Gus Zhu, MW, breaks down the science of oak flavor in plain language. Starting with the basic building blocks of wood, he explains how hemicellulose produces compounds like furfural during heating, contributing nutty, toasty notes, and how lignin transforms into hallmark molecules such as vanillin, eugenol, and guaiacol that impart vanilla, clove, and smoke aromas. If you have ever wondered why toasting oak changes a wine’s nose and palate, this clear, practical walkthrough connects chemistry to real sensory outcomes.