TY - JOUR T1 - 2-Ethyl-3,4,5,6-Tetrahydropyridine- An Assessment of Its Possible Contribution to the Mousy Off-Flavor of Wines JF - American Journal of Enology and Viticulture JO - Am J Enol Vitic. SP - 46 LP - 48 DO - 10.5344/ajev.1984.35.1.46 VL - 35 IS - 1 AU - John T. Craig AU - Tamila Heresztyn Y1 - 1984/01/01 UR - http://www.ajevonline.org/content/35/1/46.abstract N2 - 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. ER -