TCA consumer sensory perception - Petrus van Eeden

2,4,6-trichloroanisole (TCA) is one of the haloanisoles responsible for cork taint. Extensive research was conducted to establish sensory detection levels for TCA and the other major haloanisoles in selected white and red South African wines. Furthermore, the effect of different levels of the respective haloanisoles on the sensory aroma and chemical quality characteristics, as well as on consumer preference was determined using advanced statistical techniques.

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