2,4,6-trichloroanisole

220 ng

“Musty, like corked wine or a damp cellar”

Soft drinks flavour standard used to train professional tasters to recognize and scale the intensity of musty character. Trichloroanisoles contaminate soft drinks through ingredients, water, air and packaging materials. The compounds arise from the action of moulds on common environmental contaminants. Chroloroanisoles 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
220 ng
Threshold
5 - 100 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 chlorophenols 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
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 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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