Information about aromas
Coffee | Corked |  Corn-on-the-cob |
| Aroma profile for Corked |
| Musty or mousy smell that intensifies after a bottle has been opened; most often due to contamination of the cork. |
| Chemicals contributing to aroma: 1-octene-3-ol 1-octene-3-one 2 methylisoborneol 2,3,4,6-tetrachloroanisone 2,4,6-tribromoanisole 2,4,6-trichloranisole TCA TeCA |
Encyclopedia entries that mention Corked
Cork
flatness
Inert gas
Marketing
Oxidation
Oxygen
screwcap
Snow-dropping
Sparging
Options for searching aromas and compounds database |
| View lists of aromas by selecting a type in the box and clicking the icon |
| Select an aroma by name directly from the box and click the icon. |
| Select a compound by name directly from the box and click the icon. |
| When an aroma or compound is displayed, choose the next or last entry in the alphabetical list preceding the entry. |
| Any of these terms can also be entered directly in the encyclopedia. |
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