2,4,6-tribromoanisole

Technical specification

Assessment

The best way to evaluate musty flavours caused by tribromoanisole is as follows. Without covering the glass, swirl the beer to release the aroma. Take a single short sniff. Repeat as necessary.

Amount of flavour per capsule

900 ng per capsule

Threshold

The flavour threshold of tribromoanisole in beer ranges from <10 – 500 ng / l

Origins

Tribromoanisole taints are associated with use of recycled wood and cardboard. The compound can migrate across packaging materials to contaminate raw materials, filter aids, and beer.

Confusions

• 2,4,6-Trichloroanisole
• 2-Bromophenol
• 2,6-Dichlorophenol

Importance

Bromoanisole is a taint in beer. It is associated with a high degree of consumer rejection, even at low levels. It is often described by consumers as ‘chemical’ or ‘contaminated’.

CAS registry number

The CAS registry number of 2,4,6-tribromoanisole is 607-99-8.

Other names

• tribromoanisole
• TBA
• 1,3,5-tribromo-2-methoxybenzene
• methyl 2,4,6-tribromophenyl ether

Remarks

2,4,6-Tribromoanisole is one of several bromoanisoles that can taint beer. The flavour produced by this compound is typical. The same compounds are also responsible for ‘cork taint’ in wine.

Threshold distribution

Capsules per pot

10

Legal notices

This product is protected by the following trade marks and patents:

• US Patent no. D679900
• European Community Trade Mark
  Registration no. 009937574
• European Community Trade Mark
  Registration no. 009856527
• US Trade Mark Registration no. 4345057
• US Trade Mark Registration no. 4345056