Identification of 2,4,6-Trichloroanisole (TCA) causing a musty/muddy off-flavor in sake and its production in rice koji and moromi mash
Author:
Publisher
Elsevier BV
Subject
Applied Microbiology and Biotechnology,Bioengineering,Biotechnology
Reference24 articles.
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2. Drinking-water off-flavor caused by 2,4,6-trichloroanisole;Nystrom;Water Sci. Technol.,1992
3. Method for the gas chromatographic assay with mass selective detection of trichloro compounds in corks and wines applied to elucidate the potential cause of cork taint;Soleas;J. Agric. Food Chem.,2002
4. Odor properties of chloroanisoles — effects of replacing chloro by methyl groups;Griffiths;Chem. Senses Flavor,1977
5. Cork taint in wine: scientific knowledge and public perception — a critical review;Pereira;Crit. Rev. Microbiol.,2000
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