2,3,5-trimethyl pyrazine

FEMA	3244
CAS	14667-55-1
EINECS	238-712-0
JECFA Food Flavoring	774
CoE Number	735
Organoleptic Notes	1. Odor Type: nutty Odor Strength:high ,recommend smelling in a 0.01 % solution or less Substantivity:21 hour(s) at 0.05 % in ethyl alcohol nutty nut skin earthy powdery cocoa potato baked potato peanut roasted peanut hazelnut musty Odor Description:at 0.01 % in dipropylene glycol. nutty nut skin earthy powdery cocoa baked potato roasted peanut hazelnut mustyLuebke, William tgsc, (2017) Odor sample from: CA Aromatics Company Inc. nutty musty powdery cocoa potato musty Odor Description:Nutty, musty, powdery cocoa, potato and mustyMosciano, Gerard P&F 15, No. 6, 35, (1990)
Odor	nutty nutty, nut, skin, earthy, powdery, cocoa, potato, baked, peanut, roasted, hazelnut, musty
Flavor	musty raw, nut, skin, vegetable, cocoa, toasted, earthy, chocolate, coffee, musty, nutty, potato
Material Notes	Found in many foodstuffs e.g. asparagus, baked potato, wheat bread, Swiss cheese, coffee, black tea, roasted filbert and peanut, soybean etc. Flavouring ingredient

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