2-isopropyl-3-methoxypyrazine

6.0 ng

“Earthy, like potato skins or dug soil”

Beer flavour standard used to train professional beer tasters to recognize and scale the intensity of earthy character. 2-Isopropyl-3-methoxypyrazine contaminates beer via tainted water. The compound imparts an odour to beer which is reminiscent of potato skins or freshly dug soil.

Food grade | free from sensory impurities | extensively tested | safe to smell and taste.

  • Label image
  • Chemical structure

Flavour cards

Flavour standard information

Technical specification

Assessment
Without covering the glass, swirl the beer to release the aroma. Take a single short sniff. Repeat as necessary.
Amount of flavour per capsule
6.0 ng
Threshold
2 ng / l in beer
Origins
Imparted through use of contaminated brewing liquor, rinse liquor or dilution liquor. Source of the taint is growth of microorganisms in the water supply.
Confusions
  • Not yet known
Importance
Taint in beer. Associated with a moderate degree of consumer rejection. Often described by consumers as ‘dirty’ or ‘contaminated’.
CAS registry number
25773-40-4
Other names
  • bean pyrazine
  • 2-methoxy-3-(1-methyl ethyl) pyrazine
  • 2-methoxy-3-isopropyl pyrazine
  • 2-methoxy-3-propan-2-ylpyrazine
  • 2-isopropyl-3-methoxypyrazine
  • 3-isopropyl-2-methoxypyrazine
Remarks
Methoxypyrazine taints can be caused by several compounds, of which 2-isopropyl-3-methoxypyrazine is only one. Water treatment practices should remove the methoxypyrazine prior to use.
Threshold distribution
Graph
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earthy beer flavour standard - isopropyl methoxypyrazine
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