2-isopropyl-3-methoxypyrazine

6.0 ng per casule

Earthy, like potato skins or dug soil”

Certified 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.

Flavour cards

Flavour standard information

Technical specification

Assessment
The best way to detect 2-isopropyl-3-methoxypyrazine 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
6.0 ng per casule
Threshold
The flavour threshold of 2-isopropyl-3-methoxypyrazine in water is 2 ng / l.
Origins
2-Isopropyl-3-methoxypyrazine is formed by Actinobacteria in lakes, reservoirs and water distribution systems. It may occur in water in admixture with other methoxypyrazines.
Importance
2-Isopropyl-3-methoxypyrazine imparts a potent off-flavour with a very low flavour threshold. It gives an unpleasant mouldy / musty note to water which is reminiscent of potato skins or dug soil.
CAS registry number
The CAS registry number of 2-isopropyl-3-methoxypyrazine is 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
2-Isopropyl-3-methoxypyrazine is usually associated with surface water abstraction. Its formation 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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