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CAS 54135-80-7

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2,3,4-Trichloroanisole

Description:
2,3,4-Trichloroanisole (TCA) is an organic compound characterized by its chlorinated aromatic structure. It is a derivative of anisole, where three chlorine atoms are substituted at the 2, 3, and 4 positions of the aromatic ring. TCA is typically a colorless to pale yellow liquid with a musty, moldy odor, which can be detected at very low concentrations, making it significant in the context of wine contamination, often referred to as "cork taint." This compound is poorly soluble in water but soluble in organic solvents, reflecting its hydrophobic nature. TCA is known for its stability under various conditions, which contributes to its persistence in the environment. Its formation is often associated with the chlorination of phenolic compounds, particularly in the presence of certain fungi. Due to its sensory impact, TCA is a concern in the food and beverage industry, particularly in winemaking, where it can adversely affect the quality and flavor profile of wines.
Formula:C7H5Cl3O
InChI:InChI=1S/C7H5Cl3O/c1-11-5-3-2-4(8)6(9)7(5)10/h2-3H,1H3
InChI key:InChIKey=FRQUNVLMWIYOLV-UHFFFAOYSA-N
SMILES:O(C)C1=C(Cl)C(Cl)=C(Cl)C=C1
Synonyms:
  • 1,2,3-Trichloro-4-Methoxybenzene
  • 1-Methoxy-2,3,4-trichlorobenzene
  • 2,3,4-Trichloroanisol
  • Benzene, 1,2,3-trichloro-4-methoxy-
  • 2,3,4-Trichloroanisole
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