2,4,6-trichloroanisole

580 ng

“Musty, like corked wine or a damp cellar”

Wine flavour standard used to train professional tasters to recognize and scale the intensity of musty character. Trichloroanisole taints can be contributed to wine by contaminated cork closures. Such is their incredible flavour activity they can also be picked up from the winery environment via airborne transmission. These compounds suppress varietal characters in wine when present at low concentration. When present above their recognition threshold they impart unpleasant musty, mouldy odours - the archetypical 'cork taint' character.

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
5 - 100 ng / l in wine
Origins
Associated with use of contaminated corks. Can also be picked up from the winery environment. Linked to growth of mould on wooden structures, especially those to which chlorophenol insecticides have been applied.
Importance
Suppresses varietal character at low concentrations. Imparts an unpleasant musty, mouldy odour to wine. Derived from methylation of chlorophenols by moulds. This is one of the few flavours that can taint wine through airborne contamination during production.
CAS registry number
87-40-1
Other names
  • methyl 2,4,6-trichlorophenyl ether
  • 1,3,5-trichloro-2-methoxybenzene
  • TCA
Remarks
Cork taint is caused by a number of different chemicals. 2,4,6-trichloranisole is one of several chloranisoles associated with such problems. It can be detected at concentrations well below the recognition flavour threshold.
Threshold distribution
Graph
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