2,4,6-tribromoanisole

900 ng

"Musty, like corked wine with a rubbery overtone”

Beer flavour standard used to train professional beer tasters to recognize and scale the intensity of musty character. 2,4,6-Tribromoanisole is a potent tainting compound associated with use of recycled paper, cardboard and wood. It can migrate across beer packaging materials to contaminate beer with a musty flavour which is reminscent of corked wine.

Food grade | free from sensory impurities | extensively tested | safe to smell and taste.

  • Label image
  • Chemical structure

Flavour cards

Flavour standard information

Technical specification

Assessment
Without covering the glass, swirl the beer to release the aroma. Take a single short sniff. Repeat as necessary.
Amount of flavour per capsule
900 ng
Threshold
<10 – 500 ng / l in beer
Origins
Associated with use of recycled wood and cardboard. Can migrate across packaging materials to contaminate raw materials, filter aids, and beer.
Confusions
  • 2,4,6-Trichloroanisole
  • 2-Bromophenol
  • 2,6-Dichlorophenol
Importance
Taint in beer. Associated with a high degree of consumer rejection, even at low levels. Often described by consumers as ‘chemical’ or ‘contaminated’.
CAS registry number
607-99-8
Other names
  • tribromoanisole
  • TBA
  • 1,3,5-tribromo-2-methoxybenzene
  • methyl 2,4,6-tribromophenyl ether
Remarks
2,4,6-Tribromoanisole is one of several bromoanisoles that can taint beer. The flavour produced by this compound is typical. The same compounds are also responsible for ‘cork taint’ in wine.
Threshold distribution
Graph
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