Isopropyl methoxy pyrazine

Isopropyl methoxy pyrazine
Names

IUPAC name 2-methoxy-3-propan-2-ylpyrazine
Other names IPMP 2-Isopropyl-3-methoxypyrazine 3-Isopropyl-2-methoxypyrazine
Identifiers
CAS Number	25773-40-4^Y
3D model (Jmol)	Interactive image
ChemSpider	30649^N
ECHA InfoCard	100.042.946
PubChem CID	33166
InChI InChI=1S/C8H12N2O/c1-6(2)7-8(11-3)10-5-4-9-7/h4-6H,1-3H3^N Key: NTOPKICPEQUPPH-UHFFFAOYSA-N^N InChI=1/C8H12N2O/c1-6(2)7-8(11-3)10-5-4-9-7/h4-6H,1-3H3 Key: NTOPKICPEQUPPH-UHFFFAOYAE
SMILES CC(C)C1=NC=CN=C1OC
Properties
Chemical formula	C₈H₁₂N₂O
Molar mass	152.19 g/mol
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
N (what is ^YN ?)
Infobox references

Isopropyl methoxy pyrazine (IPMP) is a methoxypyrazine, a class of chemical compounds that produce odors. The odor is rather undesirable and is produced by the Asian lady beetle or by the actinomycete Streptomyces sp. It can be detected by human taste at concentrations of as low as 2 nanograms per litre.

The odor of IPMP tends to be undesirable in the case of certain wines.

Cabernet Sauvignon have high levels of methoxypyrazines. 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.

IPMP is also an important flavour compound in coffee and is responsible for causing an off-taste called "potato taste" in East African coffee. The insects Antestiopsis are also implicated in causing the taste.

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