Musty FlavorActiV

• Musty
• Damp
• Cellar
• Cork taint / corked wine
• Old books

Musty is a serious taint that can occur in all beverage types- primarily caused by introducing trichloroanisole (TCA) contamination via the following routes:

• Poor storage of raw materials
• Poor storage of finished product
• Poor storage of packaging
• Contamination of pipework
• Contamination of transportation materials- such as wooden pallets, cardboard Musty flavours are imparted by moulds metabolising chlorophenols and then producing TCA. This is promoted by dark and damp areas- commonly cold storage facilities and cellars. It is not uncommon for refrigeration units to generate TCA if their timing or thermostat is operating incorrectly- creating condensation over extended periods.

TCA is such a problem due to two main reasons:

• Very low sensory detection threshold
• Easy migration through porous surfaces TCA can move through plastic, cardboard, waxed or other surfaces- easily contaminating many different ..