Cork taint is a wine fault mostly attributed to the compound 2,4,6-trichloroanisole (TCA), although other compounds such as guaiacol, geosmin, 2-methylisoborneol, 1-octen-3-ol, 1-octen-3-one, 2,3,4,6-tetrachloroanisole, pentachloroanisole, and 2,4,6-tribromoanisole are also thought to be involved.[7] TCA most likely originates as a metabolite of mould growth on chlorine-bleached wine corks and barrels. It causes earthy, mouldy, and musty aromas in wine that easily mask the natural fruit aromas, making the wine very unappealing. Wines in this state are often described as "corked".