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About This Item
Empirical Formula (Hill Notation):
C9H14N2O
CAS Number:
Molecular Weight:
166.22
EC Number:
MDL number:
UNSPSC Code:
12352100
PubChem Substance ID:
NACRES:
NA.22
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Quality Level
Assay
99%
refractive index
n20/D 1.49 (lit.)
density
0.99 g/mL at 25 °C (lit.)
SMILES string
COc1nccnc1CC(C)C
InChI
1S/C9H14N2O/c1-7(2)6-8-9(12-3)11-5-4-10-8/h4-5,7H,6H2,1-3H3
InChI key
UXFSPRAGHGMRSQ-UHFFFAOYSA-N
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General description
2-Isobutyl-3-methoxypyrazine, a potent bell-pepper odourant, has been found to bind to cow olfactory mucosa homogenate.
Application
2-Isobutyl-3-methoxypyrazine has been employed as a model odorant molecule during an electrochemical assay for the detection of odorant molecules based on a rat odorant-binding protein (rOBP3).
Signal Word
Warning
Hazard Statements
Precautionary Statements
Hazard Classifications
Eye Irrit. 2 - Skin Irrit. 2 - STOT SE 3
Target Organs
Respiratory system
Storage Class Code
10 - Combustible liquids
WGK
WGK 3
Flash Point(F)
176.0 °F - closed cup
Flash Point(C)
80 °C - closed cup
Personal Protective Equipment
dust mask type N95 (US), Eyeshields, Gloves
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Emilie Barou et al.
Bioelectrochemistry (Amsterdam, Netherlands), 101, 28-34 (2014-07-18)
We developed an electrochemical assay for the detection of odorant molecules based on a rat odorant-binding protein (rOBP3). We demonstrated that rOBP3 cavity binds 2-methyl-1,4-naphtoquinone (MNQ), an electrochemical probe, as depicted from the decrease of its electrochemical signal, and deduced
P Pelosi et al.
The Biochemical journal, 201(1), 245-248 (1982-01-01)
2-Isobutyl-3-methoxypyrazine, a potent bell-pepper odorant, binds to cow olfactory mucosa homogenate. The receptor is saturable in the micromolar range and is competitively inhibited by other bell-pepper odourants, but not by other pyrazines of different odours. Other tissues do not bind
Maria Staiano et al.
Biopolymers, 89(4), 284-291 (2007-12-22)
The effects of hydrostatic pressure on the structure and stability of porcine odorant-binding protein (pOBP) in the presence and absence of the odorant molecule 2-isobutyl-3-methoxypyrazine (IBMP) were studied by steady-state and time-resolved fluorescence spectroscopy as well as by molecular dynamics
D Roujou de Boubée et al.
Journal of agricultural and food chemistry, 48(10), 4830-4834 (2000-10-29)
The 2-methoxy-3-isobutylpyrazine content in grapes and red wines was assayed by stable isotope dilution gas chromatography-mass spectrometry, following vapor extraction and purification on a cation resin microcolumn. The threshold beyond which the green bell pepper character is marked in wines
Katja Suklje et al.
Journal of agricultural and food chemistry, 60(37), 9454-9461 (2012-09-06)
Grape berries were classified according to diameter and total soluble solids (TSS) to study the effect of light and temperature on methoxypyrazines (MPs), glutathione (GSH), and hydroxycinnamates (HCAs) during the ripening of Sauvignon blanc. The light exposure of the fruiting
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