2,3,5,6-tetramethyl pyrazine

FEMA	3237
CAS	1124-11-4
EINECS	214-391-2
JECFA Food Flavoring	780
CoE Number	734
Organoleptic Notes	1. Odor Type: nutty nutty musty chocolate coffee cocoa brown lard burnt Odor Description:at 10.00 % in dipropylene glycol. nutty musty chocolate coffee cocoa brown lard burntLuebke, William tgsc, (2017) Odor sample from: CA Aromatics Company Inc. nutty musty vanilla dry brown cocoa Odor Description:Nutty, musty and vanilla with dry, brown cocoa nuancesMosciano, Gerard P&F 22, No. 2, 69, (1997)
Odor	nutty nutty, musty, chocolate, coffee, cocoa, brown, lard, burnt, vanilla, dry
Flavor	nutty nutty, musty, weedy, earthy, cocoa, peanut, coffee, asparagus, dry, raw
Material Notes	found in ligusticum chuanxiong. Isol. from Galbanum oil. Present in french fries, bread, cooked meats, tea, cocoa, coffee, beer, spirits, peanuts, filberts, dairy products and soy products. Fragrance and flavouring ingredient

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