2,4,6-tribromoanisole

230 ng per capsule

“Musty, like corked wine with a rubbery overtone”

Certified water flavour standard used to train professional tasters to recognize and scale the intensity of musty character. Tribromoanisoles are produced by moulds and Actinobacteria, primarily in water distribution systems. Bromoanisoles have extremely low flavour thresholds. They impart unpleasant musty odours, reminiscent of damp cellars or corked wine.

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
The best way to detect 2,4,6-tribromoanisole in water 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
230 ng per capsule
Threshold
The flavour threshold of 2,4,6-tribromoanisole in water is <10 ng / l.
Origins
2,4,6-Tribromoanisole is derived from methylation of bromophenols by moulds or Actinobacteria, primarily in water distribution systems.
Importance
2,4,6-Tribromoanisole imparts an unpleasant musty odour to water which is reminiscent of damp cellars or corked wine.
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 water. The flavour produced by this compound is typical. This compound can be detected, but not recognized at concentrations well below the recognition flavour threshold.
Threshold distribution
Graph
Capsules per pot
10
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