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- Salvado, V., et al. Show all 5 Authors
- Journal of agricultural and food chemistry 2006 v.54 no.3 pp. 627-632
- pentachlorophenol; ethanol; chemical analysis; water; chlorophenols; gas chromatography; solid phase extraction; cork stoppers
- ... The appearance of 2,4,6-trichloroanisole (TCA) in cork stoppers is of great concern because it can cause off-flavors in bottled wine. To prevent this sensorial defect, there should not be any traces of 2,4,6-trichlorophenol (TCP), 2,3,4,6-tetrachlorophenol (TeCP), or pentachlorophenol (PCP) in the finished corks, because they are the direct precursors of TCA. In the course of this study two method ...