2,4,6-tribromoanisole

450 ng

“Musty, like corked wine with a rubbery overtone”

Soft drinks flavour standard used to train professional tasters to recognize and scale the intensity of musty character. Tribromoanisoles contaminate soft drinks through ingredients, water, air and packaging materials. The compounds arise from the action of moulds on common environmental contaminants. Bromooanisoles are extremely flavour-active. They impart unpleasant musty odours, 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
450 ng
Threshold
<10 – 500 ng / l in soft drinks
Origins
Contaminates product through ingredients, water, air or packaging materials. Associated with use of recycled materials such as wood and cardboard. Derived from methylation of bromophenols by moulds.
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 soft drinks through airborne contamination, even after the product has been packaged.
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 soft drinks. The flavour produced by this compound is typical. It can be detected, but not recognized at concentrations well below the recognition flavour threshold.
Threshold distribution
Graph
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