Gillean Miller: Captivating Coconut or Pesky Prune? Quantification of γ-Nonalactone in Botrytised and Non-Botrytised New Zealand Wines

The wine aromacompound γ-nonalactone is associated with coconut, stonefruit and prune descriptors. This work aims toquantify this aroma compound in New Zealand(NZ)wine, using stable isotope dilution analysis.An isotopically-labelled internal standard will be synthesised, then SPE-GC-MS will be used to analyse 50 NZ wines. 

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