Anisole are characteristic smelling, colourless, flammable liquids. Anisoles are ether from phenol and methanol, their trivial names are Methyl Phenyl ether or Methoxybenzene. 2,4,6-Trichloroanisole (TCA) is chlorinated aromatic hydrocarbon with intensive mouldy smell. This derivative of phenols is the main cause of corked taste, it is the most important olfactory gustatory wine fault. It is speculated that 2,4,6-trichloroanisole results during the biodegradation of chlorinated phenolic fungicides. Chlorinated phenolic derivatives were often used as wood preservative and herbicides/insecticides also including in cork tree woods. Chlorophenols are converted into 2,4,6-trichloroanisole from some fungi located at cork or wine casks. A reaction to avoid TCA in food is to prohibit pesticides into cork tree woods in EU. This substance forms colourless crystal needles and it is very heavy soluble in water. 2,4,6-Trichloroanisole can be gustatory tasted in very low concentrations, perceptibility lies individual between 5 and 15 ng/l.

Besides 2,4,6-trichloroanisole also 2,3,4,6-tetrachloroanisole, 2,3,4,5,6-pentachloroanisole and 2,4,6-tribromoanisol may occur in the wine and cause cork taint and earthy, mouldy, and musty Aromas.

  • Method
  • Limit of detection
  • Reason for Analysis
  • GC/MS
  • 0,1 ng/l (for trichloranisole)
  • Quantification of wine fault