Simultaneous assay of mousy off-flavor markers in wine

Abstract

The compounds described as being responsible for mousy off-flavor in wine are 2-acetylpyrroline (APY), 2-acetyltetrahydropyridine (ATHP) and 2-ethyltetrahydropyridine (ETHP). However, assay of these compounds is difficult due to their physical-chemical characteristics. The aim of this study was to develop a simple and effective method for simultaneously determining the concentration of these three N-heterocyclic compounds in wine. This new method is a decisive tool for better defining this spoilage phenomenon in wine and guarding against it.