1. Adelaide Research & Scholarship
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  4. Wine Science
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Please use this identifier to cite or link to this item: https://hdl.handle.net/2440/40825
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dc.contributor.authorHerderich, M.-
dc.contributor.authorCostello, P.-
dc.contributor.authorGrbin, P.-
dc.contributor.authorHenschke, P.-
dc.date.issued1995-
dc.identifier.citationNatural Product Research, 1995; 7(2):129-132-
dc.identifier.issn1478-6419-
dc.identifier.urihttp://hdl.handle.net/2440/40825-
dc.description.abstractThe 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.-
dc.language.isoen-
dc.publisherTaylor & Francis-
dc.source.urihttp://dx.doi.org/10.1080/10575639508043200-
dc.subject2-acetyl-1-pyrroline-
dc.subjectmousy taint-
dc.subjectwine flavour-
dc.titleOccurrence of 2-Acetyl-1-Pyrroline in Mousy Wines-
dc.typeJournal article-
dc.identifier.doi10.1080/10575639508043200-
pubs.publication-statusPublished-
dc.identifier.orcidGrbin, P. [0000-0002-7997-6131]-
Appears in Collections:Aurora harvest
Wine Science publications

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