Please use this identifier to cite or link to this item:
Scopus Web of ScienceĀ® Altmetric
Type: Journal article
Title: Occurrence of 2-Acetyl-1-Pyrroline in Mousy Wines
Author: Herderich, M.
Costello, P.
Grbin, P.
Henschke, P.
Citation: Natural Product Research Formerly Natural Product Letters, 1995; 7(2):129-132
Publisher: Taylor & Francis
Issue Date: 1995
ISSN: 1478-6419
Abstract: The potent flavour compound 2-acetyl-1-pyrroline (1) was identified for the first time in wines spoiled by mousy taint. Identification was verified by comparison of GC and GC-MS data with those of authentic reference material. GC-SNEFF analysis of (1) further confirmed its intense mousy aroma.
Keywords: 2-acetyl-1-pyrroline; mousy taint; wine flavour
RMID: 0030001817
DOI: 10.1080/10575639508043200
Appears in Collections:Wine Science publications

Files in This Item:
There are no files associated with this item.

Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.