditions were analysed with Py-GC–MS. In the mycelium pyrolysate, diverse compounds, often considered as unspecific, probably derive from proteins (toluene, etc.). A strong presence of tyrosine and phenylalanine among the fungus amino acids was also suspected. As for pretreated straw samples, a correlation was observed between the amount of fungal biomass determined by qPCR (used as a reference method) and the sum of relative areas of toluene, styrene and ethylbenzene in the pyrograms, showing that it is feasible to estimate the fungal biomass amount on pretreated straws using Py-GC–MS. In addition, the H/L-Py (Holocelluloses/Lignin) ratio, determined by dividing the sums of areas of pyrolysis compounds that have a polysaccharide (PS) and lignin (LIG) origin, was correlated to the BMP values of pretreated straws, thus showing that the pretreatment efficiency can be rapidly estimated with Py-GC–MS in the tested conditions.

Female Fischer 344 rats were orally exposed to a mixture of mineral oil saturated hydrocarbons (MOSH) of broad molecular mass range at doses of 40, 400 and 4000 mg/kg feed. Amounts and compositions of the MOSH were analyzed in liver, spleen, adipose tissue and the carcass after exposure during 30, 60, 90 and 120 d as well as after 90 d exposure followed by 30 d depuration. At 40 mg/kg in the feed, after 30 d of exposure, 10.9% of the ingested MOSH were recovered from the animal body; after 90 d plus 30 d depuration it was 3.9%. In liver and spleen, the maximum retention in terms of molecular mass (simulated distillation) was at n-C29; in adipose tissue and carcass it was at n-C15/16. The differentiation between MOSH below and above n-C25 (Class I versus Class II and III oils), used for present regulation, is not supported by the present data on accumulation; structural characteristics seem more pertinent than molecular mass. Concentrations in the tissues increased far less than proportionally with the dose, rendering linear extrapolation to low doses questionable. No steady state was reached after 120 d. In fact, comparing with the concentrations in human tissues at the estimated exposure, extrapolation from animal experiments seems to grossly underestimate human internal exposure. Comprehensive two-dimensional gas chromatography (GCxGC) was used to characterize the MOSH residues in the tissues with the aim of identifying the most strongly accumulated types. In the liver and spleen, the highly branched hydrocarbons dominated, whereas in the adipose tissue it was the n-alkanes and species with main n-alkyl moieties. Strong MOSH accumulation is not of concern per se, but the safety at the high concentrations in human tissues needs to be re-evaluated, possibly taking into account also end points other than granuloma formation.

Methods to analyze lipidomes have considerably evolved, more and more based on mass spectrometry technics (LC-MS/MS). However, accurate quantifications using these methods require 13C-labeled standards for each lipid, which is not feasible because of the very large number of molecules. Thus, quantifications rely on standard molecules representative of a whole class of lipids, which might lead to false estimations of some molecular species. Here, we determined and compared glycerolipid distributions from three different types of cells, two microalgae (Phaeodactylum tricornutum, Nannochloropsis gaditana) and one higher plant (Arabidopsis thaliana), using either LC-MS/MS or Thin Layer Chromatography coupled with Gas Chromatography (TLC-GC), this last approach relying on the precise quantification of the fatty acids present in each glycerolipid class. Our results showed that the glycerolipid distribution was significantly different depending on the method used. How can one reconcile these two analytical methods? Here we propose that the possible bias with MS data can be circumvented by systematically running in tandem with the sample to be analyzed a lipid extract from a qualified control (QC) of each type of cells, previously analyzed by TLC-GC, and used as an external standard to quantify the MS results. As a case study, we applied this method to compare the impact of a nitrogen deficiency on the three types of cells.

International audience; Lipid-based oleaginous microorganisms are potential candidates and resources for the sustainable production of biofuels. This study was designed to evaluate the performance of several alternative bio-based solvents for extracting lipids from yeasts. We used experimental design and simulation with Hansen solubility simulations and the conductor-like screening model for realistic solvation (COSMO-RS) to simulate the solubilization of lipids in each of these solvents. Lipid extracts were analyzed by high performance thin-layer chromatography (HPTLC) to obtain the distribution of lipids classes and gas chromatography coupled with a flame ionization detector (GC/FID) to obtain fatty acid profiles. Our aim was to correlate simulation with experimentation for extraction and solvation of lipids with bio-based solvents in order to make a preliminary evaluation for the replacement of hexane to extract lipids from microorganisms. Differences between theory and practice were noted for several solvents, such as CPME, MeTHF and ethyl acetate, which appeared to be good candidates to replace hexane.

