2,4,6-TRICHLOROANISOLE

Description

2,4,6-Trichloroanisole (TCA), first synthesized by M. Kohn and M. Heller in 1925, was formerly used as an “assistant” in polyester fiber dyeing. It is also a fungal metabolite produced from the fungicide 2,4,6-trichlorophenol.
TCA, however, is mainly known for causing cork taint that can give wine a musty smell and taste. Until recently, the prevailing wisdom was that it was generated by molds in contaminated corks. But H. Takeuchi and T. Kurahashi of Osaka University (Japan) discovered that?TCA contaminates many foods and beverages?and that it blocks a protein ion channel associated with olfactory sensing. It may also cause foods to spoil, which would intensify their off-taste.

Chemical properties

white or off-white fibrous powder. Insoluble in water; soluble in benzene, methanol, and dioxane; gradually sublimes at room temperature.

The Uses of 2,4,6-TRICHLOROANISOLE

2,4,6-Trichloroanisole is used in method for reducing odor in room in remodeling work by removing causative substances.

The Uses of 2,4,6-TRICHLOROANISOLE

Dyeing auxiliary for polyester fabrics.

Definition

ChEBI: A monomethoxybenzene that is 1,3,5-trichlorobenzene in which one of the hydrogens is replaced by a methoxy group.

General Description

2,4,6-Trichloroanisole (TCA) is responsible for the cork taint in wines. TCA has been quantitated in bark cork stoppers by supercritical fluid extraction (SFE) method. Degradation of TCA catalyzed by raw bauxite via ozonation in water has been investigated.