EU/US Properties Organoleptics Cosmetics Suppliers Safety Safety in use Safety references References Other Blenders Uses Occurrence Synonyms Articles Notes
 

2-isobutyl-3-methoxypyrazine
2-methoxy-3-isobutylpyrazine

Supplier Sponsors

Fragrance Demo Formulas
Name:2-methoxy-3-(2-methylpropyl)pyrazine
CAS Number: 24683-00-9Picture of molecule3D/inchi
ECHA EINECS - REACH Pre-Reg:246-402-1
FDA UNII:S327O0T12O
Nikkaji Web:J126.472I
MDL:MFCD00006128
CoE Number:11338
XlogP3:2.60 (est)
Molecular Weight:166.22378000
Formula:C9 H14 N2 O
BioActivity Summary:listing
NMR Predictor:Predict (works with chrome or firefox)
Category:flavor and fragrance agents
 
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Google Scholar:Search
Google Books:Search
Google Scholar: with word "volatile"Search
Google Scholar: with word "flavor"Search
Google Scholar: with word "odor"Search
Perfumer and Flavorist:Search
Google Patents:Search
US Patents:Search
EU Patents:Search
Pubchem Patents:Search
PubMed:Search
NCBI:Search
JECFA Food Flavoring:792 2-isobutyl-3-methoxypyrazine
FLAVIS Number:14.043 (Old)
DG SANTE Food Flavourings:14.043 2-isobutyl-3-methoxypyrazine
FEMA Number:3132 2-isobutyl-3-methoxypyrazine
FDA:No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm (SATF):24683-00-9 ; 2-ISOBUTYL-3-METHOXYPYRAZINE
 
Physical Properties:
Appearance:colorless to pale yellow clear liquid (est)
Assay: 95.00 to 100.00
Food Chemicals Codex Listed: No
Specific Gravity:0.99250 to 1.00250 @ 25.00 °C.
Pounds per Gallon - (est).: 8.259 to 8.342
Refractive Index:1.48900 to 1.49700 @ 20.00 °C.
Boiling Point: 214.00 to 215.00 °C. @ 760.00 mm Hg
Vapor Pressure:0.273000 mmHg @ 25.00 °C. (est)
Vapor Density:5.7 ( Air = 1 )
Flash Point: 176.00 °F. TCC ( 80.00 °C. )
logP (o/w): 2.547 (est)
Shelf Life: 24.00 month(s) or longer if stored properly.
Storage:store in cool, dry place in tightly sealed containers, protected from heat and light.
Soluble in:
 alcohol
 water, 229.6 mg/L @ 25 °C (est)
Stability:
 stable in most media
 
Organoleptic Properties:
Odor Type: green
Odor Strength:high ,
recommend smelling in a 0.10 % solution or less
pea green pea pepper bell pepper green galbanum
Odor Description:at 0.10 % in dipropylene glycol. green pea green bell pepper green pea galbanum
Flavor Type: green
green pepper bell pepper pea green pea galbanum
Taste Description: green bell pepper green pea galbanum
Odor and/or flavor descriptions from others (if found).
Frutarom
2-METHOXY-(3 OR 6)-ISOBUTYLPYRAZINE
Odor Description:Earthy, Galbanum, Green, Green Pea, Pepper.
Suggested Uses: Coffee, Galbanum, Vegetables
R C Treatt & Co Ltd
2-IsoButyl-3-methoxypyrazine Halal, Kosher
Odor Description:Green pea, green bell-pepper-like
Taste Description:Green pea, green bell-pepper-like
Used at very low levels in green vegetable flavours: 0.0005-0.05ppm, and in galbanum substitutes.
Moellhausen
2-METHOXY-3-ISOBUTYL PYRAZINE
Odor Description:green, pepper
Taste Description:strong green note
Indukern F&F
2-METHOXY-3(6)-ISOBUTYL PYRAZINE
Odor Description:GREEN PAPRIKA, EARTHY, GALBANUM
Pell Wall Perfumes
Galbanum Pyrazine
Odor Description:bell-pepper, peas, galbanum, natural, nutty, roasted
As with all pyrazines this is used in tiny traces ľ Galbanum Pyrazine at 0.1% in DPG is is deceptively nutty, but further dilution will reveal the strong green aspects of bell peppers, peas and galbanum. This material is present in the scent of coffee as well as parsnip, green beans and spinach as well as peppers, so it’s surprisingly versatile. Even at this dilution this is a very strong material that can enhance or contribute to green notes, give great diffusion and a very natural effect.
Perfumery Laboratory
Galbanum pyrazin 0.1% in DPG Ventós (GALBANUM PYRAZINE Ventós)
Odor Description:Bright, fresh, natural, sweet aroma of juicy fruits bell peppers with light notes of galbanum
Taste Description:green bell pepper green pea galbanum
 
