Aromatic Potential and Bioactivity of Cork Stoppers and Cork By-Products
Ana Maria Mislata, Miquel Puxeu & Raul Ferrer-Gallego · Foods
Lifecycleactive
Published2020-01-28
DOI10.3390/foods9020133
Used by1 verified claim
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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.EXTERNAL RECORD