Please use this identifier to cite or link to this item: http://hdl.handle.net/2440/103261
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Type: Journal article
Title: Accumulation of glycoconjugates of 3-methyl-4-hydroxyoctanoic acid in fruits, leaves, and shoots of Vitis vinifera cv. Monastrell following foliar applications of oak extract or oak lactone
Author: Pardo-Garcia, A.
Wilkinson, K.
Culbert, J.
Lloyd, N.
Alonso, G.
Salinas, M.
Citation: Journal of Agricultural and Food Chemistry, 2015; 63(18):4533-4538
Publisher: American Chemical Society
Issue Date: 2015
ISSN: 0021-8561
1520-5118
Statement of
Responsibility: 
Ana I. Pardo-Garcia, Kerry L. Wilkinson, Julie A. Culbert, Natoiya D. R. Lloyd, Gonzalo L. Alonso and M. Rosario Salinas
Abstract: Grapevines are capable of absorbing volatile compounds present in the vineyard during the growing season, and in some cases, volatiles have been found to accumulate in fruits or leaves in glycoconjugate forms, that is, with one or more sugar moieties attached. The presence of oak lactone in wine is usually attributable to oak maturation, but oak lactone has been detected in wines made with fruit from grapevines treated with oak extract or oak lactone. This study investigated the accumulation of glycoconjugates of 3-methyl-4-hydroxyoctanoic acid (i.e., the ring-opened form of oak lactone) in the fruits, leaves, and shoots of Monastrell grapevines following foliar application of either oak extract or oak lactone at approximately 7 days postveraison. Fruits, leaves, and shoots were collected at three different time points, including at maturity. The oak lactone content of fruit was determined by gas chromatography−mass spectrometry, with declining concentrations observed in fruit from grapevines treated with oak lactone with ripening. The concentrations of a β-D-glucopyranoside of 3-methyl-4-hydroxyoctanoic acid in fruits, leaves, and shoots was determined by liquid chromatography−tandem mass spectrometry, with the highest oak lactone glucoside levels observed in leaves of grapevines treated with oak lactone. A glucose−glucose disaccharide was also tentatively identified. These results demonstrate both ring-opening and glycosylation of oak lactone occurred after experimental treatments were imposed.
Keywords: GC-MS; glycoconjugates; grapevines; UHPLC-MS/MS; oak extract; oak lactone
Rights: © 2015 American Chemical Society
RMID: 0030028194
DOI: 10.1021/acs.jafc.5b01043
Appears in Collections:Agriculture, Food and Wine publications

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