2,6-dichlorophenol

1.5 µg per capsule

Chlorophenol, like antiseptic mouthwash”

Certified wine flavour standard used to train professional tasters to recognize and scale the intensity of chlorophenol character. Chlorophenols contaminate wines through residues of disinfectants on production equipment or packaging materials. They can also be caused by admixture of phenolic detergents and chlorine cleaning agents. Chlorophenolic taints resemble antiseptic mouthwash and generally meet with a high level of consumer rejection.

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

Flavour cards

Flavour standard information

Technical specification

Assessment
The best way to detect chlorophenols in wine 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
1.5 µg per capsule
Threshold
The flavour threshold of 2,6-dichlorophenol in wine is 30 – 100 ng / l.
Origins
Chlorophenols contaminate wine through residues of disinfectant on production equipment or packaging materials. They can also be formed as a result of admixture of phenolic detergents and chlorine cleaning agents.
Importance
Chlorophenols are taints in wine. They are associated with a high degree of consumer rejection, even at low levels. Chlorophenols are often described by consumers as ‘chemical’, ‘antiseptic’ or ‘contaminated’.
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
Remarks
Chlorophenolic taints can be caused by several compounds of which 2,6-dichlorophenol is only one. The flavour produced by this compound is typical of the group.
Threshold distribution
Graph
Capsules per pot
10
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