2,4,6-trichloroanisole

73 ng

“Musty, like corked wine or a damp cellar”

Water flavour standard used to train professional tasters to recognize and scale the intensity of musty character. Trichloroanisoles are produced by moulds and Actinobacteria, primarily in water distribution systems. Chloroanisoles have extremely low flavour thresholds. 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
73 ng
Threshold
<10 - 30 ng / l in water
Origins
Derived from methylation of chlorophenols by moulds or Actinobacteria, primarily in water distribution systems.
Importance
Imparts an unpleasant musty odour to water which is reminiscent of damp cellars or corked wine.
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 water. The flavour produced by this compound is typical. This compound can be detected, but not recognized at concentrations well below the recognition flavour threshold.
Threshold distribution
Graph
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