RT Journal Article SR Electronic T1 Volatile Components of Cork Used for Production of Wine Stoppers JF American Journal of Enology and Viticulture JO Am J Enol Vitic. FD American Society for Enology and Viticulture SP 401 OP 406 DO 10.5344/ajev.1994.45.4.401 VO 45 IS 4 A1 V. Mazzoleni A1 P. Caldentey A1 M. Careri A1 A. Mangia A1 O. Colagrande YR 1994 UL http://www.ajevonline.org/content/45/4/401.abstract AB 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.