2-isobutyl-3-methoxypyrazine

30 ng per capsule

Earthy, like green pepper”

Certified water flavour standard used to train professional tasters to recognize and scale the intensity of earthy character. 2-Isobutyl-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 earthy note, reminiscent of green peppers.

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

Flavour cards

Flavour standard information

Technical specification

Assessment
The best way to detect green pepper pyrazine in water is as follows. Without covering the glass, swirl the sample to release the aroma. Take a single short sniff. Repeat as necessary.
Amount of flavour per capsule
30 ng per capsule
Threshold
The flavour threshold of 2-isobutyl-3-methoxypyrazine in water is 10 ng / l
Origins
2-Isobutyl-3-methoxypyrazine is formed by Actinobacteria in lakes, reservoirs and water distribution systems. It may occur in admixture with other methoxypyrazines.
Importance
2-Isobutyl-3-methoxypyrazine is a potent off-flavour with a very low flavour threshold. It imparts an unpleasant earthy note to water which is reminiscent of green peppers.
CAS registry number
The CAS registry number for 2-isobutyl-3-methoxypyrazine is 24683-00-9.
Other names
  • 2-methoxy-3-(2-methylpropyl)pyrazine
  • isobutyl methoxypyrazine
  • 3-isobutyl-2-methoxypyrazine
  • galbanum pyrazine
  • 2- methoxy-3-(2-methyl propyl) pyrazine
  • 2-methoxy-3-(2-methylpropyl)pyrazine
  • 2-methoxy-3-isobutyl pyrazine
  • 2-2-methyl propyl-3-methoxypyrazine
Remarks
Green pepper odours in water are usually associated with surface water abstraction. Formation of 2-isobutyl-3-methoxypyrazine in lakes and resevoirs can be influenced by weather conditions leading to concentration of organic materials in the water and growth of microorganisms.
Threshold distribution
Graph
Capsules per pot
10
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