Methoxypyrazines

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File:IPMP.png
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]

References

  1. 1.0 1.1 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.


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