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OCCURRENCE OF 2-ACETYL-1-PYRROLINE IN MOUSY WINES
被引：24
|作者：
HERDERICH, M
COSTELLO, PJ
GRBIN, PR
HENSCHKE, PA
机构：
[1] UNIV WURZBURG,LEHRSTUHL LEBENSMITTELCHEM,D-97074 WURZBURG,GERMANY
[2] AUSTRALIAN WINE RES INST,GLEN OSMOND,SA 5064,AUSTRALIA
来源：
NATURAL PRODUCT LETTERS
|
1995年
/
7卷
/
02期
关键词：
2-ACETYL-1-PYRROLINE;
MOUSY TAINT;
WINE FLAVOR;
D O I：
10.1080/10575639508043200
中图分类号：
Q5 [生物化学];
Q7 [分子生物学];
学科分类号：
071010 ;
081704 ;
摘要：
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-SNIFF analysis of (1) further confirmed its intense mousy aroma.
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页码：129 / 132
页数：4
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