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First identification of a new molecule involved in the fresh mushroom off-flavor in wines: 1-hydroxyoctan-3-one

Léa Delcros1, Arnaud Costis2, Christine Le Guerneve2

  • 1MHCS, Epernay, France; Comité Champagne, Epernay, France; UMR SPO, Univ Montpellier INRAE, Institut Agro, Montpellier, France.

Food Chemistry
|February 16, 2023
PubMed

Keywords:
1-Hydroxyoctan-3-oneFresh mushroom off-flavorMustVolatiles compoundWine

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