2, 4, 6 Trichloroanisole

Associated Sensory Terms:



Musty is referred to as 'Moldy/Damp' in the World Coffee Research Sensory Lexicon.

GMP Flavour Standard

FlavorActiV GMP Pharmaceutical Quality flavour reference standards can be added to alomst any liquid to impart a real flavour, off-note, or taint that's safe to both smell and taste. The flavour standards are sold individually in packs of 5 capsules, each capsule separately blister packed to provide flavour protection and prolonged shelf life.

Production adheres to strict pharmaceutical Good Manufacturing Practice (GMP) quality controls. FlavorActiV's dedicated GMP Flavour Centre is certified and regulated by the UK Government’s Medicine Regulatory & Healthcare Product Agency (MHRA) to a standard which far exceed ISO 9001, ISO 17025 or any food grade certification.

Beer Sensory

Cause of Flavour

Musty is a serious taint that can occur in all beverage types- primarily caused by introducing trichloroanisole (TCA) contamination via the following routes:

+ Poor storage of raw materials
+ Poor storage of finished product
+ Poor storage of packaging
+ Contamination of pipework
+ Contamination of transportation materials- such as wooden pallets, cardboard Musty flavours are imparted by moulds metabolising chlorophenols and then producing TCA. This is promoted by dark and damp areas- commonly cold storage facilities and cellars. It is not uncommon for refrigeration units to generate TCA if their timing or thermostat is operating incorrectly- creating condensation over extended periods.

TCA is such a problem due to two main reasons:
+ Very low sensory detection threshold
+ Easy migration through porous surfaces TCA can move through plastic, cardboard, waxed or other surfaces- easily contaminating many different


Beer Flavour wheel number: 0842

Flavour level: 1- 300 ng / l (not detected in normal products)

Recommended flavour standard / sensory reference standard of: American Society of Brewing Chemists (ASBC) and the European Brewing Chemists (EBC)

Please note: We have several concentrations of Musty available- please contact us for more information.

Coffee Sensory


The aromatic associated with damp, closed spaces or basements. May be musty, sharp, and slightly green.

FlavorActiV's GMP Flavour Reference Standard Mouldy has undergone evaluation by the same research team behind the first World Coffee Research Lexicon, and has been approved for inclusion within the latest World Coffee Research Lexicon as a validated coffee flavour reference.

In early 2014, together with two of the coffee industry’s leading organisations, FlavorActiV developed and launched an advanced Calibrating Coffee Sensory Plan to provide cupper training, cupper calibration and coffee tools throughout the coffee supply chain. In 2016 FlavorActiV partnered with World Coffee Research to validate the use of FlavorActiV's GMP Flavour Standards as reference standards within WCR's lexicon. FlavorActiV's Mouldy is of the 24 validated flavour reference standards.

View all FlavorActiV GMP Coffee Flavour Standards.