A chlorinated hydrocarbon with a very low sensory threshold, most often associated with cork taints in wines. Trichloroanisole (TCA) — chiefly 2,4,6-TCA — is formed when chlorophenols are methylated by moulds growing on cork bark or in cellar environments; detectable at parts per trillion, it imparts the musty, damp-cardboard character of ‘corked‘ wine. Beyond cork, TCA taints can arise from chlorinated sanitizers on wooden pallets or packaging, affecting diverse foods. The wine industry combats it through cork quality screening, alternative closures, and chlorine-free sanitation — protecting both fine wines and everyday bottles from this devastating taint.