Name: 2,4,6-tribromoanisole
SKU: B-WA-607-99-8
Price: 77.64 CAD
Availability: InStock

Product Description

“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.

IMPORTANCE

2,4,6-Tribromoanisole imparts an unpleasant musty odour to water which is reminiscent of damp cellars or corked wine.

ORIGINS

2,4,6-Tribromoanisole is derived from methylation of bromophenols by moulds or Actinobacteria, primarily in water distribution systems.

HOW TO TASTE

The best way to detect 2,4,6-tribromoanisole in water is as follows. Without covering the glass, swirl the sample to release the aroma. Take a single short sniff. Repeat as necessary.