“Musty-TCA, like corked wine or a damp cellar”
Certified water flavour standard used to train professional tasters to recognize and scale the intensity of musty character.
2,4,6-Trichloroanisole taints are produced by moulds and Actinobacteria, primarily in water distribution systems. Chloroanisoles 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.