2-methyl pyrazine

FEMA	3309
CAS	109-08-0
EINECS	203-645-8
JECFA Food Flavoring	761
CoE Number	2270
Organoleptic Notes	1. Odor Type: nutty nutty cocoa roasted chocolate peanut green Odor Description:at 1.00 % in dipropylene glycol. nutty cocoa roasted chocolate peanut green nutty brown nut skin musty earthy roasted Odor Description:Nutty, brown, nut skin, musty, pyrazine and earthy with a slight roasted nuanceMosciano, Gerard P&F 19, No. 3, 51, (1994)
Odor	nutty nutty, cocoa, roasted, chocolate, peanut, green, brown, nut, skin, musty, earthy
Flavor	nutty nutty, brown, roasted, musty, astringent,
Material Notes	Flavouring agent. Present in many foods, e.g. bakery products, dairy products, meats, baked or French fried potato, roasted barley, cocoa, coffee, tea, roasted filbert, roasted pecan, peanut, soy products, rum and whisky

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