2-Methoxy-3-(l-methylpropyl)pyrazine is like green peas, galbarum oil, bell pepper. Prepared by condensation of isolencine
amide with glyoxal, followed by methylation with CH2N2.
2-Methoxy-3-(1-methylpropyl)pyrazine has an odor like green peas, galbanum oil or bell pepper.
Reported found in asparagus, carrot, celery, cucumber, lettuce, peas, bell pepper, ginger, Swiss cheese, white
wine, beans, beetroot, parsnip root and pumpkin, sherry and krill.
A compound contents in musts and wines from Vitis vinifera variety Cabernet Sauvignon
By condensation of isoleucine amide with glyoxal, followed by methylation with CH2N2.
ChEBI: 2-methoxy-3-(1-methylpropyl) pyrazine is a member of pyrazines and an aromatic ether.
Detection: 0.001 ppb. Aroma characteristics at 1.0%: musty, green, vegetative, nutty, peppery and
potato-like.
Taste characteristics at 1.0 ppm: musty, vegetative, potato, galbanum, fishy and earthy.
2-sec-Butyl-3-methoxypyrazine was identified as the main source of earthy/bell pepper (EBP) flavor in the Farmstead Cheddar cheeses.
