Odor suppression causes bad wine smell

(Phys.org) —A bad, musty smell sometimes ruins a bottle of corked wine. Since the 1990s, researchers have known that this unpleasant odor comes from the chemical 2,4,6-trichloroanisole (TCA), which forms when a fungus that infects cork comes in contact with bleach or chlorine products used for sanitation at wineries. Hiroko Takeuchi of Osaka University and her colleagues have now discovered that TCA suppresses the sense of smell, and this causes us to detect a musty odor. The research appears in the Proceedings of the National Academy of Sciences.

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