Granite Geek Blog:
"Gas chromatography-mass spectrometry analysis was performed on white oak from New England and the results were compared to Midwest white oak. The comparison confirmed that there were discernable differences in the chemical characteristics that could affect the taste of a beverage. Beverage producers can source New England white oak staves or casks if they prefer fewer tannins and more of a specific chemical compound called trans-whiskey-lactone, relative to other sources of American white oak. This is the first known chemical analysis comparing New England white oak to white oak from other regions."