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
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...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Pardo-Garcia, Ana I [verfasserIn] |
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| Format: |
Artikel |
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| Sprache: |
Englisch |
| Erschienen: |
2015 |
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| Schlagwörter: |
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| Übergeordnetes Werk: |
Enthalten in: Journal of agricultural and food chemistry - Columbus, Ohio : American Chemical Soc., 1953, 63(2015), 18, Seite 4533 |
|---|---|
| Übergeordnetes Werk: |
volume:63 ; year:2015 ; number:18 ; pages:4533 |
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| 245 | 1 | 0 | |a 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 |
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| 520 | |a 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. | ||
| 650 | 4 | |a Lactones - metabolism | |
| 650 | 4 | |a Quercus - chemistry | |
| 650 | 4 | |a Vitis - drug effects | |
| 650 | 4 | |a Fruit - growth & development | |
| 650 | 4 | |a Plant Extracts - metabolism | |
| 650 | 4 | |a Vitis - growth & development | |
| 650 | 4 | |a Plant Extracts - pharmacology | |
| 650 | 4 | |a Caprylates - analysis | |
| 650 | 4 | |a Fruit - drug effects | |
| 650 | 4 | |a Plant Leaves - growth & development | |
| 650 | 4 | |a Plant Leaves - chemistry | |
| 650 | 4 | |a Caprylates - metabolism | |
| 650 | 4 | |a Plant Leaves - metabolism | |
| 650 | 4 | |a Vitis - metabolism | |
| 650 | 4 | |a Glycoconjugates - analysis | |
| 650 | 4 | |a Wine - analysis | |
| 650 | 4 | |a Glycoconjugates - metabolism | |
| 650 | 4 | |a Fruit - chemistry | |
| 650 | 4 | |a Vitis - chemistry | |
| 650 | 4 | |a Fruit - metabolism | |
| 650 | 4 | |a Plant Leaves - drug effects | |
| 650 | 4 | |a Lactones - pharmacology | |
| 700 | 1 | |a Wilkinson, Kerry L |4 oth | |
| 700 | 1 | |a Culbert, Julie A |4 oth | |
| 700 | 1 | |a Lloyd, Natoiya D R |4 oth | |
| 700 | 1 | |a Alonso, Gonzalo L |4 oth | |
| 700 | 1 | |a Salinas, M Rosario |4 oth | |
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PQ20160617 (DE-627)OLC1963011880 (DE-599)GBVOLC1963011880 (PRQ)p837-be8b71becb35a9c9626d69f2db53e38dc40e221ed32a0d95fb692511b796fe1c0 (KEY)0011841920150000063001804533accumulationofglycoconjugatesof3methyl4hydroxyocta DE-627 ger DE-627 rakwb eng 630 640 540 DNB 58.27 bkl 58.34 bkl 42.63 bkl Pardo-Garcia, Ana I verfasserin aut 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 2015 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier 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. Lactones - metabolism Quercus - chemistry Vitis - drug effects Fruit - growth & development Plant Extracts - metabolism Vitis - growth & development Plant Extracts - pharmacology Caprylates - analysis Fruit - drug effects Plant Leaves - growth & development Plant Leaves - chemistry Caprylates - metabolism Plant Leaves - metabolism Vitis - metabolism Glycoconjugates - analysis Wine - analysis Glycoconjugates - metabolism Fruit - chemistry Vitis - chemistry Fruit - metabolism Plant Leaves - drug effects Lactones - pharmacology Wilkinson, Kerry L oth Culbert, Julie A oth Lloyd, Natoiya D R oth Alonso, Gonzalo L oth Salinas, M Rosario oth Enthalten in Journal of agricultural and food chemistry Columbus, Ohio : American Chemical Soc., 1953 63(2015), 18, Seite 4533 (DE-627)129602795 (DE-600)241619-0 (DE-576)015096610 0021-8561 nnns volume:63 year:2015 number:18 pages:4533 http://www.ncbi.nlm.nih.gov/pubmed/25912091 GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 SSG-OPC-FOR GBV_ILN_70 GBV_ILN_2006 GBV_ILN_4219 58.27 AVZ 58.34 AVZ 42.63 AVZ AR 63 2015 18 4533 |
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PQ20160617 (DE-627)OLC1963011880 (DE-599)GBVOLC1963011880 (PRQ)p837-be8b71becb35a9c9626d69f2db53e38dc40e221ed32a0d95fb692511b796fe1c0 (KEY)0011841920150000063001804533accumulationofglycoconjugatesof3methyl4hydroxyocta DE-627 ger DE-627 rakwb eng 630 640 540 DNB 58.27 bkl 58.34 bkl 42.63 bkl Pardo-Garcia, Ana I verfasserin aut 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 2015 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier 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. Lactones - metabolism Quercus - chemistry Vitis - drug effects Fruit - growth & development Plant Extracts - metabolism Vitis - growth & development