Grbin, P.Herderich, M.Markides, A.Lee, T.Henschke, P.2008-02-262008-02-262007Journal of Agricultural and Food Chemistry, 2007; 55(26):10872-108790021-85611520-5118http://hdl.handle.net/2440/40821Mousy off-flavor is an insidious and economically disastrous microbiologically derived spoilage characteristic of wine and other fermented beverages. Tainted wines are rendered unpalatable and there is currently no satisfactory procedure for removal of the off-flavor. Here we report the confirmation of that both D- and L-lysine can act as a precursor for the formation of mousy off-flavor N-heterocycles. Further, through the use of stable isotope feeding experiments, we could establish that a pentylamine group from lysine is incorporated into the piperideine moiety of two off-flavor N-heterocycles. A biochemical pathway for the formation of mousy off-flavor compounds is proposed.enLysinemousy off-flavorwineDekkera anomalastable isotopesJournal article00200740382008022613163910.1021/jf071243e0002517688000492-s2.0-3804909377946613Grbin, P. [0000-0002-7997-6131]Herderich, M. [0000-0002-4136-8886]