2,6-dichlorophenol

1.5 µg

“Chlorophenol, like antiseptic mouthwash”

Wine flavour standard used to train professional tasters to recognize and scale the intensity of chlorophenol character. Chlorophenols contaminate wines through residues of disinfectants on production equipment or packaging materials. They can also be caused by admixture of phenolic detergents and chlorine cleaning agents. Chlorophenolic taints resemble antiseptic mouthwash and generally meet with a high level of consumer rejection.

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
1.5 µg
Threshold
30 – 100 ng / l in wine
Origins
Contaminates wine through residues of disinfectant on production equipment or packaging materials. Can also be caused by admixture of phenolic detergents and chlorine cleaning agents.
Importance
Taint in wine. Associated with a high degree of consumer rejection, even at low levels. Often described by consumers as ‘chemical’, ‘antiseptic’ or ‘contaminated’.
CAS registry number
87-65-0
Other names
  • 1-hydroxy-2,6-dichlorobenzene
  • 2,6-DCP
  • 2,6-dichlorfenol
Remarks
Chlorophenolic taints can be caused by several compounds of which 2,6-dichlorophenol is only one. The flavour produced by this compound is typical of the group.
Threshold distribution
Graph
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