Plant Extracts - pharmacology Caprylates - analysis Fruit - drug effects Plant Leaves - growth & development Plant Leaves - chemistry Caprylates - metabolism Plant Leaves - metabolism Vitis - metabolism Glycoconjugates - analysis Wine - analysis Glycoconjugates - metabolism Fruit - chemistry Vitis - chemistry Fruit - metabolism Plant Leaves - drug effects Lactones - pharmacology Wilkinson, Kerry L oth Culbert, Julie A oth Lloyd, Natoiya D R oth Alonso, Gonzalo L oth Salinas, M Rosario oth Enthalten in Journal of agricultural and food chemistry Columbus, Ohio : American Chemical Soc., 1953 63(2015), 18, Seite 4533 (DE-627)129602795 (DE-600)241619-0 (DE-576)015096610 0021-8561 nnns volume:63 year:2015 number:18 pages:4533 http://www.ncbi.nlm.nih.gov/pubmed/25912091 GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 SSG-OPC-FOR GBV_ILN_70 GBV_ILN_2006 GBV_ILN_4219 58.27 AVZ 58.34 AVZ 42.63 AVZ AR 63 2015 18 4533 |
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PQ20160617 (DE-627)OLC1963011880 (DE-599)GBVOLC1963011880 (PRQ)p837-be8b71becb35a9c9626d69f2db53e38dc40e221ed32a0d95fb692511b796fe1c0 (KEY)0011841920150000063001804533accumulationofglycoconjugatesof3methyl4hydroxyocta DE-627 ger DE-627 rakwb eng 630 640 540 DNB 58.27 bkl 58.34 bkl 42.63 bkl Pardo-Garcia, Ana I verfasserin aut 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 2015 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier 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. Lactones - metabolism Quercus - chemistry Vitis - drug effects Fruit - growth & development Plant Extracts - metabolism Vitis - growth & development Plant Extracts - pharmacology Caprylates - analysis Fruit - drug effects Plant Leaves - growth & development Plant Leaves - chemistry Caprylates - metabolism Plant Leaves - metabolism Vitis - metabolism Glycoconjugates - analysis Wine - analysis Glycoconjugates - metabolism Fruit - chemistry Vitis - chemistry Fruit - metabolism Plant Leaves - drug effects Lactones - pharmacology Wilkinson, Kerry L oth Culbert, Julie A oth Lloyd, Natoiya D R oth Alonso, Gonzalo L oth Salinas, M Rosario oth Enthalten in Journal of agricultural and food chemistry Columbus, Ohio : American Chemical Soc., 1953 63(2015), 18, Seite 4533 (DE-627)129602795 (DE-600)241619-0 (DE-576)015096610 0021-8561 nnns volume:63 year:2015 number:18 pages:4533 http://www.ncbi.nlm.nih.gov/pubmed/25912091 GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 SSG-OPC-FOR GBV_ILN_70 GBV_ILN_2006 GBV_ILN_4219 58.27 AVZ 58.34 AVZ 42.63 AVZ AR 63 2015 18 4533 |
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PQ20160617 (DE-627)OLC1963011880 (DE-599)GBVOLC1963011880 (PRQ)p837-be8b71becb35a9c9626d69f2db53e38dc40e221ed32a0d95fb692511b796fe1c0 (KEY)0011841920150000063001804533accumulationofglycoconjugatesof3methyl4hydroxyocta DE-627 ger DE-627 rakwb eng 630 640 540 DNB 58.27 bkl 58.34 bkl 42.63 bkl Pardo-Garcia, Ana I verfasserin aut 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 2015 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier 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. Lactones - metabolism Quercus - chemistry Vitis - drug effects Fruit - growth & development Plant Extracts - metabolism Vitis - growth & development Plant Extracts - pharmacology Caprylates - analysis Fruit - drug effects Plant Leaves - growth & development Plant Leaves - chemistry Caprylates - metabolism Plant Leaves - metabolism Vitis - metabolism Glycoconjugates - analysis Wine - analysis Glycoconjugates - metabolism Fruit - chemistry Vitis - chemistry Fruit - metabolism Plant Leaves - drug effects Lactones - pharmacology Wilkinson, Kerry L oth Culbert, Julie A oth Lloyd, Natoiya D R oth Alonso, Gonzalo L oth Salinas, M Rosario oth Enthalten in Journal of agricultural and food chemistry Columbus, Ohio : American Chemical Soc., 1953 63(2015), 18, Seite 4533 (DE-627)129602795 (DE-600)241619-0 (DE-576)015096610 0021-8561 nnns volume:63 year:2015 number:18 pages:4533 http://www.ncbi.nlm.nih.gov/pubmed/25912091 GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 SSG-OPC-FOR GBV_ILN_70 GBV_ILN_2006 GBV_ILN_4219 58.27 AVZ 58.34 AVZ 42.63 AVZ AR 63 2015 18 4533 |