Cosmetic Information:
CosIng:cosmetic data
Cosmetic Uses: perfuming agents
 
Suppliers:
Advanced Biotech
2 METHOXY 3 ISO BUTYL PYRAZINE
Ambles Nature et Chimie
2-METHOXY-3-ISOBUTYL PYRAZINE
Anhui Haibei
2-isoButyl-3-methoxy Pyrazine
Anhui Haibei
2-isobutyl-3(5/6) methoxy pyrazine
Odor: Green bell pepper green pea galbanum
Augustus Oils
2 Iso Butyl 3-6 Methoxy Pyrazine
Services
Beijing Lys Chemicals
2-isobutyl-3-methoxypyrazine
BOC Sciences
For experimental / research use only.
2-isoButyl-3-methoxypyrazine 95%
Citrus and Allied Essences
2-isoButyl-3-Methoxy Pyrazine
Market Report
DeLong Chemicals America
2-Isobutyl-3-methoxypyrazine
Diffusions Aromatiques
2-isoBUTYL-3-METHOXYPYRAZINE
Endeavour Specialty Chemicals
2-Isobutyl-3-methoxypyrazine
Speciality Chemical Product Groups
Ernesto Ventós
2-isoBUTYL-3-METHOXYPYRAZINE
Odor: PEPPER,GREEN,PEA,EARTH,PUNGENT
FCI SAS
2-METHOXY-3-ISOBUTYL PYRAZINE
Odor: Coffee, pepper, earthy
Fleurchem
2-methoxy 3-isobutyl pyrazine
Frutarom
2-METHOXY-(3 OR 6)-ISOBUTYLPYRAZINE
Odor: Earthy, Galbanum, Green, Green Pea, Pepper.
Use: Suggested Uses: Coffee, Galbanum, Vegetables
Frutarom
2-METHOXY-3-ISOBUTYL PYRAZINE
Indukern F&F
2-METHOXY-3(6)-ISOBUTYL PYRAZINE
Odor: GREEN PAPRIKA, EARTHY, GALBANUM
Jiangyin Healthway
2-Methoxy-3-isobutyl pyrazine
New functional food ingredients
Jinan Enlighten Chemical Technology(Wutong Aroma )
2-Methoxy-3-isobutyl pyrazine, Kosherk
Kingchem Laboratories
2 METHOXY 3 ISOBUTYLPYRAZINE (2-Isobutyl-3-methoxypyrazine)
Odor: Coffee, green pepper
Lluch Essence
PYRAZINE 2-METHOXY-3(6)-ISOBUTYL
M&U International
2-METHOXY-3-ISOBUTYL PYRAZINE, Kosher
Moellhausen
2-METHOXY-3-ISOBUTYL PYRAZINE 1% DPG
Moellhausen
2-METHOXY-3-ISOBUTYL PYRAZINE
Odor: green, pepper
Flavor: strong green note
Pearlchem Corporation
2-Methoxy-3-isobutyl Pyrazine
Pell Wall Perfumes
Galbanum Pyrazine
Odor: bell-pepper, peas, galbanum, natural, nutty, roasted
Use: As with all pyrazines this is used in tiny traces ľ Galbanum Pyrazine at 0.1% in DPG is is deceptively nutty, but further dilution will reveal the strong green aspects of bell peppers, peas and galbanum. This material is present in the scent of coffee as well as parsnip, green beans and spinach as well as peppers, so it’s surprisingly versatile. Even at this dilution this is a very strong material that can enhance or contribute to green notes, give great diffusion and a very natural effect.
Penta International
2-METHOXY-3-ISOBUTYLPYRAZINE
Perfumery Laboratory
Galbanum pyrazin 0.1% in DPG Ventós (GALBANUM PYRAZINE Ventós)
Odor: Bright, fresh, natural, sweet aroma of juicy fruits bell peppers with light notes of galbanum
Phoenix Aromas & Essential Oils
Pyrazine, 2-Methoxy-3-Isobutyl
R C Treatt & Co Ltd
2-IsoButyl-3-methoxypyrazine
Halal, Kosher
Odor: Green pea, green bell-pepper-like
Flavor: Green pea, green bell-pepper-like
Used at very low levels in green vegetable flavours: 0.0005-0.05ppm, and in galbanum substitutes.
Reincke & Fichtner
2-isoButyl-3-methoxypyrazine
Robinson Brothers
2-isobutyl-3-methoxypyrazine F&F
https://www.robinsonbrothers.uk/chemistry-competences
Santa Cruz Biotechnology
For experimental / research use only.
2-isoButyl-3-methoxypyrazine ≥97%
Sigma-Aldrich
2-Isobutyl-3-methoxypyrazine, ≥99%, FG
Odor: green; vegetable; pepper
Certified Food Grade Products
Sunaux International
2-Methoxy-3-isobutyl Pyrazine
Synerzine
2-Methoxy-3-Isobutylpyrazine
also named commonly as 2-Isobutyl-3-Methoxypyrazine
Taytonn
2-Isobutyl-3(5/6)-Methoxypyrazine
Odor: Earthy, Galbanum, Green, Peppery
TCI AMERICA
For experimental / research use only.
2-isoButyl-3-methoxypyrazine >97.0%(GC)(T)
Tengzhou Jitian Aroma Chemiclal
2-Methoxy -3 - isobutyl pyrazine
Tengzhou Xiang Yuan Aroma Chemicals
2-Methoxy-3-Isobutyl Pyrazine
Tianjin Danjun International
2-Isobutyl-3-methoxypyrazine
Vigon International
isoButyl-2 Methoxy-3 Pyrazine
WholeChem
2-Methoxy-3-isobutyl pyrazine
 
