Abstract
A gas chromatographic-mass spectrometric method with multiple ion detection has been developed for the estimation of 2-ethyl-3,4,5,6-tetrahydropyridine (2-ethyl-Δ1-piperideine) below its threshold concentration in wine. The presence of this compound has been suggested as a cause of mousy off-flavors in fermented beverages. In several mousy wines examined by this procedure, no 2-ethyl-δ1-piperideine was detected, indicating that other components are responsible for the spoiled flavor of these wines.
- Received April 1983.
- Copyright 1984 by the American Society for Enology and Viticulture
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