Occurrence of 2-Acetyl-1-Pyrroline in Mousy Wines
Date
1995
Authors
Herderich, M.
Costello, P.
Grbin, P.
Henschke, P.
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Type:
Journal article
Citation
Natural Product Research, 1995; 7(2):129-132
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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.