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2-isopropyl-3-methoxypyrazine

Known as: 2-methoxy-3-isopropylpyrazine, 3-isopropyl-2-methoxypyrazine 
National Institutes of Health

Related topics

Related topics

1 relation

Broader (1)

Pyrazines

Papers overview

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2016
2016
Understanding the Effects of Wine Matrix Compounds on the Perception of Aromatic Wine Faults
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2015
2015
Methoxypyrazine composition of Coccinellidae-tainted Riesling and Pinot noir wine from Germany.
BACKGROUND Harmonia axyridis (multicolored Asian ladybeetle) and Coccinella septempunctata (seven-spot ladybeetle) (Coccinellidae… 
2012
2012
Influence of Diet on Fecundity, Immune Defense and Content of 2-Isopropyl-3-Methoxypyrazine in Harmonia axyridis Pallas
Food type can affect all functional aspects of an insect’s life. We investigated the effects of different diet regimes on life… 
2010
2010
GAS CHROMATOGRAPHY COUPLED WITH MASS SPECTROMETRY DETECTION FOR THE VOLATILE PROFILING OF VITIS VINIFERA CV. CARMÉNÈRE WINES
The volatile metabolome of Vitis vinifera C. V. Carmenere wines, a unique Chilean winegrape variety, was characterized in this… 
Highly Cited
2009
Highly Cited
2009
Effect of closure and packaging type on 3-alkyl-2-methoxypyrazines and other impact odorants of Riesling and Cabernet Franc wines.
3-Alkyl-2-methoxypyrazines (MPs) represent an important and potent class of grape- and insect-derived odor-active compounds… 
2008
2008
Detection thresholds for 2-isopropyl-3-methoxypyrazine in Concord and Niagara grape juice.
2-isopropyl-3-methoxypyrazine (IPMP) is the compound responsible for the off-flavor known as ladybug taint, which occurs when… 
2007
2007
Growth behavior of off-flavor-forming microorganisms in apple juice.
Alicyclobacillus acidoterrestris and Streptomyces griseus griseus are two bacteria species that are frequently found in apple… 
2006
2006
Green characters in cabernet sauvignon
The intensity rating of green character attributes of five commercial Cabernet Sauvignon wines from the Margaret River… 
2001
2001
The determination of six taste and odour compounds in water using Ambersorb 572 and high resolution mass spectrometry.
A method for the analysis of six taste and odour causing compounds in aqueous samples using the granular adsorbent, Ambersorb 572… 
1991
1991
A study of factors influencing 2-methoxy-3-isopropylpyrazine production by Pseudomonas perolens using acid trap and UV spectroscopy
SummaryA method employing acid-trapping of air-purged volatiles followed by UV absorption was used to determine factors… 
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