Safety Information:
Preferred SDS: View
European information :
Most important hazard(s):
Xi - Irritant
R 36/37/38 - Irritating to eyes, respiratory system, and skin.
S 02 - Keep out of the reach of children.
S 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice.
S 36 - Wear suitable protective clothing.
 
Hazards identification
 
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
 
Pictogram
 
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
gavage-mouse LD50 2000 mg/kg
(Quest International, 1983a)

gavage-rat LD50 > 4000 mg/kg
(Roure Inc., 1974)

Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined
 
Safety in Use Information:
Category: flavor and fragrance agents
Recommendation for 2-isobutyl-3-methoxypyrazine usage levels up to:
  0.1000 % in the fragrance concentrate.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 1.60 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA): 1.00 (μg/capita/day)
Structure Class: II
Use levels for FEMA GRAS flavoring substances on which the FEMA Expert Panel based its judgments that the substances are generally recognized as safe (GRAS).
The Expert Panel also publishes separate extensive reviews of scientific information on all FEMA GRAS flavoring substances and can be found at FEMA Flavor Ingredient Library
publication number: 4
 average usual ppmaverage maximum ppm
baked goods: -0.05000
beverages(nonalcoholic): -0.05000
beverages(alcoholic): --
breakfast cereal: -0.05000
cheese: --
chewing gum: -0.05000
condiments / relishes: -0.05000
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: -0.05000
fruit ices: -0.05000
gelatins / puddings: -0.05000
granulated sugar: --
gravies: -0.05000
hard candy: -0.05000
imitation dairy: --
instant coffee / tea: --
jams / jellies: --
meat products: -0.05000
milk products: -0.05000
nut products: --
other grains: --
poultry: --
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: --
snack foods: --
soft candy: --
soups: -0.05000
sugar substitutes: --
sweet sauces: --
 
Safety References:
European Food Safety Athority(efsa):Flavor usage levels; Subacute, Subchronic, Chronic and Carcinogenicity Studies; Developmental / Reproductive Toxicity Studies; Genotoxicity Studies...

European Food Safety Authority (EFSA) reference(s):

Opinion of the Scientific Panel on food additives, flavourings, processing aids and materials in contact with food (AFC) on a request from the Commission related to Flavouring Group Evaluation 17 (FGE.17): Pyrazine derivatives from chemical group 24 (Commission Regulation (EC) No 1565/2000 of 18 July 2000)
View page or View pdf

Flavouring Group Evaluation 50 (FGE.50): Consideration of pyrazine derivatives evaluated by JECFA (57th meeting) structurally related to pyrazine derivatives evaluated by EFSA in FGE.17 (2005) (Commission Regulation (EC) No 1565/2000 of 18 July 2000) - Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in contact with Food (AFC)
View page or View pdf

Flavouring Group Evaluation 17, Revision 1 (FGE.17Rev1): Pyrazine derivatives from chemical group 24 - Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in contact with Food (AFC) [1]
View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 17, Revision 2 (FGE.17Rev2): Pyrazine derivatives from chemical group 24
View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 50, Revision 1 (FGE.50Rev1): Consideration of pyrazine derivatives evaluated by JECFA (57th meeting) structurally related to pyrazine derivatives evaluated by EFSA in FGE.17Rev2 (2010)
View page or View pdf

Safety and efficacy of pyrazine derivatives including saturated ones belonging to chemical group 24 when used as flavourings for all animal species
View page or View pdf

EPI System: View
Cancer Citations:Search
Toxicology Citations:Search
EPA Substance Registry Services (TSCA):24683-00-9
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :32594
National Institute of Allergy and Infectious Diseases:Data
WGK Germany:3
2-methoxy-3-(2-methylpropyl)pyrazine
Chemidplus:0024683009
 
References:
 2-methoxy-3-(2-methylpropyl)pyrazine
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:24683-00-9
Pubchem (cid):32594
Pubchem (sid):134994257
Flavornet:24683-00-9
Pherobase:View
 
