2,6-dichlorophenol

Technical specification

Assessment

The best way to detect chlorophenol taints in beer 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

1.0 µg per capsule

Threshold

The flavour threshold of 2,6-dichlorophenol in beer us 300 ng / l.

Origins

Chlorophenol taints in beer can arise through external contamination of brewing or dilution liquor and / or packaging materials. They can also be formed by admixture of incompatible cleaning agents or by contact of beer with chlorinated water.

Confusions

Chlorophenols are often confused by tasters with the following compounds:

• 2-Bromophenol
• Guaiacol
• 4-Vinyl guaiacol

Importance

Chlorophenols are taints in beer. They are associated with a high degree of consumer rejection, even at low levels. They are often described by consumers as ‘chemical’, ‘antiseptic’ or ‘contaminated’.

CAS registry number

The CAS registry number of 2,6-dichlorophenol is 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

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