Wilkinson, K.Prida, A.Hayasaka, Y.2013-07-082013-07-082013Journal of Agricultural and Food Chemistry, 2013; 61(18):4411-44160021-85611520-5118http://hdl.handle.net/2440/78664Oak lactone is a natural component of oak wood, but it also exists in glycoconjugate precursor forms. This study concerned the role of glycoconjugates of 3-methyl-4-hydroxyoctanoic acid, specifically a galloylglucoside, glucoside, and rutinoside, in the evolution of oak lactone during cooperage and maturation. The glycoconjugate profiles of 10 French oak samples were obtained by high-performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS) using stable isotope dilution analysis. The galloylglucoside was found to be the predominant glycoconjugate precursor and ranged in concentration from 110 to 354 μg/g. Maturation trials indicated the galloylglucoside undergoes acid-catalyzed hydrolysis after extraction into wine; after 12 months of maturation, the glucoside was the most abundant precursor, present at between 2- and 11-fold higher concentrations than those observed for powdered oak. Thermal degradation of glycoconjugates was observed only when oak samples were heated at 200 °C for 30 min, demonstrating their thermal stability.enCopyright © 2013 American Chemical SocietyGlycoconjugatesmaturationoak woodoak lactonetoastingwineJournal article002012825210.1021/jf400175h0003188394000262-s2.0-8487730749719573Wilkinson, K. [0000-0001-6724-9837]