Matches in DBpedia 2014 for { ?s ?p 2,4,6-Tribromoanisole (TBA) is a chemical compound that is a brominated derivative of anisole. It is one of the chemicals responsible for cork taint.Tribromoanisole is a fungal metabolite of 2,4,6-tribromophenol, which is used as a fungicide in place of the banned pentachlorophenol. It can be found in minute traces on packaging materials stored in the presence of fiberboard treated with 2,4,6-tribromophenol. Traces of TBA cause mustiness in packaged foods.Tribromoanisole is usually produced when naturally occurring airborne fungi and/or bacteria (usually Aspergillus sp., Penicillium sp., Actinomycetes, Botrytis cinerea, Rhizobium sp., or Streptomyces) are presented with brominated phenolic compounds, which they then convert into bromoanisole derivatives. The bromophenols can originate from various contaminants including those found in some pesticides and wood preservatives. They can also migrate from other objects such as shipping pallets treated by bromophenols.Tribromoanisole has a very low odor detection threshold. It is 0.08-0.3 parts per trillion (ppt) in water and 2-6 ppt in wine (or 3.4-7.9 ng/l) so even very minute amounts can be detected. It causes unpleasant earthy, musty and moldy aromas.. }
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- 2,4,6-Tribromoanisole abstract "2,4,6-Tribromoanisole (TBA) is a chemical compound that is a brominated derivative of anisole. It is one of the chemicals responsible for cork taint.Tribromoanisole is a fungal metabolite of 2,4,6-tribromophenol, which is used as a fungicide in place of the banned pentachlorophenol. It can be found in minute traces on packaging materials stored in the presence of fiberboard treated with 2,4,6-tribromophenol. Traces of TBA cause mustiness in packaged foods.Tribromoanisole is usually produced when naturally occurring airborne fungi and/or bacteria (usually Aspergillus sp., Penicillium sp., Actinomycetes, Botrytis cinerea, Rhizobium sp., or Streptomyces) are presented with brominated phenolic compounds, which they then convert into bromoanisole derivatives. The bromophenols can originate from various contaminants including those found in some pesticides and wood preservatives. They can also migrate from other objects such as shipping pallets treated by bromophenols.Tribromoanisole has a very low odor detection threshold. It is 0.08-0.3 parts per trillion (ppt) in water and 2-6 ppt in wine (or 3.4-7.9 ng/l) so even very minute amounts can be detected. It causes unpleasant earthy, musty and moldy aromas.".