Other Information:
(IUPAC):Atomic Weights of the Elements 2009
(IUPAC):Atomic Weights of the Elements 2009 (pdf)
Videos:The Periodic Table of Videos
tgsc:Atomic Weights use for this web site
(IUPAC):Periodic Table of the Elements
FDA Substances Added to Food (formerly EAFUS):View
CHEMBL:View
HMDB (The Human Metabolome Database):HMDB31860
FooDB:FDB008544
YMDB (Yeast Metabolome Database):YMDB01586
Export Tariff Code:2933.99.9701
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
 
Potential Blenders and core components note
For Odor
aldehydic
citrus carbaldehyde
FR
decanal (aldehyde C-10)
FL/FR
dodecanal (aldehyde C-12 lauric)
FL/FR
amber
ambroxan
FL/FR
animal
animal carbolactone
FR
costus valerolactone
FR
para-
cresyl caprylate
FL/FR
anise
anise seed oil colombia
FL/FR
anisic
ocimum basilicum herb oil
FL/FR
balsamic
iso
amyl benzoate
FL/FR
amyris wood oil
FL/FR
siam
benzoin resinoid
FL/FR
benzyl benzoate
FL/FR
benzyl salicylate
FL/FR
cinnamyl alcohol
FL/FR
clover nitrile
FR
cotinus coggygria branch/leaf oil
FL/FR
fir balsam absolute
FR
fir needle oil siberia
FL/FR
3-
phenyl propyl alcohol
FL/FR
berry
raspberry ketone methyl ether
FL/FR
camphoreous
camphor tree bark oil
FL/FR
caramellic
strawberry furanone
FL/FR
citrus
dihydromyrcenol
FL/FR
grapefruit pentanol
FR
(E)-2-
tetradecenal
FL/FR
earthy
bean pyrazine
FL/FR
2-
ethyl-3-methoxypyrazine
FL/FR
floral
benzyl alcohol
FL/FR
bois de rose oil brazil
FL/FR
citronellyl acetate
FL/FR
cyclamen aldehyde
FL/FR
cyclohexyl ethyl alcohol
FL/FR
floral pyranol
FR
geranyl acetate
FL/FR
(E)-
geranyl acetone
FL/FR
geranyl isobutyrate
FL/FR
heliotropyl diethyl acetal
FR
(Z)-3-
hexen-1-yl salicylate
FL/FR
hexyl 2-furoate
FL/FR
alpha-
hexyl cinnamaldehyde
FL/FR
hyacinth ether
FR
leerall
FR
laevo-
linalool
FL/FR
linalool oxide
FL/FR
methyl dihydrojasmonate
FL/FR
mimosa absolute france
FL/FR
muguet carboxaldehyde
FR
muguet octadienol
FR
neryl acetate
FL/FR
ocean propanal
FL/FR
orris pyridine 25% IPM
FR
phenethyl acetate
FL/FR
phenethyl salicylate
FL/FR
reseda acetal
FR
violet methyl carbonate
FR
fruity
allyl amyl glycolate
FR
iso
butyl hexanoate
FL/FR
butyl isovalerate
FL/FR
gamma-
decalactone
FL/FR
ethyl 2-cyclohexyl propionate
FR
fleuramone (IFF)
FR
green acetate
FR
propyl 2,4-decadienoate
FL/FR
rhubarb undecane
FR
gamma-
undecalactone (aldehyde C-14 (so-called))
FL/FR
green
acetaldehyde butyl phenethyl acetal
FL/FR
acetaldehyde ethyl phenethyl acetal
FL/FR
S-sec-
butyl thioisovalerate
FL/FR
2-sec-
butyl-3-methoxypyrazine
FL/FR
cortex pyridine
FL/FR
para-
dimethyl hydroquinone
FL/FR
galbanum decatriene
FL/FR
galbanum oil terpeneless
FL/FR
galbanum oleoresin
FL/FR
galbanum oxyacetate
FR
galbanum resinoid
FL/FR
galbascone (IFF)
FR
2-
heptyl tetrahydrofuran
FR
(Z)-3-
hexen-1-yl benzoate
FL/FR
(Z)-3-
hexen-1-yl propionate
FL/FR
hexyl 2-methyl butyrate
FL/FR
hexyl tiglate
FL/FR
2,4-
ivy carbaldehyde
FL/FR
(Z)-
leaf acetal
FL/FR
leafy oxime
FR
melon nonenoate
FL/FR
methyl heptine carbonate
FL/FR
methyl octine carbonate
FL/FR
narcissus flower absolute
FR
(E,Z)-3,6-
nonadien-1-ol
FL/FR
(E,Z)-2,6-
nonadien-1-ol
FL/FR
(E,Z)-2,6-
nonadienal
FL/FR
phenyl acetaldehyde
FL/FR
phenyl acetaldehyde dimethyl acetal
FL/FR
3-
phenyl propionaldehyde
FL/FR
pineapple heptadienone 10%
FR
iso
propyl 3-methyl thiocrotonate
FL/FR
iso
propyl thioisovalerate
FL/FR
sorbyl isobutyrate
FL/FR
styralyl acetate
FL/FR
violet dienyne
FR
herbal
carum carvi fruit oil
FL/FR
clary sage oil france
FL/FR
daucus carota fruit oil
FL/FR
lavender absolute bulgaria
FL/FR
honey
phenyl acetic acid
FL/FR
marine
green
algae absolute
FL/FR
marine hexane
FR
melon
melon heptenal
FL/FR
watermelon ketone
FR
mossy
oakmoss absolute
FL/FR
veramoss (IFF)
FR
nutty
shoyu pyrazine
FL/FR
powdery
para-
anisyl alcohol
FL/FR
spicy
cubeb oil
FL/FR
cumin seed oil
FL/FR
cuminaldehyde
FL/FR
levisticum officinale root oil
