‘Volatile Phenols’ are lignin degradation products that are not encountered when brand new oak barrels are not heated (not toasted) during their making process. Volatile Phenols usually impart a roasted spice flavor that ranges from clove to smokiness. Their levels decrease when new oak barrels are dried at open-air. The main volatile phenols are (not exhaustively): guaiacol (smoky aromas), 4-vinylguaiacol (flower-like aromas), 4-methylguaiacol (smoky aromas) and eugenol (clove aromas).