“Musty-TCA, like corked wine or a damp cellar”
Certified cider flavour standard used to train professional cider tasters to recognize and scale the intensity of musty character.
Trichloroanisole taints cider through contact with contaminated air, filter materials, or packaging. The compound imparts an unpleasant musty odour to cider, which is reminiscent of damp cellars or corked wine.
Food grade | free from sensory impurities | extensively tested | safe to smell and taste.