Description
2-Isobutyl-3-methoxypyrazine has an extremely powerful odor
with a reported threshold value of 2 parts per trillion in water.
Diluted water solutions exhibit a characteristic odor of green bell
peppers. May be synthesized by condensation of leucine amide
with glyoxal, followed by methylation with CH2H2.
Chemical Properties
2-Isobutyl-3-methoxypyrazine has a green bell pepper, green pea odor. Diluted water solutions of this compound
exhibit a characteristic odor of green bell peppers.
Chemical Properties
CLEAR COLOURLESS LIQUID
Occurrence
Reported present in green bell pepper, coffee, galbanum oil, potato products, peas, grapes, lettuce, sherry,
white wine, cocoa, beans, beetroot, passion fruit and okra.
Uses
2-Isobutyl-3-methoxypyrazine has been employed as a model odorant molecule during an electrochemical assay for the detection of odorant molecules based on a rat odorant-binding protein (rOBP3).
Preparation
By condensation of leucine amide with glyoxal followed by methylation with CH2H2
Aroma threshold values
Detection: 2 ppt to 10 ppb
General Description
2-Isobutyl-3-methoxypyrazine, a potent bell-pepper odourant, has been found to bind to cow olfactory mucosa homogenate.
