One of the most common taints in foods is a musty or earthy odour, which is commonly
associated with the activity of microorganisms. Liquid foods, particularly wine and water, can …

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 that …

This article presents for the first time the joint use of ionic liquid-based single drop
microextraction (IL-SDME) and ion mobility spectrometry (IMS) for the determination of 2, 4 …

2, 4, 6-trichloroanisole and 2, 4, 6-tribromoanisole were investigated by means of electron
transmission spectroscopy and two different types of dissociative electron attachment …

Recently, haloanisoles and halophenols are associated with multiple product recall
situations in the pharmaceutical industry. The majority of the recalls are associated with …

Trichloroanisole (TCA) is one of the most significant contaminants in cork stoppers. The
presence of TCA leads to an unpleasant odor known as “cork taint”, resulting in high …

In this work possible application of the corona discharge-ion mobility spectrometer (CD-IMS)
for detection of 2, 4, 6-Trichloroanisole (TCA) has been investigated. We applied CD-IMS …

A new method for determining 3-isopropyl-2-methoxypyrazine, 3-sec-butyl-2-
methoxypyrazine, and 3-isobutyl-2-methoxypyrazine in wines is presented. A modified …

Abstract Chloroanisoles, namely 2, 4, 6-trichloroanisole, are pointed out as the primary
responsible of the development of musty off-flavours in bottled wine, due to their migration …

A piezoelectric biosensor for detection of endocrine disrupting chemicals (EDCs) was
developed by incorporating chemical/biochemical recognition elements on the ceramic …