J. Agric. Food Chem. 1082, 30, 359-302
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Identification of 2,4,6-Trichloroanisole as a Potent Compound Causing Cork Taint in Wine Hans-Rudolf Buser,* Carla Zanier, and Hans Tanner By use of gas chromatography-mass spectrometry, 2,4,6-trichloroanisole (2,4,6-TCA)was identified in bottled and corked European grape wines as the main component responsible for the musty cork taint occasionally associated with faulty wines. Concentrations of 2,4,6-TCA found in a series of red and white wines with this distinct off-flavor ranged from 20 to 370 ppt (ng/L). In wines of good organoleptic quality, this compound was not detectable (
