Methoxypyrazines of Grapes and Wines

Allen, Malcolm S.; Lacey, Michael J.

doi:10.1021/bk-1998-0714.ch003

Cited by 42 publications

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“…Methoxypyrazines (MPs) are potent aroma‐active components found in a range of food products, including nuts, beans, asparagus, and bell pepper, where they contribute various green characteristics such as herbaceous earthy, and vegetative (Boubee and others 2000; Buchbauer and others 2000; Sala and others 2002). They are also found as grape‐derived constituents of some juice and wine, particularly Vitis vinifera cultivars such as Cabernet Sauvignon and Merlot, where high concentrations can be unpleasant (Allen and Lacey 1998) and are associated with “unripe” characteristics. Isopropyl‐, isobutyl‐, and secbutyl‐MPs (IPMP, IBMP, SBMP) have all been identified in vinifera grapes and their subsequent juice and wine, with IBMP often reported as the most abundant (Allen and others 1991; Lacey and others 1991).…”

Section: Introductionmentioning

confidence: 99%

Detection Thresholds for 2‐Isopropyl‐3‐Methoxypyrazine in Concord and Niagara Grape Juice

Pickering¹,

Karthik²,

Inglis³

et al. 2008

Journal of Food Science

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2-isopropyl-3-methoxypyrazine (IPMP) is the compound responsible for the off-flavor known as ladybug taint, which occurs when Harmnonia axyridis beetles become incorporated with the grapes during juice processing. It is also an important grape-derived component of juice flavor in some varieties. The main objective of this study was to determine the orthonasal (ON) and retronasal (RN) detection thresholds for IPMP in juice. The ASTM E679 ascending forced choice method of limits was used to determine detection thresholds for 26 individuals in Concord and Niagara juices. Group best estimate thresholds (BETs) averaged 0.93 ng/L and were 50% and 21% higher in Concord than in Niagara juices for ON and RN evaluation, respectively. Group BETs for IPMP (ng/L) for Concord were ON: 1.11; RN: 1.02 and for Niagara were ON: 0.74; RN: 0.84. Variation in individual detection thresholds was observed, although familiarity with ladybug taint was not associated with individual threshold values. We conclude that humans are very sensitive to IPMP in juice, and that detection thresholds are more strongly influenced by grape variety than evaluation mode. These results may assist juice producers in establishing tolerance levels for IPMP in juice affected by ladybug taint or derived from grapes of suboptimal ripeness.

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Section: Introductionmentioning

confidence: 99%

Detection Thresholds for 2‐Isopropyl‐3‐Methoxypyrazine in Concord and Niagara Grape Juice

Pickering¹,

Karthik²,

Inglis³

et al. 2008

Journal of Food Science

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“…Previous studies have reported that isobutyl methoxypyrazine is one of the main compounds responsible for the typical aroma of Cabernet Sauvignon wines . A harvest delay of 15 days can significantly diminish the concentration of isobutyl methoxypyrazine .…”

Section: Resultsmentioning

confidence: 98%

Water stress and ripeness effects on the volatile composition of Cabernet Sauvignon wines

et al. 2017

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“…Methoxypyrazines are aroma‐active compounds found in a variety of vegetables, nuts (bell pepper, beets, asparagus, and peanuts) (Boubee and others 2000; Buchbauer and others 2000; Sala and others 2002), and spices (black and white pepper) (Jagella and Grosch 1999). They are also constituents of several grape and wine varietals; for certain varietals such as Sauvignon blanc and Cabernet sauvignon, they can play an important and expected role in their aroma profiles at low concentrations (Allen and Lacey 1998), while at higher concentrations, they may lead to unpleasant green characters. These compounds have also been linked to ladybug taint (LBT), a wine fault caused by the incorporation of Coccinellidae beetles in the winemaking process (Pickering and others 2004).…”

Section: Introductionmentioning

confidence: 99%

Determination of Ortho‐ and Retronasal Detection Thresholds and Odor Impact of 2,5‐Dimethyl‐3‐Methoxypyrazine in Wine

Botezatu¹,

Pickering²

2012

Journal of Food Science

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2,5-Dimethyl-3-methoxypyrazine (DMMP) has been recently identified in both Coccinellidae-tainted (by either Coccinella septempunctata or Harmonia axyridis beetles) and untainted wines; however, little is known regarding its impact on wine aroma and flavor. The aims of this study were to obtain an accurate estimate of both the ortho- and retronasal detection thresholds of DMMP in red wine and to understand how DMMP contributes to the aroma profile of red wine. In the first study, thresholds were determined for 21 individuals using the ASTM E679 ascending forced choice method of limits. The orthonasal group best estimate threshold (BET) was 31 ng/L and the retronasal group BET was 70 ng/L. A moderate variation in individual thresholds was observed for the orthonasal modality (standard deviation (SD) = 19.8) and a larger variation was noted for retronasal thresholds (SD = 111.8). In the second study, a panel of 8 assessors performed descriptive sensory analysis on 3 red wines containing various concentrations of added DMMP (0, 50, and 120 ng/L). Results show significant changes in aroma characteristics in the 120 ng/L wine and smaller effects at the 50 ng/L level. Overall, wines spiked with DMMP generated lower intensity ratings for cherry and red berry descriptors and higher ratings for earthy/musty and green/vegetal descriptors. When considered with other recent results on DMMP concentrations found in wine, DMMP can be considered a hitherto undescribed impact odorant in some wine styles.

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Methoxypyrazines of Grapes and Wines

Cited by 42 publications

References 0 publications

Detection Thresholds for 2‐Isopropyl‐3‐Methoxypyrazine in Concord and Niagara Grape Juice

Detection Thresholds for 2‐Isopropyl‐3‐Methoxypyrazine in Concord and Niagara Grape Juice

Water stress and ripeness effects on the volatile composition of Cabernet Sauvignon wines

Determination of Ortho‐ and Retronasal Detection Thresholds and Odor Impact of 2,5‐Dimethyl‐3‐Methoxypyrazine in Wine

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