Corky off‐flavor compounds in cork planks at different storage times before processing. Influence on the quality of the final stoppers-Reference-Cited by-同舟云学术

Corky off‐flavor compounds in cork planks at different storage times before processing. Influence on the quality of the final stoppers

Published:2021-02-11 Issue:11 Volume:101 Page:4735-4742
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J Sci Food Agric

Author:

Alañón M Elena¹^ORCID,Alarcón Marina²,Díaz‐Maroto Ignacio J³,Pérez‐Coello M Soledad²,Díaz‐Maroto M Consuelo²^ORCID

Affiliation:

1. Food Technology, Higher Technical School of Agronomic Engineering University of Castilla‐La Mancha Ciudad Real Spain

2. Food Technology, Faculty of Chemical Sciences and Technologies Regional Institute for Applied Scientific Research (IRICA), University of Castilla‐La Mancha Ciudad Real Spain

3. Departamento de Ingeniería Agroforestal Escuela Politécnica Superior, Campus Universitario s/n, Universidad de Santiago de Compostela Lugo Spain

Funder

Junta de Comunidades de Castilla-La Mancha

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.11119

Reference32 articles.

1. Compounds causing cork taint and the factors affecting their transfer from natural cork closures to wine – a review

2. Origin and fate of 2,4,6-trichloroanisole in cork bark and wine corks

3. Identification and Responsibility of 2,4,6-Tribromoanisole in Musty, Corked Odors in Wine

4. Isolation and Identification of 2-Methoxy-3,5-dimethylpyrazine, a Potent Musty Compound from Wine Corks

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