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|Section2= |Section3= }} 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.〔Three highly odorous metabolites from an actinomycete: 2-Isopropyl-3-methoxy-pyrazine, methylisoborneol, and geosmin. Nancy N. Gerber, Journal of chemical ecology, Volume 3, Number 4, pp. 475-482, 〕 It can be detected by human taste at concentrations of as low as 2 nanograms per litre. == Presence in wine grapes == The odor of IPMP tends to be undesirable in the case of certain wines.〔(Trace flavour components of grapes )〕 Cabernet Sauvignon have high levels of methoxypyrazines.〔winepros.com.au ''Oxford Companion to Wine'' (methoxypyrazines )〕〔Oz Clarke ''Encyclopedia of Grapes'' pg 223 Harcourt Books 2001 ISBN 0-15-100714-4〕 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.〔Marais, J., Hunter, J.J., & Haasbroek, P.D. (1999). Effect of microclimate, season and region on Sauvignon blanc grape composition and wine quality. South African Journal of Enology and Viticulture, 20, 19-30.〕 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Isopropyl methoxy pyrazine」の詳細全文を読む スポンサード リンク
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