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). The Asian lady beetle ( Harmonia axyridis) also known as the multicolored Asian lady beetle, harlequin lady beetle (because of the species' They have also been identified as additives in cigarette manufacture. This is the list of 599 additives in cigarettes submitted to the United States Department of Health and Human Services in April 1994 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. Alkylpyrazines are chemical compounds based on Pyrazine with different substitution patterns , 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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