Identification
CAS.No.:
54300-08-2
54300-09-3
FL.No.:
14.055
FEMA.No.:
3327
NAS.No.:
3327
CoE.No.:
11294
EINECS.No.:
259-076-0 259-077-6
JECFA.No.:
786
EAFUS.No.:
977043-63-2
Description
It has an odor of roasted hazelnut with caramel popcorn nuances.
Regulatory Status
CoE: n/a
FDA: n/a
FDA (other): n/a
JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001).
Usage
Reported uses (ppm): (FEMA, 1994)
Natural occurrence
Reported found in coffee.
Chemical Properties
It has an odor of roasted hazelnut with caramel popcorn nuances.
Occurrence
Reported found in coffee
Preparation
From the corresponding dimethyl-ethylpyrazine by bromination, followed by oxidation to the ketone
Definition
ChEBI: 2-Acetyl-3,5-dimethylpyrazine is an aromatic ketone.
Aroma threshold values
Detection at 1%: musty roasted cocoa, nutty peanut with caramel-like nuance.
Taste threshold values
Taste characteristics at 5 ppm: almond, caramel, cocoa, hazelnut, peanut, pistachio, toffee and coffeelike.
