TY - JOUR T1 - Volatile Components of Cork Used for Production of Wine Stoppers JF - American Journal of Enology and Viticulture JO - Am J Enol Vitic. SP - 401 LP - 406 DO - 10.5344/ajev.1994.45.4.401 VL - 45 IS - 4 AU - V. Mazzoleni AU - P. Caldentey AU - M. Careri AU - A. Mangia AU - O. Colagrande Y1 - 1994/01/01 UR - http://www.ajevonline.org/content/45/4/401.abstract N2 - 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. ER -