2-Ethyl-3,4,5,6-Tetrahydropyridine- An Assessment of Its Possible Contribution to the Mousy Off-Flavor of Wines

A gas chromatographic-mass spectrometric method with multiple ion detection has been developed for the estimation of 2-ethyl-3,4,5,6-tetrahydropyridine (2-ethyl-Δ¹-piperideine) below its threshold concentration in wine. The presence of this compound has been suggested as a cause of mousy off-flavors in fermented beverages. In several mousy wines examined by this procedure, no 2-ethyl-δ¹-piperideine was detected, indicating that other components are responsible for the spoiled flavor of these wines.