Musty Flavour Standard


The musty flavour standard helps train professional tasters to recognise the potency of musty character. Our musty is a serious taint that can occur in all beverage types- primarily caused by introducing trichloroanisole (TCA) contamination.

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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.

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