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Science 14 October 1966:
Vol. 154. no. 3746, pp. 270 - 271
DOI: 10.1126/science.154.3746.270
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Articles

Tetrachloroanisol: A Source of Musty Taste in Eggs and Broilers

C. Engel 1, A. P. de Groot 1, and C. Weurman 1

1 Central Institute for Nutrition and Food Research TNO, Zeist, Netherlands

Ingestion by hens and broilers of specific chloroanisols present in some wood shavings used in poultry cages can result in a musty taste in poultry products.


THIS ARTICLE HAS BEEN CITED BY OTHER ARTICLES:
Characterization of an Inducible Chlorophenol O-Methyltransferase from Trichoderma longibrachiatum Involved in the Formation of Chloroanisoles and Determination of Its Role in Cork Taint of Wines.
J.-J. R. Coque, M. L. Alvarez-Rodriguez, and G. Larriba (2003)
Appl. Envir. Microbiol. 69, 5089-5095
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Science. ISSN 0036-8075 (print), 1095-9203 (online)