2-isopropyl-3-methoxypyrazine

6.0 ng

“Earthy, like potato skins or dug soil”

Water flavour standard used to train professional tasters to recognize and scale the intensity of earthy character. 2-Isopropyl-3-methoxypyrazine is formed by Actinobacteria in lakes, reservoirs and water distribution systems. It is a potent off-flavour with a very low flavour threshold. The compound imparts an unpleasant mouldy, musty note, reminiscent of potato skins or 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 sample 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 water
Origins
Formed by Actinobacteria in lakes, reservoirs and water distribution systems. May occur in admixture with other methoxypyrazines.
Importance
Potent off-flavour with a very low flavour threshold. Imparts an unpleasant mouldy / musty note to water which is reminiscent of potato skins or dug soil.
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
Usually associated with surface water abstraction. Formation can be influenced by weather conditions leading to concentration of organic materials in the water and growth of microorganisms.
Threshold distribution
Graph
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