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|Title:||Occurrence of 2-Acetyl-1-Pyrroline in Mousy Wines|
|Citation:||Natural Product Research Formerly Natural Product Letters, 1995; 7(2):129-132|
|Publisher:||Taylor & Francis|
|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|
|Appears in Collections:||Wine Science publications|
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