What aroma is typically associated with a cork taint defect?

Cork taint, commonly associated with the presence of the compound TCA (2,4,6-trichloroanisole), typically imparts musty aromas to affected wines. This mustiness can manifest as a damp, cardboard-like scent or a moldy odor, reminiscent of wet cardboard or a basement that hasn't been ventilated. Such characteristics detract significantly from the wine's purity and expressiveness.

The other aromas listed do not encapsulate the signature scent of cork taint. While mildew may share some similarities with the musty notes, it is not the specific descriptor used for cork taint. Earthy notes and sour fruit are also aromas found in different contexts of wine expression or defects but do not directly relate to cork taint, which is characterized by its distinct musty quality.