3,5-cocoa pyrazine

FEMA	3150
CAS	13925-07-0
EINECS	237-694-1
JECFA Food Flavoring	776
CoE Number	727
Organoleptic Notes	1. Odor Type: nutty burnt almond roasted nutty coffee Odor Description:at 0.10 % in dipropylene glycol. burnt almonds roasted nuts coffee peanut nutty caramellic coffee musty cocoa roasted Odor Description:Peanut, nutty, caramel, coffee, musty, cocoa, pyrazine and roastedMosciano, Gerard P&F 22, No. 5, 67, (1997)
Odor	nutty burnt, almond, roasted, nutty, coffee, peanut, caramellic, musty, cocoa
Flavor	nutty sweet, nutty, caramellic, coffee, corn, cocoa, potato,
Material Notes	Isol. from coffee aroma. Also present in raw asparagus, wheat bread, other breads, smoked fatty fish, roast chicken, roast beef, lamb and mutton liver, black tea, hydrolyzed soy protein and other foods. Organoleptic agent. Flavouring agent

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