TCA (Trichloroanisole) in Wine
Trichloroanisole (TCA) has an extremely low odor threshold. This compound is primarily responsible for “cork taint” in wines. TCA levels can often be detected by analytical instrumentation but not by consumers and many wines that contain TCA have won awards. TCA does not pose a health risk for anyone who detects a musty odor in their wine. However, the odor of TCA can be off putting and for that reason, wineries prefer to limit consumer exposure to this compound.
The Flex Series autosampler with its distinctive oscillating agitation provides an excellent platform for the development of a Solid Phase Micro Extraction (SPME) technique for the detection of TCA in wine.
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