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|Title:||Determination of oak lactones in barrel-aged wines and in oak extracts by stable isotope dilution analysis|
|Citation:||Journal of Chromatography A, 1999; 857(1-2):239-246|
|Alan P Pollnitz, Graham P Jones, Mark A Sefton|
|Abstract:||The cis- and trans-isomers of 5-butyl-4-methyl-4,5-dihydro-2(3H)-furanone, the so-called oak lactones, are derived from oakwood, and the cis-isomer is an important contributor to wine flavour. Their deuterium-labelled forms, [2H4]cis-oak lactone and [2H4]trans-oak lactone, were synthesised from the unlabelled analogues, and were utilised in a new method employing gas chromatography-mass spectrometry to determine the concentration of these compounds in wine or extracts of oak shavings in a single analysis. The method can employ either liquid-liquid extraction or solid-phase microextraction, and is both rapid and accurate. There was some artefactual generation of cis-oak lactone during the analysis of model wine extracts of unheated oak shavings when diethyl ether extraction and injector block temperatures at or above 225 degrees C were employed.|
|Keywords:||Wood; Wine; Food analysis; Butylmethyldihydrofuranones; Oak lactones|
|Rights:||© 1999 Elsevier Science B.V. All rights reserved.|
|Appears in Collections:||Wine Science publications|
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