Abstract:

This article describes the source and impact on the flavor quality of wine of 2,4,6-trichloroanisole (TCA) in wine
and cork stoppers, analyzes obstacles to the detection of TCA, and summarizes the currently available analytical methods
for TCA in wine and cork stoppers. Sample pretreatment methods are classified by their principles, and their definitions,
characteristics and applications for TCA detection in wine and cork stoppers are discussed. Also summarized are the
characteristics and applications to detect TCA in wine and cork stoppers of different analytical instruments. To conclude, the
combination of extraction techniques and instrumental detection enables the condensation and analysis of TCA in wine and
cork stoppers.

Key words: 2,4,6-trichloroanisole (TCA), wine, cork stoppers, detection methods