FL/FR
black
pepper oil
FL/FR
pimenta acris leaf oil
FL/FR
terpenic
frankincense oil
FL/FR
juniperus communis fruit oil
FL/FR
alpha-
terpineol
FL/FR
tonka
flouve absolute
FR
tonka bean absolute
FR
tropical
ethyl (Z)-3-hexenoate
FL/FR
cis-
galbanum oxathiane
FL/FR
2-
tropical oxathiane
FL/FR
waxy
decyl acetate
FL/FR
1-
dodecanol
FL/FR
ethyl laurate
FL/FR
1-
undecanol
FL/FR
woody
cistus twig/leaf oil
FL/FR
patchouli ethanone
FR
santall
FR
spruce needle oil canada
FL/FR
thuja occidentalis leaf oil
FL/FR
tobacarol (IFF)
FR
vetiver oil haiti
FL/FR
woody acetate
FR
(Z)-
woody amylene
FR
woody propanol
FR
For Flavor
No flavor group found for these
green
algae absolute
FL/FR
bean pyrazine
FL/FR
S-sec-
butyl thioisovalerate
FL/FR
cotinus coggygria branch/leaf oil
FL/FR
ethyl (Z)-3-hexenoate
FL/FR
2-
ethyl-3-methoxypyrazine
FL/FR
green pea pyrazine
FL
2-
methoxy-3-propyl pyrazine
FL
2-
pentyl pyridine
FL
iso
propyl 3-methyl thiocrotonate
FL/FR
iso
propyl thioisovalerate
FL/FR
2-
tropical oxathiane
FL/FR
sorbyl isobutyrate
FL/FR
aldehydic
aldehydic
1-
undecanol
FL/FR
animal
para-
cresyl caprylate
FL/FR
anise
anise seed oil colombia
FL/FR
apple
(E,Z)-2,6-
nonadien-1-ol
FL/FR
balsamic
siam
benzoin resinoid
FL/FR
benzyl benzoate
FL/FR
benzyl salicylate
FL/FR
fir needle oil siberia
FL/FR
berry
raspberry ketone methyl ether
FL/FR
camphoreous
camphor tree bark oil
FL/FR
caramellic
strawberry furanone
FL/FR
citrus
laevo-
linalool
FL/FR
alpha-
terpineol
FL/FR
creamy
gamma-
undecalactone (aldehyde C-14 (so-called))
FL/FR
fatty
(Z)-3-
hexen-1-yl benzoate
FL/FR
floral
bois de rose oil brazil
FL/FR
citronellyl acetate
FL/FR
(E)-
geranyl acetone
FL/FR
geranyl isobutyrate
FL/FR
methyl dihydrojasmonate
FL/FR
neryl acetate
FL/FR
ocean propanal
FL/FR
phenyl acetic acid
FL/FR
fruity
iso
amyl benzoate
FL/FR
para-
anisyl alcohol
FL/FR
benzyl alcohol
FL/FR
iso
butyl hexanoate
FL/FR
butyl isovalerate
FL/FR
gamma-
decalactone
FL/FR
styralyl acetate
FL/FR
green
acetaldehyde butyl phenethyl acetal
FL/FR
acetaldehyde ethyl phenethyl acetal
FL/FR
cinnamyl alcohol
FL/FR
cortex pyridine
FL/FR
cyclamen aldehyde
FL/FR
cyclohexyl ethyl alcohol
FL/FR
dihydromyrcenol
FL/FR
para-
dimethyl hydroquinone
FL/FR
galbanum decatriene
FL/FR
galbanum oil terpeneless
FL/FR
galbanum oleoresin
FL/FR
cis-
galbanum oxathiane
FL/FR
galbanum resinoid
FL/FR
geranyl acetate
FL/FR
(Z)-3-
hexen-1-yl propionate
FL/FR
(Z)-3-
hexen-1-yl salicylate
FL/FR
hexyl 2-furoate
FL/FR
hexyl 2-methyl butyrate
FL/FR
hexyl tiglate
FL/FR
2,4-
ivy carbaldehyde
FL/FR
(Z)-
leaf acetal
FL/FR
linalool oxide
FL/FR
melon heptenal
FL/FR
melon nonenoate
FL/FR
methyl heptine carbonate
FL/FR
methyl octine carbonate
FL/FR
(E,Z)-3,6-
nonadien-1-ol
FL/FR
(E,Z)-2,6-
nonadienal
FL/FR
oakmoss absolute
FL/FR
phenyl acetaldehyde dimethyl acetal
FL/FR
3-
phenyl propionaldehyde
FL/FR
herbal
carum carvi fruit oil
FL/FR
clary sage oil france
FL/FR
daucus carota fruit oil
FL/FR
lavender absolute bulgaria
FL/FR
ocimum basilicum herb oil
FL/FR
honey
phenethyl acetate
FL/FR
phenyl acetaldehyde
FL/FR
medicinal,
phenethyl salicylate
FL/FR
melon
propyl 2,4-decadienoate
FL/FR
musty
shoyu pyrazine
FL/FR
orris
costus root oil
FL
soapy
dodecanal (aldehyde C-12 lauric)
FL/FR
1-
dodecanol
FL/FR
spicy
cubeb oil
FL/FR
cumin seed oil
FL/FR
cuminaldehyde
FL/FR
levisticum officinale root oil
FL/FR
black
pepper oil
FL/FR
3-
phenyl propyl alcohol
FL/FR
pimenta acris leaf oil
FL/FR
terpenic
juniperus communis fruit oil
FL/FR
vegetable
2-sec-
butyl-3-methoxypyrazine
FL/FR
waxy
decanal (aldehyde C-10)
FL/FR
decyl acetate
FL/FR
ethyl laurate
FL/FR
alpha-
hexyl cinnamaldehyde
FL/FR
mimosa absolute france
FL/FR
(E)-2-
tetradecenal
FL/FR
woody
ambroxan
FL/FR
amyris wood oil
FL/FR
cistus twig/leaf oil
FL/FR
frankincense oil
FL/FR
spruce needle oil canada
FL/FR
thuja occidentalis leaf oil
FL/FR
vetiver oil haiti
FL/FR
 
