2,6-dichlorophenol

170 ng

“Chlorophenol, like antiseptic mouthwash”

Water flavour standard used to train professional tasters to recognize and scale the intensity of chlorophenol character. Chlorophenols are produced in reactions involving naturally-occurring phenolic compounds in water, and free chlorine added as a disinfectant. They can also be imparted directly to water as a result of environmental contamination. Chlorophenols impart an unpleasant taint to water, reminiscent of mouthwash.

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
170 ng
Threshold
55 ng / l in water
Origins
Produced through reactions involving phenolic compounds (for example from waters associated with peaty soils) and free chlorine. Can also arise due to contamination of water with wood preservatives.
Importance
Disinfection by-product. Imparts an unpleasant ‘tainted’ note. Described by consumers as ‘medicinal’ or ‘contaminated’, even at low levels.
CAS registry number
87-65-0
Other names
  • 1-hydroxy-2,6-dichlorobenzene
  • 2,6-DCP
  • 2,6-dichlorfenol
Remarks
Water pH is important in determining the rate of formation. Can occasionally be produced by bacterial action or by misuse of carbon filters.
Threshold distribution
Graph
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