The composition, molecular weight (MW), and chemical structure of technical lignins as byproducts of pulping influence their application in terms of physical and chemical properties, reactivity, and performance. It is important to know how the analytical data of technical lignins are influenced by the wood species and the parameters of pulping. The present study focuses on kraft pulping and how the wood species (eucalyptus, pine, and spruce) and variable cooking times influence the characteristics of dissolved lignins. The black liquor (BL) was recovered after three different cooking times and the precipitated lignin was characterized by total acid hydrolysis including the determination of the acid insoluble part (Klason lignin, KL) and the sugars in the hydrolysate, elemental analysis, 31 P NMR spectroscopy, analytical pyrolysis (Py-GC/MS), gel permeation chromatography (GPC), thermogravimetry (TG), and differential scanning calorimetry (DSC). The results indicate that the phenolic OH content, MW and glass transition temperature increased with longer cooking times for the softwood (SW) lignins. These lignins had also a higher MW (M w 5500–8000 g mol -1 ), than the eucalyptus lignin (M w 2200–2400 g mol -1 ). Eucalyptus lignin had higher sulfur content compared to SW.