“Musty-TBA, like corked wine or a damp cellar”
Soft drinks flavour standard used to train professional soft drink tasters to recognize and scale the intensity of musty-TBA character.
Tribromoanisoles contaminate soft drinks through ingredients, water, air and packaging materials. The compounds arise from the action of moulds on common environmental contaminants. Bromooanisoles are extremely flavour-active. 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.