The compounds causing cork taint and the factors affecting their transmission from cork to
wine are discussed. These factors include: the solubilities of the taint compounds in wine, their …

Among plant-derived odorants, damascenone is one of the most ubiquitous, sometimes
occurring as an apparent natural product but more commonly occurring in processed foodstuffs …

The free volatiles, as well as those released from their glycosidically bound forms by acid or
enzyme hydrolysis, have been analyzed for Chardonnay juices from three successive …

… retention time and aroma), several other chloromethylanisoles (not specifically identified)
and a dichloroveratrole have been found in tainted wines and their associated corks (Sefton …

An obscure sesquiterpene, rotundone, has been identified as a hitherto unrecognized important
aroma impact compound with a strong spicy, peppercorn aroma. Excellent correlations …

The aim of this study was to quantify, in a single analysis, 31 volatile fermentation-derived
products that contribute to the aroma of red and white wine. We developed a multi-component …

Volatile thiols, such as 4‐mercapto‐4‐methylpentan‐2‐one (4MMP), 3‐mercaptohexan‐1‐ol
(3MH) and 3‐mercaptohexyl acetate (3MHA), are among the most potent aroma …

2,3,5,6-[ 2 H 4 ]-4-Ethylphenol (d 4 -4-ethylphenol) was synthesised for use as an internal
standard in a new, rapid and accurate analytical method, employing gas chromatography–…

A reverse phase HPLC method has been developed for the quantitative analysis of pigmented
poly‐phenolic polymers in red wines. Pigmented polymers were well separated from …

The precursors of vitispirane (two diastereoisomers), 1,1,6-trimethyl-l,2-dihydronaphthalene
(TDN), damascenone, and a fourth unknown volatile norisoprenoid in Riesling wine were …