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PQ20160617 (DE-627)OLC1963011880 (DE-599)GBVOLC1963011880 (PRQ)p837-be8b71becb35a9c9626d69f2db53e38dc40e221ed32a0d95fb692511b796fe1c0 (KEY)0011841920150000063001804533accumulationofglycoconjugatesof3methyl4hydroxyocta DE-627 ger DE-627 rakwb eng 630 640 540 DNB 58.27 bkl 58.34 bkl 42.63 bkl Pardo-Garcia, Ana I verfasserin aut 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 2015 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier 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. Lactones - metabolism Quercus - chemistry Vitis - drug effects Fruit - growth & development Plant Extracts - metabolism Vitis - growth & development Plant Extracts - pharmacology Caprylates - analysis Fruit - drug effects Plant Leaves - growth & development Plant Leaves - chemistry Caprylates - metabolism Plant Leaves - metabolism Vitis - metabolism Glycoconjugates - analysis Wine - analysis Glycoconjugates - metabolism Fruit - chemistry Vitis - chemistry Fruit - metabolism Plant Leaves - drug effects Lactones - pharmacology Wilkinson, Kerry L oth Culbert, Julie A oth Lloyd, Natoiya D R oth Alonso, Gonzalo L oth Salinas, M Rosario oth Enthalten in Journal of agricultural and food chemistry Columbus, Ohio : American Chemical Soc., 1953 63(2015), 18, Seite 4533 (DE-627)129602795 (DE-600)241619-0 (DE-576)015096610 0021-8561 nnns volume:63 year:2015 number:18 pages:4533 http://www.ncbi.nlm.nih.gov/pubmed/25912091 GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 SSG-OPC-FOR GBV_ILN_70 GBV_ILN_2006 GBV_ILN_4219 58.27 AVZ 58.34 AVZ 42.63 AVZ AR 63 2015 18 4533 |
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Lactones - metabolism Quercus - chemistry Vitis - drug effects Fruit - growth & development Plant Extracts - metabolism Vitis - growth & development Plant Extracts - pharmacology Caprylates - analysis Fruit - drug effects Plant Leaves - growth & development Plant Leaves - chemistry Caprylates - metabolism Plant Leaves - metabolism Vitis - metabolism Glycoconjugates - analysis Wine - analysis Glycoconjugates - metabolism Fruit - chemistry Vitis - chemistry Fruit - metabolism Plant Leaves - drug effects Lactones - pharmacology |
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Pardo-Garcia, Ana I @@aut@@ Wilkinson, Kerry L @@oth@@ Culbert, Julie A @@oth@@ Lloyd, Natoiya D R @@oth@@ Alonso, Gonzalo L @@oth@@ Salinas, M Rosario @@oth@@ |
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Pardo-Garcia, Ana I |
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630 640 540 DNB 58.27 bkl 58.34 bkl 42.63 bkl 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 Lactones - metabolism Quercus - chemistry Vitis - drug effects Fruit - growth & development Plant Extracts - metabolism Vitis - growth & development Plant Extracts - pharmacology Caprylates - analysis Fruit - drug effects Plant Leaves - growth & development Plant Leaves - chemistry Caprylates - metabolism Plant Leaves - metabolism Vitis - metabolism Glycoconjugates - analysis Wine - analysis Glycoconjugates - metabolism Fruit - chemistry Vitis - chemistry Fruit - metabolism Plant Leaves - drug effects Lactones - pharmacology |
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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 |
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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 |
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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 |
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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 |
| 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. |
| abstractGer |
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. |
| abstract_unstemmed |
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. |
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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 |
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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.</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Lactones - metabolism</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Quercus - chemistry</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Vitis - drug effects</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Fruit - growth & development</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Plant Extracts - metabolism</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Vitis - growth & development</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Plant Extracts - pharmacology</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Caprylates - analysis</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Fruit - 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