VERIFIEDPRIMARY
Aromatic Potential and Bioactivity of Cork Stoppers and Cork By-Products
Ana Maria Mislata, Miquel Puxeu & Raul Ferrer-Gallego
DOI 10.3390/foods9020133CLM-CORK-001 · VERIFIED
Aroma compounds in cork stoppers
Laboratory extracts of cork stoppers and cork by-products contained twenty-three aroma compounds of industrial interest (the authors call them aromatic compounds); vanillins and volatile phenols were the most abundant groups, alongside aldehydes, lactones, terpenols and alcohols.
Extracts analysed for possible reuse of cork waste; it does not show that these compounds are released from cork or contribute to its smell, and the abstract names compound groups, not single compounds.
The statement the claim rests on was found word for word in the abstract fetched from the named service, and an editor read the full abstract against every part of the claim. Abstract from Europe PMC (ebi.ac.uk/europepmc).
active · reviewed 2026-10-02 · corrections 0
CANONICAL PROFILES1
SUPPORTING SOURCES1
Permanent identifier smellbook:claim:aroma-compounds-in-cork-stoppers · Graph record (JSON)
Dataset history Not yet in a dataset release; it will appear in the next one.