2,3-dimethyl pyrazine

FEMA	3271
CAS	5910-89-4
EINECS	227-630-0
JECFA Food Flavoring	765
CoE Number	11323
Organoleptic Notes	1. Odor Type: nutty Odor Strength:high ,recommend smelling in a 0.10 % solution or less Substantivity: < 3 hour(s) at 100.00 % nutty nut skin cocoa peanut butter coffee walnut caramellic roasted Odor Description:at 0.10 % in dipropylene glycol. nutty nut skin cocoa peanut butter coffee walnut caramellic roastedLuebke, William tgsc, (2017) Odor sample from: Bedoukian Research, Inc. musty nut skin cocoa powdery roasted potato coffee Odor Description:Musty, nut skins, cocoa powdery and roasted with potato and coffee nuancesMosciano, Gerard P&F 21, No. 6, 49, (1996)
Odor	nutty nutty, nut, skin, cocoa, peanut, butter, coffee, walnut, caramellic, roasted, musty, powdery, potato
Flavor	nutty nutty, nut, skin, peanut, cocoa, coffee, roasted, walnut, corn, chip, bready, musty, powdery
Material Notes	Flavour additive and odorant in foods, Present in papaya, crispbread, Swiss cheeses, black or green tea, asparagus, kohlrabi, baked potato, French fries, bell pepper, roasted filberts or pecans, roasted barley and other foodstuffs.

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