1Buser H R, Zanier C, Tanner H. Identification of 2, 4, 6- trichloroanisole as a potent compound causing cork taint in wine [J]. Journal of Agric Food Chemistry, 1982, 30(2):359.
2Nystrom A, Grimvall A, Krantzrulcker C, et al. Drinking water off-flavor caused by 2,4,6- trichloroanisole [J]. Water Science and Technology, 1992, 25(2): 241.
3Bellar T A, Lichtenberg J J, Kroner R C. The occurrence of organohalides in chlorinated drinking waters [J]. Journal- American Water Works Association, 1974, 66(12) :703.
4Richardson S D, Plewa M J, Wagner E D, et al. Occurrence,genotoxicity, and carcinogenicity of regulated and emerging disinfection by-products in drinking water: A review and roadmap for research [J]. Mutation Research, 2007, 636 (1/ 3) : 178.
5Fischer C, Fischer U. Analysis of cork taint in wine and cork material at olfactory subthreshold levels by solid phase microextraction [ J ]. Journal of Agricultural and Food Chemistry, 1997, 45(6): 1995.
6Butzke C E, Evans T J, Ebeler S E, et al. Chemistry of wine flavor [M]. Washington D C: American Chemistry Society, 1998.
7Ribfireau-Gayon P, Glories Y, Maujean A, et al. Handbook of enology: The chemistry of wine and stabilisation and treatments [M]. Chichester: John Wiley & Sons Ltd., 2000.
8Kim Y, Lee Y, Gee C S, et al. Treatment of taste and odor causing substances in drinking water [J]. Water Science and Technology, 1997, 35(8) : 29.
9Nystrom A, Grimvall A, Krantz-Rfiilcker C, et al. Drinking water off-flavour caused by 2,4,6-trichloroanisole [J]. Water Science&Technology, 1992, 25(2): 241.
10Diza A, Ventura F, Galceran M T. Determination of odorous mixed chloro-bromoanisoles in water by solid-phase micro- extraction and gas chromatography-mass detection [J]. Journal of Chromatography A, 2005,1064 (1): 97.