Potential Uses:
FRagrumen aldehyde
FRaldehydic
FRamaryllis
FRamber
FRanimal
FRapple
FRcrabapple
FRash mountain ash
FRautumn
FRbalsam
FRbark
FRboxwood
FRboxwood blossom
FRboxwood berry
 cabochard
FRcalamus oil replacer
FRcelery
FRchamomile
FRchampaca
FLcherry wild cherry
FLchervil
FL/FRcilantro
FRcitrus
FRclematis
FLcloudberry bakeapple
FRcognac
FRcortex
FRcypress oil replacer
FRdaffodil
FRearth
FReglantine
FRevergreen
FRfagonia
FRfern
FRfig
 fir
FRfir needle oil replacer
 fixer
FRfoliage
FRforest
FRfresh and clean
FRgalbanum
FRgardenia
FRgeranium
FRginger
FRgreen
FRgreen grass
FRgreen leaf
FRhop
FRhyacinth
FRhydrangea
FRivy
FRjonquil
FRkewda
FRlavender
FRlemon
FRlily of the valley
FRlime
FRlotus
 metallic
FRmimosa
FRmoss
FRmusk
FRnarcissus
 nettle
FLnut
FRocean sea
FRopoponax
FRorange
FL/FRorange bitter orange peel
FRoregano
FRpalmarosa oil replacer
FRpansy
FL/FRparsley leaf
FRpatchouli
FLpea green pea
FRpepper
FLpepper bell pepper
FRpetitgrain
FRpine
FRpine forest
FRprivet
FRprivet blossom
FRreseda
FRrhubarb
FRrose geranium
FRsandalwood
FRseaweed absolute replacer
FRspring rain
FRspruce
 stem
 strawberry leaf
FRsweet grass
FRtea green tea
FLtomato
FRtomato leaf
FLvegetable
FRverbena
FRvetiver
 vine
 weedy
FRwoody
FRwormwood oil replacer
FRyew
 
Occurrence (nature, food, other):note
 bean green bean
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 capsicum
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 cayenne fruit
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 citrus nobilis lour. var. microcarpa hassk.
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 coffee
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 galbanum oil
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 grape stem
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 lettuce
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 parsnip root
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 pea green pea
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 pepper bell pepper fruit
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 potato products
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 spinach
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Synonyms:
isobutyl methoxypyrazine
2-isobutyl-2-methoxypyrazine
3-isobutyl-2-methoxypyrazine
2-isobutyl-3-methoxy pyrazine
 galbanum pyrazine
2-methoxy 3 iso butyl pyrazine
2 methoxy 3 isobutylpyrazine (2-isobutyl-3-methoxypyrazine)
2-methoxy 3-isobutyl pyrazine
3-methoxy-2-isobutylpyrazine
2-methoxy-3-(2-methyl propyl) pyrazine
2-methoxy-3-(2-methylpropyl)pyrazine
2-methoxy-3-isobutyl pyrazine
2-methoxy-3-isobutyl pyrazine 1% DPG
2-methoxy-3-isobutylpyrazine
2-methoxy-3(6)-isobutyl pyrazine
2-2-methyl propyl-3-methoxypyrazine
 pyrazine, 2-isobutyl-3-methoxy-
 pyrazine, 2-methoxy-3-(2-methylpropyl)-
 pyrazine, 2-methoxy-3-isobutyl
 

