Off-White to Pale Yellow Solid
2,4,6-Tribromoanisole is haloanisole often present in wine. 2,4,6-Tribromoanisole is one of the main agent responsible for the musty odor in wine sample
2,4,6-Tribromoanisole is suitable reagent used for the determination of 2,4,6-tribromoanisole in packaging materials and food by an analytical method based on multipleion detection GC-MS.
2,4,6-Tribromoanisole has been reported to cause cork taint in wines and vortex assisted liquid-liquid microextraction (VALLME) method for its determination has been developed. It is a musty-smelling metabolite of fungicide 2,4,6-tribromophenol. Determination of 2,4,6-trichloroanisole in wine at low ngL-1 levels by gas chromatography-high-resolution mass spectrometry (GC-HRMS) method has been repoted.
