Names | |
---|---|
Preferred IUPAC name
2-Methoxy-3-(propan-2-yl)pyrazine | |
Other names
2-Isopropyl-3-methoxypyrazine
| |
Identifiers | |
3D model (
JSmol)
|
|
ChemSpider | |
ECHA InfoCard | 100.042.946 |
PubChem
CID
|
|
UNII | |
CompTox Dashboard (
EPA)
|
|
| |
| |
Properties | |
C8H12N2O | |
Molar mass | 152.19 g/mol |
Hazards | |
GHS labelling: [1] | |
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).
|
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]
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]
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]
Names | |
---|---|
Preferred IUPAC name
2-Methoxy-3-(propan-2-yl)pyrazine | |
Other names
2-Isopropyl-3-methoxypyrazine
| |
Identifiers | |
3D model (
JSmol)
|
|
ChemSpider | |
ECHA InfoCard | 100.042.946 |
PubChem
CID
|
|
UNII | |
CompTox Dashboard (
EPA)
|
|
| |
| |
Properties | |
C8H12N2O | |
Molar mass | 152.19 g/mol |
Hazards | |
GHS labelling: [1] | |
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).
|
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]
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]
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]