Articles:

PubMed:Key aroma compounds in roasted in-shell peanuts.
PubMed:Comparison of the key aroma compounds in organically grown, raw West-African peanuts (Arachis hypogaea) and in ground, pan-roasted meal produced thereof.
PubMed:Growth behavior of off-flavor-forming microorganisms in apple juice.
PubMed:Odor thresholds of microbially induced off-flavor compounds in apple juice.
PubMed:Effect of cultivar and storage time on the volatile flavor components of baked potato.
PubMed:Characteristic aroma components of British Farmhouse Cheddar cheese.
PubMed:Solid-phase microextraction method development for headspace analysis of volatile flavor compounds.
PubMed:Electrochemical detection of the 2-isobutyl-3-methoxypyrazine model odorant based on odorant-binding proteins: The proof of concept.
PubMed:Dynamics of odorant binding to thin aqueous films of rat-OBP3.
PubMed:Identification of a specific olfactory receptor for 2-isobutyl-3-methoxypyrazine.
PubMed:Selectable one-dimensional or two-dimensional gas chromatography-olfactometry/mass spectrometry with preparative fraction collection for analysis of ultra-trace amounts of odor compounds.
PubMed:A systematic study on spatial and seasonal patterns of eight taste and odor compounds with relation to various biotic and abiotic parameters in Gonghu Bay of Lake Taihu, China.
PubMed:Following in their footprints: cuticular hydrocarbons as overwintering aggregation site markers in Hippodamia convergens.
PubMed:Simultaneous determination of ten taste and odor compounds in drinking water by solid-phase microextraction combined with gas chromatography-mass spectrometry.
PubMed:A methyltransferase essential for the methoxypyrazine-derived flavour of wine.
PubMed:The role of semiochemicals in short-range location of aggregation sites in Adalia bipunctata (Coleoptera, Coccinellidae).
PubMed:Defensive allomones function as aggregation pheromones in diapausing Ladybird Beetles, Hippodamia convergens.
PubMed:Genetic analysis of the biosynthesis of 2-methoxy-3-isobutylpyrazine, a major grape-derived aroma compound impacting wine quality.
PubMed:Detection and quantification of natural contaminants of wine by gas chromatography-differential ion mobility spectrometry (GC-DMS).
PubMed:Key aroma compounds in roasted in-shell peanuts.
PubMed:Behavior of 3-isobutyl-2-hydroxypyrazine (IBHP), a key intermediate in 3-isobutyl-2-methoxypyrazine (IBMP) metabolism, in ripening wine grapes.
PubMed:Classification of grape berries according to diameter and total soluble solids to study the effect of light and temperature on methoxypyrazine, glutathione, and hydroxycinnamate evolution during ripening of Sauvignon blanc (Vitis vinifera L.).
PubMed:Fruit ripening in Vitis vinifera: light intensity before and not during ripening determines the concentration of 2-methoxy-3-isobutylpyrazine in Cabernet Sauvignon berries.
PubMed:Occurrence of dissolved and particle-bound taste and odor compounds in Swiss lake waters.
PubMed:Accurate analysis of trace earthy-musty odorants in water by headspace solid phase microextraction gas chromatography-mass spectrometry.
PubMed:The effect of pyrazine odor on body weight and the weight of various organs in chicks (Gallus gallus domesticus).
PubMed:Simultaneous determination of eight common odors in natural water body using automatic purge and trap coupled to gas chromatography with mass spectrometry.
PubMed:Purification and characterization of two odorant-binding proteins from nasal tissue of rabbit and pig.
PubMed:Development of a mixed-mode solid phase extraction method and further gas chromatography mass spectrometry for the analysis of 3-alkyl-2-methoxypyrazines in wine.
PubMed:2-Methoxy-3-isobutylpyrazine in grape berries and its dependence on genotype.
PubMed:Effect of enzyme activity and frozen storage on jalape├▒o pepper volatiles by selected ion flow tube-mass spectrometry.
PubMed:Time-resolved fluorescence spectroscopy and molecular dynamics simulations point out the effects of pressure on the stability and dynamics of the porcine odorant-binding protein.
PubMed:Long-timescale molecular-dynamics simulations of the major urinary protein provide atomistic interpretations of the unusual thermodynamics of ligand binding.
PubMed:Identification of alkyl-methoxypyrazines as the malodorous compounds in water supplies from Northwest Spain.
PubMed:Automated trace determination of earthy-musty odorous compounds in water samples by on-line purge-and-trap-gas chromatography-mass spectrometry.
PubMed:Why has porcine VEG protein unusually high stability and suppressed binding ability?
