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2-isobutyl-3-methoxypyrazine

Known as: 2-methoxy-3-isobutylpyrazine, 3-isobutyl-2-methoxypyrazine 
National Institutes of Health

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Related topics

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Broader (1)

Pyrazines

Papers overview

Semantic Scholar uses AI to extract papers important to this topic.
2018
2018
Methoxypyrazines in Sauvignon blanc wines, detection of addition of artificial aroma.
Methoxypyrazines are the principal aroma components responsible for the vegetative and herbaceous green bell-pepper flavour of… 
2018
2018
Ripe coffee berry volatiles repel second instar nymphs of Antestia bugs (Heteroptera: Pentatomidae: Antestiopsis thunbergii)
Understanding the roles of volatile organic compounds (VOCs) in insect–plant interactions is a key component towards the… 
2013
2013
Sensitive Detection of 2-Methoxy-3-Isobutylpyrazine ( MIBP or IBMP ) in Wine Using Triple Quadrupole GC / MS in PCI Mode
A method for the detection and quantification of 2-methoxy-3-isobutylpyrazine in wine at a concentration as low as 2 ppt was… 
2011
2011
Evaluation Of Viticultural Impacts On 3-Isobutyl-2-Methoxypyrazine Concentrations In Vitis Vinifera L. Cv. Cabernet Franc
........................................................................................................ 24 Introduction… 
2010
2010
THE INFLUENCE OF CHEMICAL STRUCTURE ON ODOUR QUALITIES AND ODOUR POTENCIES IN CHLORO-ORGANIC SUBSTANCES
The musty 'cork taint' off-flavour is widespread in stored food products and packaging materials. Several candidate compounds… 
2009
2009
Quantification of the effects of genotype and the environment on 2-methoxy-3-isobutylpyrazine in the fruit of Vitis vinifera L. cv. Cabernet Sauvignon
2006
2006
Internal motions in biomolecules studied by NMR spectroscopy
Since many biological processes occur on the μs to ms time scale, internal dynamics on that time scale is believed to be related… 
2004
2004
Simplified Method for Detection and Quantification of 2-Methoxy-3-isobutylpyrazine in Wine
A simplified method was developed to quantify rapidly and accurately 2-methoxy-3-isobutylpyrazine by combining previous… 
2000
2000
The effect of region, yeast strain and ascorbic acid on the development of a sulphur-like aroma and on Sauvignon blanc wine quality
Highly valued Sauvignon blanc wines, with the distinctive cultivar-typical aromas, reminiscent of grassy, green pepper or… 
1987
1987
Odorant stimulation of secretory and neural processes in the salamander olfactory mucosa
Summary1.Topical application of the odorants guaiacol (10−3 mol/l, 1–30 min) and 2-isobutyl-3-methoxypyrazine (IBMP, 10−5–10−3… 
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