https://www.selleckchem.com/pr....oducts/bgb-283-bgb28
Cork companies store cork planks before processing them for a minimum of 6 months to dry up and to stabilize their texture and chemical composition, although many companies extend this storage period up to 12 months. However, there is no information about the influence of this seasoning period on their 'corky' off flavors. For this reason, the main compounds responsible for the 'cork taint' of planks stored before processing from 6 to 12 months were investigated. Four haloanisoles and three halophenols were identified 2,4,6-trich
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