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]
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| Names | |
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| Preferred IUPAC name
2-Methoxy-3-(propan-2-yl)pyrazine | |
| Other names
2-Isopropyl-3-methoxypyrazine
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| Identifiers | |
3D model (JSmol)
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| ChemSpider | |
| ECHA InfoCard | 100.042.946 |
PubChem CID
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| UNII | |
CompTox Dashboard (EPA)
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| Properties | |
| C8H12N2O | |
| Molar mass | 152.19 g/mol |
| Hazards | |
| GHS labelling:[1] | |
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| Warning | |
| H315, H319, H335 | |
| P302+P352, P305+P351+P338 | |
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
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Presence in wine grapes
editThe 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
editIPMP 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
editReferences
edit- ^ GHS: sigma-aldrich 243132 Archived 2024-05-01 at the Wayback Machine
- ^ 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
- ^ 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.
- ^ "Trace flavour components of grapes". Archived from the original on 2012-02-06. Retrieved 2011-12-24.
- ^ winepros.com.au Oxford Companion to Wine methoxypyrazines Archived 2012-02-29 at the Wayback Machine
- ^ Oz Clarke Encyclopedia of Grapes pg 223 Harcourt Books 2001 ISBN 0-15-100714-4
- ^ 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.
- ^ 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. Bibcode:2000JAFC...48..868C. doi:10.1021/jf990609n. PMID 10725165.
- ^ 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.