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.
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.
Reported present in green bell pepper, coffee, galbanum oil, potato products, peas, grapes, lettuce, sherry,
white wine, cocoa, beans, beetroot, passion fruit and okra.
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).
By condensation of leucine amide with glyoxal followed by methylation with CH2H2
Detection: 2 ppt to 10 ppb
2-Isobutyl-3-methoxypyrazine, a potent bell-pepper odourant, has been found to bind to cow olfactory mucosa homogenate.
