hazelnut pyrazine

FEMA	3336
CAS	18138-04-0
EINECS	242-024-6
JECFA Food Flavoring	777
CoE Number	11303
Organoleptic Notes	1. Odor Type: musty Odor Strength:high ,recommend smelling in a 0.10 % solution or less Substantivity:4 hour(s) at 100.00 % musty nut skin earthy hazelnut roasted hazelnut toasted potato dusty foliage vegetable Odor Description:at 0.10 % in dipropylene glycol. musty nut skin earthy roasted hazelnut toasted potato dusty foliage vegetableLuebke, William tgsc, (2021) Odor sample from: Advanced Biotech. Inc. musty nut skin earthy toasted potato green meaty Odor Description:Musty, nut skin, earthy, toasted, potato bin, green and meatyMosciano, Gerard P&F 21, No. 5, 49, (1996)
Odor	musty musty, nut, skin, earthy, hazelnut, roasted, toasted, potato, dusty, foliage, vegetable, green, meaty
Flavor	musty musty, nutty, toasted, cocoa, hazelnut, potato, chip, earthy, dirty
Material Notes	Aroma constit. of Parmesan cheese, roasted filbert, roasted peanut, baked or chipped potato, cooked chicken, beef, lamb, mutton and pork. Present in galbanum oil. Flavouring agent

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