Isopropyl_methoxy_pyrazine

Isopropyl methoxypyrazine

Isopropyl methoxypyrazine

Chemical compound

Isopropyl methoxypyrazine (IPMP) is a methoxypyrazine, a class of chemical compounds that produce odors. The odor is rather undesirable and is produced by the Asian lady beetle or by the actinomycete Streptomyces sp.[2] It can be detected by human taste at concentrations of as low as 2 nanograms per litre.[3]

Quick Facts Names, Identifiers ...

Presence in wine grapes

The odor of IPMP tends to be undesirable in the case of certain wines.[4]

Cabernet Sauvignon has high levels of methoxypyrazines.[5][6] Two methoxypyrazine compounds, 3-isobutyl-2-methoxypyrazine (IBMP) and 3-isopropyl-2-methoxypyrazine, are considered to be important determinants of green flavours in Sauvignon blanc wines.[7]

Presence in coffee

IPMP is also an important flavour compound in coffee and is responsible for causing an off-taste called "potato taste" in East African coffee.[8] The insects Antestiopsis are also implicated in causing the taste.[9]

See also

References

  1. [1]
    GHS: sigma-aldrich 243132 Archived 2024-05-01 at the Wayback Machine
  2. [2]
    Three highly odorous metabolites from an actinomycete: 2-Isopropyl-3-methoxy-pyrazine, methylisoborneol, and geosmin. Nancy N. Gerber, Journal of Chemical Ecology, Volume 3, Number 4, pp. 475-482, doi:10.1007/BF00988190
  3. [3]
    Cristina Sala; Olga Busto; Josep Guasch; Fernando Zamora. Factors affecting the presence of 3-alkyl-2- methoxypyrazines in grapes and wines. A review (PDF) (Report). Archived (PDF) from the original on 2016-03-03. Retrieved 2012-04-01.
  4. [4]
    "Trace flavour components of grapes". Archived from the original on 2012-02-06. Retrieved 2011-12-24.
  5. [5]
    winepros.com.au Oxford Companion to Wine methoxypyrazines Archived 2012-02-29 at the Wayback Machine
  6. [6]
    Oz Clarke Encyclopedia of Grapes pg 223 Harcourt Books 2001 ISBN 0-15-100714-4
  7. [7]
    Marais, J., Hunter, J.J., & Haasbroek, P.D. (1999). Effect of microclimate, season and region on Sauvignon blanc grape composition and wine quality. South African Journal of Enology and Viticulture, 20, 19-30.
  8. [8]
    Czerny, M.; Grosch, W. (2000). "Potent Odorants of Raw Arabica Coffee. Their Changes during Roasting". Journal of Agricultural and Food Chemistry. 48 (3): 868–872. doi:10.1021/jf990609n. PMID 10725165.
  9. [9]
    B. Bouyjou; B. Decazy; G. Fourny. "L'élimination du " goût de pomme de terre " dans le café Arabica du Burundi" [Removing the "potato taste" from Burundian Arabica]. Plantations, Recherche, Développement (in French). 6 (2): 107–115. Archived from the original on 2012-03-11. Retrieved 2012-04-01.
Share this article:

This article uses material from the Wikipedia article Isopropyl_methoxy_pyrazine, and is written by contributors. Text is available under a CC BY-SA 4.0 International License; additional terms may apply. Images, videos and audio are available under their respective licenses.