VERIFIEDPRIMARY
Comparative study of the aromatic profile of different kinds of wine cork stoppers
L. Culleré et al.
DOI 10.1016/j.foodchem.2008.05.089CLM-CORK-002 · VERIFIED
How natural cork stoppers were described
Macerates of three natural cork stoppers in a wine-like medium were described as sweet, toasted, sweet wood and flowery-muscat, and gas chromatography–olfactometry found complex profiles of 10 to 20 aromatic compounds in them, unlike five synthetic stoppers.
Stoppers soaked in a wine-like liquid, not dry cork in air; the abstract does not name the natural stoppers' 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:how-natural-cork-stoppers-were-described · Graph record (JSON)
Dataset history Not yet in a dataset release; it will appear in the next one.