Search results for "6-Trichloroanisole"
showing 2 items of 2 documents
Formation of 2,4,6-trichlorophenol and 2,4,6-trichloroanisole during treatment and distribution of drinking water
1995
Biomethylation of 2,4,6-trichlorophenol to the potent off-flavour compound 2,4,6-trichloroanisole has previously been found to cause taste and odour problems in drinking water. In the present study, both compounds were detected in seemingly unpolluted surface waters. However, the highest concentrations of 2,4,6-trichloroanisole in tap water were caused by the formation of 2,4,6-trichlorophenol during chlorine disinfection of drinking water and subsequent methylation of this compound in the distribution system. Analysis of samples from several sites in the investigated distribution systems showed that there was a substantial spatial and temporal variation of the concentration of both 2,4,6-t…
Cork Taint of Wines: Role of the Filamentous Fungi Isolated from Cork in the Formation of 2,4,6-Trichloroanisole by O Methylation of 2,4,6-Trichlorop…
2002
ABSTRACT Cork taint is a musty or moldy off-odor in wine mainly caused by 2,4,6-trichloroanisole (2,4,6-TCA). We examined the role of 14 fungal strains isolated from cork samples in the production of 2,4,6-TCA by O methylation of 2,4,6-trichlorophenol (2,4,6-TCP). The fungal strains isolated belong to the genera Penicillium (four isolates); Trichoderma (two isolates); and Acremonium , Chrysonilia , Cladosporium , Fusarium , Mortierella , Mucor , Paecilomyces , and Verticillium (one isolate each). Eleven of these strains could produce 2,4,6-TCA when they were grown directly on cork in the presence of 2,4,6-TCP. The highest levels of bioconversion were carried out by the Trichoderma and Fusar…