Identification of volatile compounds of fruit juice by head space (HSSE) and immersion stir bar sorptive extraction (SBSE) and thermal desorption-cryogenic focusing-gas chromatography mass spectrometry. 16. International Symposium on Olfaction and Electronic Noses (ISOEN 2015)

Essential oils from Juniperus thurifera, Juniperus oxycedrus and Juniperus phoenicea (Cupressaceae) collected in various areas in Morocco were extracted by hydrodistillation and analyzed by CG and CG/ SM. Twenty-four components were identified in the essential oils from the branches of Juniperus thurifera, forty seven from Juniperus oxycedrus and twenty-six from Juniperus phoenicea. The majority components obtained are pinenes and especially â-pinene (36.3%) for the essential oils from the branches of Juniperus thurifera and á-pinene for those of Juniperus oxycedrus (52.1%) and Juniperus phoenicea (64.2%). The antioxidant properties of oils were determined by the DPPH method and were compared to that found for the reference compound (BHT) and for other essential oils.

Stability in the presence of iron and antioxidant activity in a model of the gastro-intestinal tract of reference and bacterial carotenoids. 17. International Symposium on Carotenoids

Background and Aims: Several authors have demonstrated the interesting properties of wine polysaccharides. These compounds act as protective colloids and are able to interact with tannins and anthocyanins in wines, reducing their reactivity and increasing colour stability. Little, however, is known about the release of polysaccharides by winemaking technologies. We examine the effect of several winemaking techniques - cold prefermentative maceration, dry ice addition and grape skin freezing, and addition of two maceration enzymes - on the quantity and composition of polysaccharides extracted from the three red wine cultivars - Cabernet Sauvignon, Syrah and Monastrell. Methods and Results: The molecular mass distribution and composition of polysaccharides were determined, respectively, by high-performance size-exclusion chromatography and by gas chromatography. The amount of some polysaccharide fractions extracted depended on the grape cultivar. The addition of commercial pectic enzyme preparations released a greater quantity of polysaccharides in all three cultivars studied and altered the polysaccharide composition of the Cabernet Sauvignon wine. The effect of the other treatments on the amount of polysaccharides depended on the cultivar. Conclusion: This study confirms that grape cultivar and winemaking technique have a significant impact on the quantity and composition of polysaccharides extracted from grapes into wine. The concentration of polysaccharides rich in arabinose and galactose, and in rhamnogalacturonan II was greater in the Syrah wine than that in the Cabernet Sauvignon and Monastrell wines. Both enzymatic treatments and also dry ice addition had a significant influence on the polysaccharide concentration and composition of the wines made from a given cultivar, whereas cold prefermentative maceration or grape skin freezing had no effect. Significance of the Study: This is the first report that shows that the polysaccharide composition of Cabernet Sauvignon, Syrah and Monastrell wines is affected by winemaking technique.

International audience; This present study was designed to evaluate the performances of five alternative solvents (alcohols: ethanol, isopropanol and terpenes:ρ-limonene, α-pinene, p-cymene) compared to η-hexane in rapeseed oil extraction. The extracted oils were quantitatively and qualitatively analyzed to compare the solvents’ performances in terms of kinetics, fatty acid compositions, lipid yields, and classes. Moreover, micronutrients in extracted oils were also respectively quantified by high-performance liquid chromatography (HPLC) and gas chromatography (GC). In addition, the interactions between alternative solvents and rapeseed oil have been theoretically studied with the Hansen solubility methodology to get a better comprehension of dissolving mechanisms. The results indicated that pcymene could be the most promising solvent for n-hexane substitution with higher lipid yield and good selectivity, despite the micronutrient contents were relatively low.

International audience; We investigated the feasibility of using volatile compound signatures of liver, fat and muscle in poultry to detect previous dietary exposure to different types of environmental toxicants. Five groups of broiler chickens were fed a similar diet either non-contaminated or contaminated with polychlorinated dibenzo-p-dioxins/-furans (PCDD/Fs), polychlorinated biphenyls (PCBs), polybrominated diphenyl ethers (PBDEs) or polycyclic aromatic hydrocarbons (PAHs). The liver, fat and muscle of each chicken were analysed by solid-phase microextraction - mass spectrometry (SPME-MS) for volatile compound metabolic signature and by gas chromatography - high resolution mass spectrometry (GC-HRMS) or gas chromatography - tandem mass spectrometry (GC-MS/MS) to quantify environmental toxicant residues. The results show that the volatile compound metabolic signature could clearly differentiate the non-contaminated chickens from those contaminated with PBDEs or PAHs. The results were particularly striking for PAHs because they showed a clear metabolic response in the liver although these rapidly metabolized toxicants are undetectable in this organ by the targeted reference analytical method. In contrast, the rough metabolic signature obtained by SPME-MS did not enable us to evidence previous exposure to slowly metabolized compounds such as PCDD/Fs and PCBs, the residues of which are clearly detected by targeted reference methods. Finally, the paper will discuss how the present finding might pave the way to a new generation of food safety methods which are not based on the measurement of environmental toxicant residues or their parent metabolites.

