900 ng per capsule

Musty, like corked wine with a rubbery overtone”

Certified cider flavour standard used to train professional cider tasters to recognize and scale the intensity of musty character. Tribromoanisole taints cider through contact with contaminated air, filter materials, or packaging. The compound imparts an unpleasant musty odour to cider, which is reminiscent of damp cellars or corked wine.

Food grade | free from sensory impurities | extensively tested | safe to smell and taste.

Flavour cards

Flavour standard information

Technical specification

The best way to detect musty taints in cider caused by tribromoanisole is as follows. Without covering the glass, swirl the sample to release the aroma. Take a single short sniff. Repeat as necessary.
Amount of flavour per capsule
900 ng per capsule
The flavour threshold of 2,4,6-tribromoanisole in cider ranges from <10 to 500 ng / l.
Tribromoanisole contaminates cider through contamination of apples or juice,, water, air, filter materials or packaging materials. Taints of this nature are often associated with use of recycled materials such as wooden pallets and cardboard.
Tribromoanisole Imparts an unpleasant musty odour which is reminiscent of damp cellars or corked wine. This is one of the few flavours that can taint products through airborne contamination, even after the product has been packaged.
CAS registry number
The CAS registry number for 2,4,6-tribromoanisole is 607-99-8.
Other names
  • tribromoanisole
  • TBA
  • 1,3,5-tribromo-2-methoxybenzene
  • methyl 2,4,6-tribromophenyl ether
Tribromoanisoles are derived from methylation of bromophenols by moulds. 2,4,6-Tribromoanisole is one of several bromoanisoles. The flavour produced by this compound is typical. It can be detected at concentrations well below the recognition flavour threshold.
Threshold distribution
Capsules per pot
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