The volatile compounds of cork used for production of wine stoppers were extracted by means of a dynamic headspace technique followed by adsorption onto Tenax traps. The volatile components were identified by gas chromatography-mass spectrometry. The identities of most of the compounds were confirmed on the basis of the retention time and mass spectrum of authentic substances. One hundred seven compounds were identified in this study, several of which have not been previously reported in cork. Hydrocarbons, alcohols, acids, aldehydes, ketones were the major volatiles.
- Copyright 1994 by the American Society for Enology and Viticulture