Cork taint is considered a major organoleptic defect in wine, producing a moldy aroma. Haloanisoles are the main compounds responsible, although there are other analytes cause the same problem. Occurrence of cork taint ...

Taints and off flavors deteriorate the quality and acceptability of food products, being one of the most common reasons for consumer rejection of a certain food. Occurrence of taints causes significant financial loss to ...

Los haloanisoles como tricloroanisol y tribromoanisol se han convertido en uno de los principales compuestos deletéreos de la calidad del vino. Estos contaminantes producen un “flavor” mohoso conocido mundialmente ...