Construct · 1 fields · 1 citations

cork taint: a standalone construct

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Sensory science

a musty off-flavor in wine caused mainly by trace 2,4,6-trichloroanisole, studied as a model sensory defect with very low thresholds.

In sensory science, cork taint refers to a musty off-flavor in wine caused mainly by trace 2,4,6-trichloroanisole, studied as a model sensory defect with very low thresholds. This meaning comes from Buser (1982) in Journal of Agricultural and Food Chemistry.[1]

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Nearby constructs

defect4 fields · 7 citationsjingle · one word, four constructs model3 fields · 3 citationsjingle · one word, three constructs trace4 fields · 6 citationsjingle · one word, four constructs

References

Buser, H. R., Zanier, C., & Tanner, H. (1982). Identification of 2,4,6-trichloroanisole as a potent compound causing cork taint in wine. Journal of Agricultural and Food Chemistry, 30(2), 359-362. https://doi.org/10.1021/jf00110a037

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