Characterisation of Cork Volatile Organic Compounds Using TD-GC-MS: Effects of Origin, Washing Process, and Thermal Processing of Cork Stoppers

This study presents a green and solvent-free methodology based on thermal desorption coupled to gas chromatography-mass spectrometry (TD-GC-MS) to characterise cork’s volatile aromatic (VOC) profile. Samples from three geographical origins—Catalonia, Extremadura, and Sardinia—were analysed at different extraction temperatures. Cork stoppers from Sardinia were also analysed after two washing procedures (immersion and spray) and thermal treatment. The results showed that temperature and geographical origin significantly influenced the quantity and intensity of extracted VOCs, with higher extraction temperatures yielding a more comprehensive volatile profile. Vanillin was the most abundant compound in all samples. A multivariate analysis showed that cork from Extremadura was associated with carboxylic acids, Catalonia with furan derivatives and sugar-related compounds, and Sardinia with phenolic compounds linked to lignin degradation. Immersion-washed stoppers retained more lignin-derived and phenolic compounds, while spray-washed samples were characterised by a higher alkane content. Thermal treatment notably altered the VOC profile, increasing ketones such as acetophenone and 2-nonadecanone and reducing alkanes and fatty acids. These findings highlight the influence of the geographical origin and manufacturing process on the aromatic composition of cork, with potential applications in industries seeking natural active compounds.