@article {Craig46, author = {John T. Craig and Tamila Heresztyn}, title = {2-Ethyl-3,4,5,6-Tetrahydropyridine- An Assessment of Its Possible Contribution to the Mousy Off-Flavor of Wines}, volume = {35}, number = {1}, pages = {46--48}, year = {1984}, doi = {10.5344/ajev.1984.35.1.46}, publisher = {American Journal of Enology and Viticulture}, 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.}, issn = {0002-9254}, URL = {https://www.ajevonline.org/content/35/1/46}, eprint = {https://www.ajevonline.org/content/35/1/46.full.pdf}, journal = {American Journal of Enology and Viticulture} }