Isolation and Identification of 2-Methoxy-3,5-dimethylpyrazine, a Potent Musty Compound from Wine Corks

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dc.contributor.authorSimpson, R.
dc.contributor.authorCapone, D.
dc.contributor.authorSefton, M.
dc.date.issued2004
dc.descriptionCopyright © 2004 American Chemical Society
dc.description.abstractThe 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.
dc.description.statementofresponsibilityRobert F. Simpson, Dimitra L. Capone, and Mark A. Sefton
dc.identifier.citationJournal of Agricultural and Food Chemistry, 2004; 52(17):5425-5430
dc.identifier.doi10.1021/jf049484z
dc.identifier.issn0021-8561
dc.identifier.issn1520-5118
dc.identifier.orcidCapone, D. [0000-0003-4424-0746]
dc.identifier.urihttp://hdl.handle.net/2440/57463
dc.language.isoen
dc.publisherAmer Chemical Soc
dc.source.urihttps://doi.org/10.1021/jf049484z
dc.subjectCork taint
dc.subject2-methoxy-3,5-dimethylpyrazine
dc.subject2-hydroxy-3,5-dimethylpyrazine
dc.subject7-methyl-1,6-dioxaspiro[4.5]decane
dc.subjectmustiness
dc.subjectcork
dc.subjectwine
dc.titleIsolation and Identification of 2-Methoxy-3,5-dimethylpyrazine, a Potent Musty Compound from Wine Corks
dc.typeJournal article
pubs.publication-statusPublished

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