60-62 ° C
132 ° C ( 37 hPa)
Template: Infobox chemical / molecular formula search available
2,4,6- Trichloranisol (TCA ) is a chlorinated aromatic hydrocarbon of intense moldy - musty odor. This derivative of the phenol is the main cause of Korkgeschmackes, the most significant olfactory - gustatory wine error.
2,4,6- Trichloranisol is the main cause for a Korkton in the wine. TCA gets overloaded cork in the wine. It can happen in bottles and beer in raisins, essential oils, drinking water, mineral water. TCA was also found as an air pollutant in the ambient air of prefabricated houses.
Production and representation
It is believed that 2,4,6- trichloroanisole occurs when biodegradation of chlorophenol -containing fungicides. Chlorophenol derivatives were often used as wood preservatives and herbicides / insecticides, as well as in cork oak forests. The chlorophenols are converted by some fungi on cork or in wine barrels in 2,4,6- Trichloranisol. A reaction to avoid TCA in food is the EU-wide ban on pesticides in cork oak forests.
When mold of paper is also produced 2,4,6- Trichloranisol.
In the laboratory, 2,4,6- Trichloranisol is easily accessible by methylation of 2,4,6 -trichlorophenol.
The substance forms colorless crystal needles and is very slightly soluble in water. 2,4,6- Trichloranisol taste is noted even in very low concentrations, the perceptibility ( sensory threshold) is individually different between about 5 and 15 ng / l The odor threshold in air is given as 2 ng · m-3.
For reliable identification and quantification of the 2, 4, 6- Trichloranisols the GC / MS- coupling is used. The detection limit for water samples analyzed is given in the use of this method with 0.02 ng / l.