PT  - JOURNAL ARTICLE
AU  - John T. Craig
AU  - Tamila Heresztyn
TI  - 2-Ethyl-3,4,5,6-Tetrahydropyridine- An Assessment of Its Possible Contribution to the Mousy Off-Flavor of Wines
AID  - 10.5344/ajev.1984.35.1.46
DP  - 1984 Jan 01
TA  - American Journal of Enology and Viticulture
PG  - 46--48
VI  - 35
IP  - 1
4099  - http://www.ajevonline.org/content/35/1/46.short
4100  - http://www.ajevonline.org/content/35/1/46.full
SO  - Am J Enol Vitic.1984 Jan 01; 35
AB  - 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.