580 ng per capsule

Musty, like corked wine or a damp cellar”

Certified cider flavour standard used to train professional cider tasters to recognize and scale the intensity of musty character. Trichloroanisole 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 pick up musty notes in cider caused by trichloroanisole 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
580 ng per capsule
10 – 200 ng / l in cider
Trichloroanisole contaminates product through ingredients, water, air, filter materials or packaging materials. Musty flavour problems like this are also associated with use of recycled materials such as wooden pallets and cardboard.
Trichloroanisole 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-trichloroanisole is 87-40-1.
Other names
  • methyl 2,4,6-trichlorophenyl ether
  • 1,3,5-trichloro-2-methoxybenzene
  • TCA
Trichloroanisole is derived from methylation of chlorophenols by moulds. 2,4,6-Trichloroanisole is one of several chloroanisoles which can contaminate foods and beverages. The flavour produced by this compound is typical. It can be detected by some assessors at concentrations well below its recognition flavour threshold.
Threshold distribution
Capsules per pot
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