Herderich, M.Costello, P.Grbin, P.Henschke, P.2008-02-262008-02-261995Natural Product Research, 1995; 7(2):129-1321478-6419http://hdl.handle.net/2440/40825The 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.en2-acetyl-1-pyrrolinemousy taintwine flavourJournal article00300018172008022614353110.1080/10575639508043200A1995TA869000082-s2.0-002913190165823Herderich, M. [0000-0002-4136-8886]Grbin, P. [0000-0002-7997-6131]