Methoxypyrazines

From Wikipedia, the free encyclopedia

Chemical structure of isopropyl methoxy pyrazine (IPMP)
Chemical structure of isopropyl methoxy pyrazine (IPMP)

Methoxypyrazines are a class of chemical compounds that produce odors. The odors may be desirable, as in the case of certain wines,[1][2] or undesirable, as in the case of the Asian Lady Beetle which produces isopropyl methoxy pyrazine (IPMP). They have also been identified as additives in cigarette manufacture. Detection thresholds are very low, typically near 2 parts per trillion (1 ng/L).[1]

Cabernet Sauvignon have high levels of methoxypyrazines.[3] Two methoxypyrazine compounds, 3-isobutyl-2-methoxypyrazine (IBMP) and 3-isopropyl-2-methoxypyrazine (IPMP), are considered to be important determinants of green flavours in Sauvignon blanc wines.[4]

[edit] See also

[edit] References

  1. ^ a b Trace flavour components of grapes
  2. ^ Methoxypyrazine in wines and vines
  3. ^ Oz Clarke Encyclopedia of Grapes pg 223 Harcourt Books 2001 ISBN 0151007144
  4. ^ 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.


 This article about an aromatic compound is a stub. You can help Wikipedia by expanding it.
 
This wine-related article is a stub. You can help Wikipedia by expanding it.