Origin and Incidence of 2-Methoxy-3,5-dimethylpyrazine, a Compound with a “Fungal” and “Corky” Aroma Found in Cork Stoppers and Oak Chips in Contact with Wines
Author:
Affiliation:
1. Laboratoire Excell, Parc Innolin, 10 rue du Golf, 33700 Mérignac, France
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf102874f
Reference29 articles.
1. Identification of 2,4,6-trichloroanisole as a potent compound causing cork taint in wine
2. Origin and fate of 2,4,6-trichloroanisole in cork bark and wine corks
3. Isolation and Identification of 2-Methoxy-3,5-dimethylpyrazine, a Potent Musty Compound from Wine Corks
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