2,4,6-tribromoanisole

230 ng

“Musty, like corked wine with a rubbery overtone”

Wine flavour standard used to train professional tasters to recognize and scale the intensity of musty character. Tribromoanisole 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, reminiscent of wet hessian.

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
230 ng
Threshold
<10 - 500 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 bromophenol insecticides have been applied.
Importance
Suppresses varietal character at low concentrations. Imparts an unpleasant musty, mouldy odour to wine which is reminiscent of wet hessian. Derived from methylation of bromophenols by moulds. This is one of the few flavours that can taint wine through airborne contamination during production.
CAS registry number
607-99-8
Other names
  • tribromoanisole
  • TBA
  • 1,3,5-tribromo-2-methoxybenzene
  • methyl 2,4,6-tribromophenyl ether
Remarks
Cork taint is caused by a number of different chemicals. 2,4,6-tribromoanisole is one of several bromoanisoles associated with such problems. It can be detected at concentrations well below the recognition flavour threshold.
Threshold distribution
Graph
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