Methoxypyrazine

Methoxypyrazines are a class of chemical compounds that produce odors.

The odors tend to be undesirable, as in the case of certain wines,[1] or as defensive chemicals used by insects such as Harmonia axyridis which produces isopropyl methoxy pyrazine (IPMP).

Detection thresholds are very low, typically near 2 parts per trillion (1 ng/L).

[1] Cabernet Sauvignon has high levels of methoxypyrazines.

[2][3] Two methoxypyrazine compounds, 3-isobutyl-2-methoxypyrazine (IBMP) and 3-isopropyl-2-methoxypyrazine (IPMP), are considered to be important determinants of "green" (i.e., herbal, grassy, or vegetal) flavours in Sauvignon blanc wines.