SRC-CORKSTOPPERS-2009 · PRIMARY
L. Culleré et al. · Food Chemistry
Title, journal, date and first author checked against the publisher’s Crossref record on 2026-10-15 by an automated check. Publication date confirmed to the month. The publisher reported no open licence for the work. SmellBook publishes only the citation and its own claim, never the work’s text.
Reviewed 2026-10-15 · corrections 0
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.Permanent identifier smellbook:source:wine-cork-stoppers-aromatic-profile-2009 · Graph record (JSON)
Dataset history Not yet in a dataset release; it will appear in the next one.