To understand how warming will change the dynamics of roots across soil profile, we took usage of a long-term field warming experiment and incubated ¹³C-labelled roots at three different depths. After 3 years of incubation, at compound class level, the effects of warming on decomposition of root-derived hydrolysable lipids were compound class specific. At monomer level, warming effects on suberin-derived monomer decomposition were depth-dependent and their resistance increased with chain length.