2-ethyl pyrazine

FEMA	3281
CAS	13925-00-3
EINECS	237-691-5
JECFA Food Flavoring	762
CoE Number	2213
Organoleptic Notes	1. Odor Type: nutty peanut butter musty nutty woody roasted cocoa Odor Description:at 1.00 % in dipropylene glycol. peanut butter musty nutty woody roasted cocoa nutty musty fermented coffee roasted cocoa meaty Odor Description:at 1.00 %. Nutty, musty, fermented, coffee, roasted,cocoa and meaty nuancesMosciano, Gerard P&F 23, No. 3, 55, (1998)
Odor	nutty peanut, butter, musty, nutty, woody, roasted, cocoa, fermented, coffee, meaty
Flavor	nutty nutty, musty, woody, potato, earthy, cocoa, fishy,
Material Notes	Flavouring ingredient. Present in baked or French fried potato, wheat bread, crispbread, asparagus, cocoa, coffee, black or green tea, roasted filbert, roasted peanut, soybean, shoyu, malt, cooked shrimp and clam

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