The odor is rather undesirable and is produced by the Asian lady beetle or by the actinomycete Streptomyces sp.

[2] It can be detected by human taste at concentrations of as low as 2 nanograms per litre.

[4] Cabernet Sauvignon has high levels of methoxypyrazines.

[5][6] Two methoxypyrazine compounds, 3-isobutyl-2-methoxypyrazine (IBMP) and 3-isopropyl-2-methoxypyrazine, are considered to be important determinants of green flavours in Sauvignon blanc wines.

[7] IPMP is also an important flavour compound in coffee and is responsible for causing an off-taste called "potato taste" in East African coffee.