Psychiatry related information on Tyrene

• 2,4,6-Trichloroanisole (TCA) is the compound most often associated with cork taint in wines and has been shown to have a very low sensory threshold ( approximately 5 ng/L in wine) [1].

High impact information on Tyrene

• Cork taint of wines: role of the filamentous fungi isolated from cork in the formation of 2,4,6-trichloroanisole by o methylation of 2,4,6-trichlorophenol [2].
• Determination of 2,4,6-trichloroanisole and 2,4,6-tribromoanisole on ng L-1 to pgL-1 levels in wine by solid-phase microextraction and gas chromatography-high-resolution mass spectrometry [3].
• An automated technique based on purge-and-trap coupled to gas chromatography with mass spectrometric detection has been developed and optimized for the trace determination of five of the most important water odorants; 2-isopropyl-3-methoxypyrazine, 2-isobutyl-3-methoxypyrazine, 2-methylisoborneol, 2,4,6-trichloroanisole and geosmin [4].
• A microwave-assisted extraction (MAE) method was optimised for extracting 2,4,6-trichloroanisole (TCA), 2,3,4,6-tetrachloroanisole (TeCA), pentachloroanisole (PCA), 2,4,6-trichlorophenol (TCP), 2,3,4,6-tetrachlorophenol (TeCP) and pentachlorophenol (PCP) from oak barrels [5].
• Determination of 2,4,6-trichloroanisole and guaiacol in cork stoppers by pressurised fluid extraction and gas chromatography-mass spectrometry [6].

Biological context of Tyrene

• Immunochemical determination of 2,4,6-trichloroanisole as the responsible agent for the musty odor in foods. 1. Molecular modeling studies for antibody production [7].

Gene context of Tyrene

• Accurate determination of 2,4,6-trichloroanisole in wines at low parts per trillion by solid-phase microextraction followed by GC-ECD [8].

Analytical, diagnostic and therapeutic context of Tyrene

• Purge-and-trap preconcentration system coupled to capillary gas chromatography with atomic emission detection for 2,4,6-trichloroanisole determination in cork stoppers and wines [9].
• Supercritical fluid extraction of 2,4,6-trichloroanisole from cork stoppers [1].
• Immunochemical determination of 2,4,6-trichloroanisole as the responsible agent for the musty odor in foods. 2. Immunoassay evaluation [10].
• Keywords: Immunoaffinity purification; ELISA; 2,4,6-trichloroanisole (TCA); 2,4,6-tribromoanisole (TBA); wine; musty odor; cork; immunosorbent [11].

References