73 ng per capsule

Musty, like corked wine or a damp cellar”

Certified water flavour standard used to train professional tasters to recognize and scale the intensity of musty character. Trichloroanisoles are produced by moulds and Actinobacteria, primarily in water distribution systems. Chloroanisoles 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.

Flavour cards

Flavour standard information

Technical specification

The best way to detect 2,4,6-trichloroanisole 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
73 ng per capsule
The flavour threshold of 2,4,6-trichloroanisole in water is <10 - 30 ng / l.
2,4,6-Trichloroanisole is derived from methylation of chlorophenols by moulds or Actinobacteria, primarily in water distribution systems.
2,4,6-tTichloroanisole 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-trichloroanisole is 87-40-1.
Other names
  • methyl 2,4,6-trichlorophenyl ether
  • 1,3,5-trichloro-2-methoxybenzene
  • TCA
2,4,6-Trichloroanisole is one of several chloroanisoles 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
Capsules per pot
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