Methoxypyrazine
Class of chemical compounds
From Wikipedia, the free encyclopedia
Methoxypyrazines are a class of chemical compounds that produce odors. The odors tend to be undesirable, as in the case of certain wines,[1] or as defensive chemicals used by insects such as Harmonia axyridis 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]
Examples of methoxypyrazines in wine grapes
Cabernet Sauvignon has high levels of methoxypyrazines.[2][3] Two methoxypyrazine compounds, 3-isobutyl-2-methoxypyrazine (IBMP) and 3-isopropyl-2-methoxypyrazine (IPMP), are considered to be important determinants of "green" (i.e., herbal, grassy, or vegetal) flavours in Sauvignon blanc wines.[4]