This chemical test was developed for investigations of possible contamination of commercial products (wood, wine, card, fiber, pills, etc.) with 2,4,6-tribromophenol or its microbial metabolite 2,4,6-tribromoanisole, which are either not supposed to be present in products certified as “TBA-free,” or in cases where their presence compromises the quality of the product from the consumer or quality assurance perspective.

Tribromoanisole (TBA) is a musty smelling metabolite of 2,4,6-tribromophenol (TBP). If ingested, TBA can cause vomiting and diarrhea. TBA contributes to “cork taint” or undesirable smells or tastes that can be present in a bottle of wine.

TBA was recently associated with the recall of several consumer products due to the presence of an unpleasant odor, and in some instances, nausea following consumption. One source of TBA is believed to be from metabolism of TBP which is used as a general fungicide in treating fiberboard and wooden pallet packaging materials for many consumer products.


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