2,4,6-trichloroanisole

580 ng

“Musty, like corked wine or a damp cellar”

Cider flavour standard used to train professional cider tasters to recognize and scale the intensity of musty character. Trichloroanisole taints cider through contact with contaminated air, filter materials, or packaging. The compound imparts an unpleasant musty odour to cider, which is reminiscent of damp cellars or 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 sample to release the aroma. Take a single short sniff. Repeat as necessary.
Amount of flavour per capsule
580 ng
Threshold
10 – 200 ng / l in cider
Origins
Contaminates product through ingredients, water, air, filter materials or packaging materials. Associated with use of recycled materials such as wooden pallets and cardboard.
Importance
Imparts an unpleasant musty odour which is reminiscent of damp cellars or corked wine. This is one of the few flavours that can taint products through airborne contamination, even after the product has been packaged.
CAS registry number
87-40-1
Other names
  • methyl 2,4,6-trichlorophenyl ether
  • 1,3,5-trichloro-2-methoxybenzene
  • TCA
Remarks
Derived from methylation of chlorophenols by moulds. 2,4,6-Trichloroanisole is one of several bromoanisoles. The flavour produced by this compound is typical. It can be detected at concentrations well below the recognition flavour threshold.
Threshold distribution
Graph
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