CAS.No.:
23787-80-6
FL.No.:
14.082
FEMA.No.:
3964
NAS.No.:
n/a
CoE.No.:
11296
EINECS.No.:
245-889-8
JECFA.No.:
950
2-Acetyl-3-methylpyrazine has a roasted, nutty, grain-roasted potato odor. It is one of the most important pyrazines for hazelnut or filbert nut flavors. The flavor is less burnt than most of the pyrazines.
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).
Reported uses (ppm): (FEMA, 2001)
Alcoholic.beverages
0.3
3
Confectioneries,.frostings
0.3
3
Nonalcoholic.beverages
0.3
0.6
Reported present in cocoa, coffee, meat, clams, scallops, pork (cured, fried) and French fries.
CLEAR SLIGHTLY YELLOW LIQUID
2-Acetyl-3-methylpyrazine has a roasted, nutty, grain-roasted potato odor. It is one of the most important pyrazines for
hazelnut or filbert nut flavors. The flavor is less burnt than most of the pyrazines
Reported present in cocoa, coffee, meat, clams, scallops, pork (cured, fried) and French fries.
ChEBI: 2-Acetyl-3-methylpyrazine is an aromatic ketone.
