Quantitative analysis of β-d-glucopyranoside of 3-methyl-4-hydroxyoctanoic acid, a potential precursor to cis-oak lactone, in oak extracts using liquid chromatography–tandem mass spectrometry based stable isotope dilution analysis-Reference-Cited by-同舟云学术

Quantitative analysis of β-d-glucopyranoside of 3-methyl-4-hydroxyoctanoic acid, a potential precursor to cis-oak lactone, in oak extracts using liquid chromatography–tandem mass spectrometry based stable isotope dilution analysis

Published:2008-12 Issue:1-2 Volume:1215 Page:51-56
ISSN:0021-9673
Container-title:Journal of Chromatography A
language:en
Short-container-title:Journal of Chromatography A

Author:

Fudge Anthea L.,Elsey Gordon M.,Hayasaka Yoji,Wilkinson Kerry L.

Publisher

Elsevier BV

Subject

Organic Chemistry,General Medicine,Biochemistry,Analytical Chemistry

Reference13 articles.

1. Oak lactones in alcoholic beverages

2. Volatile norisoprenoid compounds as constituents of oak woods used in wine and spirit maturation

3. Maturing Wines in Oak Barrels. Effects of Origin, Volume, and Age of the Barrel on the Wine Volatile Composition

4. The contribution of volatile compounds derived during oak barrel maturation to the aroma of a Chardonnay and Cabernet Sauvignon wine

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1. Accumulation of guaiacol glycoconjugates in fruit, leaves and shoots of Vitis vinifera cv. Monastrell following foliar applications of guaiacol or oak extract to grapevines;Food Chemistry;2017-02

2. Quantification of three galloylglucoside flavour precursors by liquid chromatography tandem mass spectrometry in brandies aged in oak wood barrels;Journal of Chromatography A;2016-04

3. 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;Journal of Agricultural and Food Chemistry;2015-05-04

4. Aroma Potential of Oak Battens Prepared from Decommissioned Oak Barrels;Journal of Agricultural and Food Chemistry;2015-03-27

5. Role of Glycoconjugates of 3-Methyl-4-hydroxyoctanoic Acid in the Evolution of Oak Lactone in Wine during Oak Maturation;Journal of Agricultural and Food Chemistry;2013-04-24