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CAS 6130-75-2

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2,4,5-Trichloroanisole

Description:
2,4,5-Trichloroanisole (TCA) is a chlorinated aromatic compound known for its role as a contaminant that imparts an undesirable musty or moldy odor to wine and other beverages. It is a derivative of anisole, where three chlorine atoms are substituted at the 2, 4, and 5 positions of the aromatic ring. TCA is typically formed through the chlorination of phenolic compounds, often in the presence of certain fungi or bacteria, and can arise from the use of contaminated wood, cork, or packaging materials. The compound is characterized by its low volatility and high stability, making it persistent in the environment. TCA is not considered highly toxic, but its sensory impact can significantly affect the quality of products, particularly in the wine industry, leading to economic losses. Detection of TCA is typically performed using sensory analysis or advanced analytical techniques, such as gas chromatography-mass spectrometry (GC-MS). Due to its impact on flavor and aroma, TCA is a significant concern for winemakers and food producers.
Formula:C7H5Cl3O
InChI:InChI=1S/C7H5Cl3O/c1-11-7-3-5(9)4(8)2-6(7)10/h2-3H,1H3
InChI key:InChIKey=SXKBHOQOOGRFJF-UHFFFAOYSA-N
SMILES:O(C)C1=C(Cl)C=C(Cl)C(Cl)=C1
Synonyms:
  • 1,2,4-Trichloro-5-Methoxybenzene
  • Ai3-09172
  • Anisole, 2,4,5-trichloro-
  • Anisole, 2,4,5-trichloro- (8CI)
  • Benzene, 1,2,4-trichloro-5-methoxy-
  • Nsc 49588
  • 2,4,5-Trichloroanisole
  • 2,4,5-Trichloroanisole
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