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Type: Journal article
Title: Isolation and Identification of 2-Methoxy-3,5-dimethylpyrazine, a Potent Musty Compound from Wine Corks
Author: Simpson, R.
Capone, D.
Sefton, M.
Citation: Journal of Agricultural and Food Chemistry, 2004; 52(17):5425-5430
Publisher: Amer Chemical Soc
Issue Date: 2004
ISSN: 0021-8561
Statement of
Robert F. Simpson, Dimitra L. Capone, and Mark A. Sefton
Abstract: The compound responsible for a "fungal must" taint evident in industry assessments of wine corks was identified as 2-methoxy-3,5-dimethylpyrazine. The identification was made on the basis of gas chromatography/odor analyses, collection of material using micropreparative techniques, determination of chemical properties of collected material, and comparison by gas chromatography/mass spectrometry with an authentic sample, synthesized from 2-hydroxy-3,5-dimethylpyrazine. 2-Methoxy-3,5-dimethylpyrazine is an extremely potent compound with an unpleasant, musty, moldy aroma and an aroma threshold in a white wine of 2.1 ng/L. While its contribution to the frequency and intensity of cork taint in bottled wine is yet to be established, it has been assessed by some wine industry personnel as second only to 2,4,6-trichloroanisole as a cause of cork taint in Australian wine.
Keywords: Cork taint; 2-methoxy-3,5-dimethylpyrazine; 2-hydroxy-3,5-dimethylpyrazine; 7-methyl-1,6-dioxaspiro[4.5]decane; mustiness; cork; wine
Description: Copyright © 2004 American Chemical Society
RMID: 0020095580
DOI: 10.1021/jf049484z
Appears in Collections:Agriculture, Food and Wine publications

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