2,4,6-trichloroanisole (TCA)

2,4,6-Trichloroanisole (TCA) is a chemical compound known for causing a musty, moldy odor often associated with contaminated wine, beer, or other food products. It forms when natural substances like chlorinated compounds interact with molds or fungi during production or storage, especially in wine barrels or packaging. TCA is highly potent, meaning even tiny amounts can significantly affect aroma and taste, leading to what is called "cork taint." Its presence is a common concern in the food and beverage industry because it can diminish the quality and enjoyment of the product.