The unpleasant musty flavour of corked wine is caused by a chemical that dampens the sense of smell, scientists have found.
Previously it was thought that the apparent taint of damp newspapers or mouldy socks was caused by fungi in the cork. However, a study suggests that a compound called TCA blocks the sensors in the nose, effectively suppressing our sense of smell.
Dr Hiroko Takeuchi, of Osaka University in Japan, said that this absence of fragrance was reinterpreted by the brain as an unpleasant one.
“It is not a surprising fact that we feel a pseudo-sensation,” he said, comparing