An innovative analytical service for producers of high quality natural corks
2,4,6-TCA or simply TCA is one of the isomers of trichloroanisole. In cork, wine and a great variety of natural products (fruit, coffee, etc.) TCA is responsible for the so-called "musty smell" or "wet cardboard." It is perceptible at concentrations of one part per trillion (ppt). There is probably no other substance that the human nose can perceive this sensitively. It is supposedly formed by methylation of trichlorophenol through the enzymatic action of certain kinds of molds and fungi.
As several scientific studies show, it is impossible to remove completely TCA from cork with chemical-physical treatments without irreversibly damaging the material. The only scientifically validated solution today is the individual selection of natural corks.
Older news items can be found within the Resources section
Bruker and Tofwerk present their technological innovations in this science workshop
Tofwerk and Suber Lab attend the MS Food Day 2024, one of the main scientific event about Mass Spectrometry in the food sector, presenting a work about ultra fast analysis of 4-EP in wine samples.
Tofwerk and Suber Lab together at Simei, the international exhibition for wine packaging