corked carrots, bean sprouts, etc

Definite TCA on carrots last week. Trying to figure out what would cause it.

Cardboard sterilized with chlorine-based disinfectants?

Mark Lipton

From time to time when I reach the bottom of the veggie drawer! However, I had some farmhouse cheddar (the real AC stuff) 18months ago that tasted "corked". Vile!! Graham

Could be, or maybe wooden crates with similar treatment?

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No, but I find the tap water in Phoenix to have many of the normal characteristics of "corked wine."

Hunt

Yup, I'm with you, Hunt. I find the tap water in several major cities (Chicago and Indianapolis come to mind) undrinkable because of the TCA-like smell to it. It's not TCA, but other chlorinated organics that give rise to that character. Still, it's enough to put me off their tap water. FWIW, I can't tolerate the smell of patchouli oil for the same reason.

Mark Lipton

Not veggies, for now, but places: in a street near where I work there often is a clear TCA-like smell. Can't see nothing different or peculiar to this street, who knows what it may be...

Probably someone uses (or used, it sticks around) a chlorine based cleaner near wood. Once it gets going.....

You should try the water in Adelaide and the Barossa and you would understand why they make so much wine:-) Graham

I often wonder what effect my use of tap water (double filtered, but still from the Rio Salado via the PHX treatment plants) has on my glassware. I do several stages to try and rid them of any residue, but still wonder. Plus, they are stored, bowl up in a closed, but not sealed cabinet. In PHX, we have these wonderful dust storms, haboobs, that roll through the Valley. Microfine dust particals, blown high into the air. I can smell these coming, often before I see them, if I'm home in my little box canyon especially. The dust makes its way into the homes, regardless of how tightly they are sealed. I guess that Georg Riedel would have a field day, should he come to my home and sniff my wine glasses!

Hunt