Knowledge of wine flavor has paralleled developments in analytical chemistry. In the 19th
century, analytical methods focused on the determination of major wine components such as …

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 …

This comprehensive book describes cork as a natural product, as an industrial raw-
materials, and as a wine bottle closure. From its formation in the outer bark of the cork oak …

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

Cork taint in wine produced by 2, 4, 6-trichloroanisole (TCA) is characterised by generally
unacceptable musty or earthy odours. Estimates of TCA threshold in wine have been …

A Semillon wine was bottled using 14 different closures: a screw‐cap type, two grades of
conventional natural cork, two 'technical cork'closures (natural cork with a synthetic …

The deuterium-labeled standards [2H3]-guaiacol and [2H3]-4-methylguaiacol were
synthesized and utilized in a method employing gas chromatography− mass spectrometry to …

To investigate the role of trichloro compounds as a potential cause of “cork taint” in wine, an
assay for trichloroanisole (TCA) and trichlorophenol (TCP) in corks and wine was developed …

Stir bar sorptive extraction (SBSE) coupled with gas chromatography/mass spectrometry
(GC/MS) was used to analyse wine samples for three applications: flavour and …

2, 4, 6-Trichloroanisole (TCA) is the compound most often associated with cork taint in wines
and has been shown to have a very low sensory threshold (∼ 5 ng/L in wine). A supercritical …