Identification and Responsibility of 2,4,6-Tribromoanisole in Musty, Corked Odors in Wine-Reference-Cited by-同舟云学术

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Identification and Responsibility of 2,4,6-Tribromoanisole in Musty, Corked Odors in Wine

Published:2004-02-14 Issue:5 Volume:52 Page:1255-1262
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Chatonnet Pascal¹,Bonnet Sandra¹,Boutou Stéphane¹,Labadie Marie-Dominique¹

Affiliation:

1. Laboratory EXCELL, Parc Innolin, 10 rue du Golf, 33700 Merignac, France

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf030632f

Reference47 articles.

1. Identification of 2,4,6-trichloroanisole as a potent compound causing cork taint in wine

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2. Taints, Mycotoxins, and Off‐flavors;Understanding Wine Chemistry;2024-05-24

3. Guidelines to optimise the sensory detection of 2,4,6-trichloroanisole in neutral spirit and whisky;Journal of the Institute of Brewing;2024-04-18

4. High-Throughput Quantification of Trace Haloanisole and Halophenol Off-Flavor Compounds in Cork Wine Stoppers;ACS Food Science & Technology;2024-02-23

5. Is Airborne 2,4,6-Trichloroanisole (TCA) a Threat for Bottled Wine?;Australian Journal of Grape and Wine Research;2023-11-13

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