24168-70-5
Chemical Structure
2-Sec-butyl-3-methoxypyrazine
Synonym(s): SBMP
- CAS No.: 24168-70-5
- Formula:C9H14N2O
- Molecular Weight:166.22
IUPAC Name: 2-(sec-butyl)-3-methoxypyrazine
InChIKey: QMQDJVIJVPEQHE-UHFFFAOYSA-N
SMILES: CCC(C)C1=C(OC)N=CC=N1
Biological Activity: 2-Sec-butyl-3-methoxypyrazine (SBMP) is a volatile methoxypyrazine aroma compound. 2-Sec-butyl-3-methoxypyrazine can be found in grapes, wine, bell peppers, green peas, and Laotan suancai. 2-Sec-butyl-3-methoxypyrazine can also be produced by Pseudomonas perolens. 2-Sec-butyl-3-methoxypyrazine imparts green, vegetative, herbaceous, earthy, carrot, lettuce, grassy, musty, pea, galbanum, and bell pepper odors. 2-Sec-butyl-3-methoxypyrazine contributes to off-flavors in pea flour and pea protein concentrate[1][2][3][4][5][6][7][8].
| Cat. No. | Product Name | Purity | Description | Pricing | |||||||||||||||||||
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2-Sec-butyl-3-methoxypyrazine | 99.71% | 2-Sec-butyl-3-methoxypyrazine (SBMP) is a volatile methoxypyrazine aroma compound. 2-Sec-butyl-3-methoxypyrazine can be found in grapes, wine, bell peppers, green peas, and Laotan suancai. 2-Sec-butyl-3-methoxypyrazine can also be produced by Pseudomonas perolens. 2-Sec-butyl-3-methoxypyrazine imparts green, vegetative, herbaceous, earthy, carrot, lettuce, grassy, musty, pea, galbanum, and bell pepper odors. 2-Sec-butyl-3-methoxypyrazine contributes to off-flavors in pea flour and pea protein concentrate. | ||||||||||||||||||||
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2-Sec-butyl-3-methoxypyrazine (Standard) | ≥98% | 2-Sec-butyl-3-methoxypyrazine (Standard) (SBMP (Standard)) is the analytical standard of 2-Sec-butyl-3-methoxypyrazine (HY-W017140). This product is intended for research and analytical applications. 2-Sec-butyl-3-methoxypyrazine (SBMP) is a volatile methoxypyrazine aroma compound. 2-Sec-butyl-3-methoxypyrazine can be found in grapes, wine, bell peppers, green peas, and Laotan suancai. 2-Sec-butyl-3-methoxypyrazine can also be produced by Pseudomonas perolens. 2-Sec-butyl-3-methoxypyrazine imparts green, vegetative, herbaceous, earthy, carrot, lettuce, grassy, musty, pea, galbanum, and bell pepper odors. 2-Sec-butyl-3-methoxypyrazine contributes to off-flavors in pea flour and pea protein concentrate. | ||||||||||||||||||||
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References
- [1]. Hjelmeland AK, et al. A comparison of sorptive extraction techniques coupled to a new quantitative, sensitive, high throughput GC-MS/MS method for methoxypyrazine analysis in wine. Talanta. 2016 Feb 01;148:336-45.
- [2]. Olejar KJ, et al. Detection of sub-aroma threshold concentrations of wine methoxypyrazines by multidimensional GCMS. Analytica. 2021 Jan 2;2(1):1-3.
- [3]. Luning PA, et al. Gas chromatography, mass spectrometry, and sniffing port analyses of volatile compounds of fresh bell peppers (Capsicum annuum) at different ripening stages. Journal of agricultural and food chemistry. 1994 Apr;42(4):977-83.
- [4]. Zhang Y. Synthesis Strategies to 3-alkyl-2-methoxy Pyrazines (Doctoral dissertation, et al. [Content Brief]
- [5]. Armstrong CEJ, et al. Machine learning for classifying and predicting grape maturity indices using absorbance and fluorescence spectra. Food chemistry. 2023 Mar 01;403:134321.
- [6]. Xiong S, et al. Integrated metatranscriptomics and metabolomics reveal microbial succession and flavor formation mechanisms during the spontaneous fermentation of Laotan Suancai. Food research international (Ottawa, Ont.). 2024 Feb;177:113865.
- [7]. Iqbal A, et al. Supercritical fluid extrusion of pea flour and pea protein concentrate: Effects on off-flavor removal and sensory improvement. Journal of food science. 2025 Jan;90(1):e70004.
- [8]. Cheng X, et al. Reduction of methoxypyrazines with ‘vegetable-like’odors in grapes by foliar nitrogen application. Scientia Horticulturae. 2022 Jul 27;301:111106.
