Isopropyl methoxypyrazine explained

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.[1] It can be detected by human taste at concentrations of as low as 2 nanograms per litre.[2]

Presence in wine grapes

The odor of IPMP tends to be undesirable in the case of certain wines.[3]

Cabernet Sauvignon has high levels of methoxypyrazines.[4] [5] 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.[6]

Presence in coffee

IPMP is also an important flavour compound in coffee and is responsible for causing an off-taste called "potato taste" in East African coffee.[7] The insects Antestiopsis are also implicated in causing the taste.[8]

See also

Notes and References

  1. 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,
  2. Factors affecting the presence of 3-alkyl-2- methoxypyrazines in grapes and wines. A review. . Cristina Sala . Olga Busto . Josep Guasch . Fernando Zamora . 2012-04-01 . 2016-03-03 . https://web.archive.org/web/20160303235552/http://www.tesisenred.net/bitstream/handle/10803/8653/15-PaperC2.pdf . live .
  3. Web site: Trace flavour components of grapes . 2011-12-24 . 2012-02-06 . https://web.archive.org/web/20120206142109/http://www.regional.org.au/au/roc/1991food/p-13.htm . live .
  4. winepros.com.au Oxford Companion to Wine methoxypyrazines
  5. Oz Clarke Encyclopedia of Grapes pg 223 Harcourt Books 2001
  6. 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.
  7. Czerny . M. . Grosch . W. . 10.1021/jf990609n . Potent Odorants of Raw Arabica Coffee. Their Changes during Roasting . Journal of Agricultural and Food Chemistry . 48 . 3 . 868–872 . 2000 . 10725165.
  8. L'élimination du " goût de pomme de terre " dans le café Arabica du Burundi . fr . Removing the "potato taste" from Burundian Arabica . B. Bouyjou . B. Decazy . G. Fourny . Plantations, Recherche, Développement . 6 . 2 . 107–115 . 2012-04-01 . 2012-03-11 . https://web.archive.org/web/20120311225751/http://publications.cirad.fr/une_notice.php?dk=392315 . live .

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