“Musty-TBA, like corked wine or a damp cellar”
Water flavour standard used to train professional water tasters to recognize and scale the intensity of musty-TBA character.
Tribromoanisoles are produced by moulds and Actinobacteria, primarily in water distribution systems. Bromoanisoles have extremely low flavour thresholds. 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.