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]
See also
References
- ^ a b Trace flavour components of grapes
- ^ Methoxypyrazine in wines and vines
- ^ Oz Clarke Encyclopedia of Grapes pg 223 Harcourt Books 2001 ISBN 0151007144
- ^ 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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