Product Description
Sensory Terms
– 2,4,6-trichloroanisole
– Musty
– Damp
– Cellar
– Cork taint / corked wine
– Old books
Cause of Flavour
Musty is a serious taint that can occur in all beverage types- primarily caused by introducing trichloroanisole (TCA) contamination via the following routes:
Poor storage of raw materials
Poor storage of finished product
Poor storage of packaging
Contamination of pipework
Contamination of transportation materials- such as wooden pallets, cardboard Musty flavours are imparted by moulds metabolising chlorophenols and then producing TCA. This is promoted by dark and damp areas- commonly cold storage facilities and cellars. It is not uncommon for refrigeration units to generate TCA if their timing or thermostat is operating incorrectly- creating condensation over extended periods.
TCA is such a problem due to two main reasons:
Very low sensory detection threshold
Easy migration through porous surfaces TCA can move through plastic, cardboard, waxed or other surfaces- easily contaminating many different ..
Other Information
Beer Flavour wheel number: 0842
Flavour level: 1- 300 ng / l (not detected in normal products)
Recommended flavour standard / sensory reference standard of: American Society of Brewing Chemists (ASBC) and the European Brewing Chemists (EBC)
Please note: We have several concentrations of Musty available- please contact us for more information.
