Rapid method for the detection of chloroanisoles in cork stoppers

Carvalho, J. R. B.; Gregório, B. J. R.; Queiroz, J.; Barreiros, Luísa; Magalhães, L. M.; Tóth, I. V.; Graça, A.; Segundo, M. A.

http://hdl.handle.net/10400.22/25536

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Abstract(s)

The presence of chloroanisoles in cork stoppers is considered the most frequent cause of organoleptic defects in wines bottled with natural corks. These compounds, namely 2,4,6-trichloroanisole (TCA), are generally associated with musty off-flavors and odors in food products. Having this in mind, the major aim of the present work was the development of a rapid and low cost screening method for TCA detection in cork stoppers prior to wine bottling.

Keywords

Chloroanisoles TCA

URI

http://hdl.handle.net/10400.22/25536

Citation

Carvalho, J. R. B., Gregório, B. J. R., Queiroz, J., Barreiros, L., Magalhães, L. M., Tóth, I. V., Graça, A., & Segundo, M. A. (2014). Rapid method for the detection of chloroanisoles in cork stoppers. Livro de Resumos IJUP’14, 275.