Cheese flavour has been widely studied and key-aroma compounds identified. However the strategies involved were mostly correlation studies between quantitative measurements of aroma compounds and either gas chromatography olfactometry (GC-O) data or sensory data. These correlations do not take in account the differences in the Stevens’ slopes relating sensory perception and concentration and perception thresholds. The objective of this study was thus to explain sensory perception of cheese by the intensity of single molecules measured by GC-O analysis. Seven commercial semi-hard cheeses were evaluated by a sensory descriptive analysis. Thirteen odour attributes were evaluated by a panel of trained judges. The volatile compounds of the cheeses were then extracted by dynamic headspace and the odour active compounds were detected by GC-O by eight trained judges applying the Osme technique which accounts for Stevens’ slopes. The odour active compounds were then identified by a two-dimensional GC-heartcut procedure (GC-GC-MS/O). Finally the intensity scores for the sensory attributes and for the odour-active compounds were analysed by partial least squares (PLS) to find correlations between the two datasets. The PLS showed strong correlations between the sensory attributes and the odour active compounds, for example the buttery attribute evaluated by the sensory profile were strongly correlated with 2,3-butanedione and 3-hydroxy-2-butanone known for their buttery odours and the cheesy sensory attributes were very well correlated with butanoic acid and isovaleric acid known for their cheesy odours. This correlation study has given us great opportunities to apprehend sensory attributes when accounting for Steven’s Power Law and perceptions thresholds of odour active compounds. However, a limit of GC-O analysis is to not accounted for perceptual interactions such as masking and synergy among odorants. This will be further investigated by omission experiments.