PubMed:Three odorant-binding proteins from rabbit nasal mucosa.
PubMed:Multiple types and forms of odorant-binding proteins in the Old-World porcupine Hystrix cristata.
PubMed:Ligand-binding properties and structural characterization of a novel rat odorant-binding protein variant.
PubMed:Odorant-binding proteins of the mouse.
PubMed:Purification and characterisation of an odorant-binding protein from cow nasal tissue.
PubMed:Survey of 3-alkyl-2-methoxypyrazine content of South African Sauvignon blanc wines using a novel LC-APCI-MS/MS method.
PubMed:Rapid measurement of 3-alkyl-2-methoxypyrazine content of winegrapes to predict levels in resultant wines.
PubMed:Volatile composition of Catharanthus roseus (L.) G. Don using solid-phase microextraction and gas chromatography/mass spectrometry.
PubMed:Structural basis of the broad specificity of a general odorant-binding protein from honeybee.
PubMed:Odor thresholds of microbially induced off-flavor compounds in apple juice.
PubMed:The molecular basis for wine grape quality--a volatile subject.
PubMed:Van der Waals interactions dominate ligand-protein association in a protein binding site occluded from solvent water.
PubMed:Removal of earthy-musty odorants in drinking water by powdered activated carbon.
PubMed:Effect of cultivar and storage time on the volatile flavor components of baked potato.
PubMed:The determination of six taste and odour compounds in water using Ambersorb 572 and high resolution mass spectrometry.
PubMed:Odorant and pheromone binding by aphrodisin, a hamster aphrodisiac protein.
PubMed:Complexes of porcine odorant binding protein with odorant molecules belonging to different chemical classes.
PubMed:Quantitative determination of 2-methoxy-3-isobutylpyrazine in red wines and grapes of Bordeaux using a stable isotope dilution assay.
PubMed:Membrane receptor for odour-binding proteins.
PubMed:Odorant-sensitive adenylate cyclase: rapid, potent activation and desensitization in primary olfactory neuronal cultures.
PubMed:Activation by odorants of a multistate cation channel from olfactory cilia.
PubMed:The odorant-sensitive adenylate cyclase of olfactory receptor cells. Differential stimulation by distinct classes of odorants.
PubMed:Isolation and characterization of an olfactory receptor protein for odorant pyrazines.
PubMed:A survey of seasonal temperatures and vineyard altitude influences on 2-methoxy-3-isobutylpyrazine, C13-norisoprenoids, and the sensory profile of Brazilian Cabernet Sauvignon wines.
PubMed:Determination of characteristic odorants from Harmonia axyridis beetles using in vivo solid-phase microextraction and multidimensional gas chromatography-mass spectrometry-olfactometry.
PubMed:Evidence of chemical exchange in recombinant Major Urinary Protein and quenching thereof upon pheromone binding.
PubMed:Influence of vine training and sunlight exposure on the 3-alkyl-2-methoxypyrazines content in musts and wines from the Vitis vinifera variety cabernet sauvignon.
PubMed:Thermodynamics of binding of 2-methoxy-3-isopropylpyrazine and 2-methoxy-3-isobutylpyrazine to the major urinary protein.
PubMed:Absolute configuration of 2-sec-butyl-4,5-dihydrothiazole in male mouse urine.
PubMed:Characteristic aroma components of British Farmhouse Cheddar cheese.
PubMed:Solid-phase microextraction method development for headspace analysis of volatile flavor compounds.
PubMed:Similar increases in extracellular lactic acid in the limbic system during epileptic and/or olfactory stimulation.
PubMed:Conformational stability and binding properties of porcine odorant binding protein.
PubMed:Subtypes of odorant-binding proteins--heterologous expression and ligand binding.
PubMed:Lipocalins of boar salivary glands binding odours and pheromones.
PubMed:Isolation of two odorant-binding proteins from mouse nasal tissue.
PubMed:Ligand binding characteristics of homologous rat and mouse urinary proteins and pyrazine-binding protein of calf.
PubMed:Ultrastructural characteristics of sustentacular cells in control and odorant-treated olfactory mucosae of the salamander.
PubMed:Odorant stimulation of secretory and neural processes in the salamander olfactory mucosa.
PubMed:Immunocytochemical localization of pyrazine-binding protein in bovine nasal mucosa.
PubMed:Occurrence of a pyrazine binding protein in the nasal mucosa of some vertebrates.
 
Notes:
potent bell pepper odourant; binds to cow olfactory mucosa homogenate. Occurs in petitgrain and galbanum oils, potent bell-pepper component. Fragrance and flavouring ingredient with powerful earthy flavour
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