When a word like pyrazine is the “simpler” way to put something, you
know you already might be too far down a rocky scientific road. So let’s
jump into the nomenclature deep end: meet isobutyl methoxypyrazine.
That’s the chemical compound that makes you smell and taste “green
pepper” in red wine, a place where we don’t want green pepper, or at
least not so much we end up calling a wine vegetal. (And we won’t even
get to cooked green beans, but it can get that bad.)