Lors de l’élevage des vins avec le bois de chêne, plusieurs molécules d’intérêts organoleptiques comme les ellagitanins (vescalagine, castalagine, roburines A, B, C, D, E et grandinine), sont extraites. Leurs concentrations dans le bois et le vin sont très variables et leurs cinétiques d’extraction au cours de l’élevage ainsi que leurs propriétés organoleptiques dans les vins sont mal connues. Dans le but de classifier chaque douelle pour fabriquer des barriques avec des indices en polyphénols (IP) totaux significativement différents, un système proche infrarouge (NIRS), Oakscan®, a été mis en place par la tonnellerie Radoux. Notre objectif était d’étudier l’influence de ce mode de classifications des bois au niveau de la composition moléculaire et organoleptique des vins. Dans un premier temps, la classification NIRS des bois de chêne a été confirmée par quantification des concentrations en ellagitanins totaux et moléculaire par HPLC-UV-MS. Une forte variabilité des concentrations en ellagitanins des bois est observée entre 5,95 et 32,91 mg d’équivalent acide ellagique/g de bois. De plus, la classification NIRS des bois se corrèle avec les analyses chimiques (p < 0,02%). Cette nouvelle méthode permet donc de fabriquer des barriques avec un IP moyen différent (IP : 11 à 70). Dans un second temps, des vins de différentes origines et cépages sont élevés dans les barriques classifiées. La cinétique des teneurs en ellagitanins montre l’influence de la classification des bois de chêne (p < 5%). En effet, dès les premiers mois d’élevage, une augmentation en ellagitanins jusqu’à un maximum est obtenue. Plus les bois sont riches, plus le maximum de concentration en ellagitanins des vins est élevé et décalé dans le temps. Puis, une lente diminution des concentrations en ellagitanins est observée. Les influences du grain et de la chauffe des bois ont également été analysées. La solubilisation dans les vins des composés aromatiques des bois de chêne classifiés par Oakscan® montre dans plusieurs cas que les teneurs en aldéhydes furaniques et en syringol impliqués dans les perceptions du fumé/grillé sont corrélées avec la classification NIRS et également avec l’IP des bois. Ainsi, un vin élevé au contact de bois riches en polyphénols possède des concentrations en arômes fumé/grillé plus importantes. Néanmoins, l’intensité de la chauffe a un rôle prépondérant sur les concentrations de ces arômes boisés. Parallèlement, les propriétés organoleptiques des vins élevés avec du bois de chêne à 6, 12, 18 ou 24 mois et testées par un jury entrainé, montrent des différences significatives corrélées à l’IP des barriques. Les vins élevés au contact des IP les plus importants sont significativement décrits comme plus boisés, fumés/grillés et épicé au nez. En bouche, l’amertume et l’astringence sont significativement plus importantes pour les vins élevés dans les barriques possédant les plus fortes concentrations en ellagitanins. A contrario, le fruité des vins, au nez et en bouche, est généralement noté comme moins important pour les vins élevés avec des barriques à IP le plus haut.L’influence de la classification des bois, en fonction de leurs grains et de leurs IP, sur la consommation en oxygène des vins rouges a été suivie grâce à une méthode innovante et non invasive. Les résultats montrent que 96% de l’oxygène dans le vin à T0 est consommé huit jours après entonnage. Des différences significatives (p < 0,01%), entre les vitesses de consommation de l’oxygène et l’IP ou le grain des barriques, sont observées. La vitesse de consommation d’oxygène augmente en corrélation de l’IP des barriques ou de la taille du grain. Ces résultats permettent d’envisager l’utilisation de méthodes de sélection non empiriques et fiables des bois de chêne en fonction de leurs grains ou de leurs concentrations en ellagitanins ce qui permet de fabriquer des barriques classifiées à l’aide de nos résultats conférant, au vin, des propriétés organoleptiques maîtrisées., During the wine aging with oak wood, some compounds with interesting organoleptic properties such as ellagitannins (i.e., vescalagin, castalagin, roburins A, B, C, D, E and grandinin) are extracted. The ellagitannins concentrations in oak wood and wine are highly variable and their extractions kinetic during the aging as well as their organoleptic impacts on wines are poorly known and still unclear. In order to classify each stave according to their polyphenolics index (IP) before making the barrels, an infrared system (NIRS), Oakscan®, was develop by the tonnellerie Radoux. Our aim was to study the influence of this wood classification on the wines molecular composition and organoleptic properties.In the first place, the NIRS oak staves classification has been confirmed by the determination of the total ellagitannins concentration as well as the specific levels of each ellagitannins molecule by HPLC-UV-MS. A high variability of the ellagitannins level in wood between 5.95 ± 0.30 and 32.91 ± 0.98 mg ellagic acid equivalent/g of dry wood was observed. Furthermore, the wood infrared classification is correlated with chemical analyzes (p < 0.02%) and allow the production of barrels with different IP (IP: 11, 12, 16, 21, 26, 30, 35, 36, 39, 40, 41, 50, 51, 53, 62, 67 et 70).In a second place, some wines were aged in the classified barrels. The ellagitannins levels show the oak wood classification influences (p < 5%). Indeed, the first months of aging, the ellagitannins concentration increased until a maximum was obtain . Indeed, this maximum concentration in wine aged in barrel manufactured with the wood richer in ellagitannins was higher and latter (2.30 ± 0.05 after 4 months and 11.56 ± 0.31 mg ellagic acid equivalent/L of wine after 12 months respectively for the IP 21 and IP 70 barrels). After this maximum, a slow decrease of the ellagitannins level was observed. The influences of grain and toasting were also analyzed. The aromatics compounds solubilization of classified oak wood by Oakscan® show that the furanic aldehydes levels (furfural, alcool furfurylique et 5-méthylfurfural) and the syringol involved in the smocked/toasted aromas were correlated with the NIRS classification and the wood IP. So, a wine aged in contact with wood richer in polyphenols compounds was describe as more smocked/toasted. Nevertheless, the toasting intensity (which formed these compounds by thermo-degradation of hemicelluloses and lignins) plays a major role on their concentrations. Moreover, organoleptic properties of the wines aged with oak wood (barrels, staves) at 6, 12, 18 or 24 month and tested by trained judges were significantly impacted by the IP barrels. In fact, wine with the highest ellagitannins level was significantly described with a higher woody, smoked/burned and spicy in nose. In mouth, the bitterness and the astringency were significantly higher in wine containing the highest ellagitannins level. Whereas, the wine fruity aroma, in nose and mouth, was generally descript as lower in wine aged with the barrel with the IP higher.The influences of wood classification, in relation with the grain and the IP, on the red wine oxygen consumption after being put into barrels were analyzed with a new no invasive method. The results show that 96% of the oxygen in wine at T0 was consumed after 8 days. Significant differences (p < 0.01%) between the oxygen consumption speed and the barrel IP or the grain were observed. The oxygen consumption speed increase with correlation of barrel IP or the size of grain. These results allows the utilization of method not empirical and reliable method to select oak wood regarding their grain or their ellagitannins concentration in order to be able to produce oak barrels classified by means of our results to give organoleptic properties controlled to the wine.