170 ng per capsule

Chlorophenol, like antiseptic mouthwash”

Certified water flavour standard used to train professional tasters to recognize and scale the intensity of chlorophenol character. Chlorophenols are produced in reactions involving naturally-occurring phenolic compounds in water, and free chlorine added as a disinfectant. They can also be imparted directly to water as a result of environmental contamination. Chlorophenols impart an unpleasant taint to water, reminiscent of mouthwash.

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 chlorophenol taints 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
170 ng per capsule
The flavour threshold of 2,6,-dichlorophenol in water is 55 ng / l.
Chlorophenols are produced in water through reactions involving phenolic compounds (for example from waters associated with peaty soils) and free chlorine. They can also arise through to contamination of water with wood preservatives.
Chlorophenols are disinfection by-products. They impart unpleasant ‘tainted’ notes to water. Waters containing chlorophenols are ddescribed by consumers as ‘medicinal’ or ‘contaminated’, even at low levels.
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
Water pH is important in determining the rate of formation of chlorophenols. Such compounds can occasionally be produced by bacterial action or by misuse of carbon filters used to purify water and remove chlorine.
Threshold distribution
Capsules per pot
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