2,4,6-trichloroanisole

580 ng

“Musty, like corked wine or a damp cellar”

Beer flavour standard used to train professional beer tasters to recognize and scale the intensity of musty character. 2,4,6-Trichloroanisole taints are imparted to beer via recycled paper, cardboard or wood. This extremely active compound imparts a musty odour to beer that resembles that 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
580 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-Tribromoanisole
  • Acetaldehyde
  • 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
87-40-1
Other names
  • methyl 2,4,6-trichlorophenyl ether
  • 1,3,5-trichloro-2-methoxybenzene
  • TCA
Remarks
2,4,6-Trichloroanisole is one of several chloroanisoles 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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