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, Ce phénomène a récemment été attribué à l'activité glycosidique des bactéries. Le glucoside précurseur d'un composé majeur de l'arôme boisé (whiskylactone) a déjà été identifié et quantifié dans le bois de chêne. Mais aucune donnée n'était disponible jusqu'à présent concernant l'identification formelle des précurseurs pour d'autres arômes du bois de chêne. Un premier travail a permis de montrer que les précurseurs monoglycosides n'existaient pas dans le bois de chêne, dans les spiritueux et dans le vin. L'étude a été réalisée à l'aide de la technique UPLC-FT/MS, en utilisant la vanilline-?-D-glucopyranoside, la vanilline-?-D-xylopyranoside, RESUME La présence d'un métabolisme actif des bactéries lactiques dans le vin logé en fûts de chêne induit une augmentation de la concentration des composés volatils du bois
, Après purification et fractionnement, la vanilline galloylglucoside, le triméthoxyphénol-galloyl-glucoside et le macarangioside E ont été isolés du bois et identifiés par HPLC-ESI-MS et RMN. Ces précurseurs ont été quantifiés dans différentes espèces de chêne par HPLC-QqQ-MS. Ces trois composés sont les précurseurs respectivement de la vanilline, du 3,4,5-triméthoxyphénol et du 3-oxo-?-ionol. Par dégradation thermique, le macarangioside E peut conduire à la mégastigmatriénone et à la 4-oxo-isophorone, Dans un deuxième temps, une purification des précurseurs glycosidiques complexes a été réalisée à l'aide de la Chromatographie de Partage Centrifuge (CPC) à partir d'un extrait de bois de chêne
, Mots clés : Bois de chêne, chromatographie de partage centrifuge