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...

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