2,3-Dimethyl Pyrazine (CAS# 5910-89-4) is an aromatic ingredient from the pyrazine family, distinguished by its characteristic roasted facets. At low dosage, it clearly evokes the scent of roasted nuts (chestnut, peanut, almond), cocoa, roasted coffee, and baked cereals. Its dry, slightly smoky, warm character makes 2,3-Dimethyl Pyrazine a key material for creating a realistic “roasted” effect in many flavor and fragrance applications.
In fine fragrance and scented consumer products, 2,3-Dimethyl Pyrazine is typically used as a trace note to add depth to gourmand themes such as chocolate, coffee, caramel, praline, roasted nuts, and sweet tobacco. Even at very low levels, it can make the overall composition feel warmer, more vivid, and more realistic, as if the gourmand note were truly baked or freshly roasted. When combined with vanillin, ethyl maltol, fruity lactones, or other cocoa–coffee notes, 2,3-Dimethyl Pyrazine amplifies creamy, nutty, and slightly smoky nuances in an attractive way.
In the food flavor sector, 2,3-Dimethyl Pyrazine is a familiar building block for roasted meat notes, grilled chicken or rib flavors, cereal snacks, nut flavors, instant coffee, hot cocoa, and confectionery with an “oven-baked” profile. Its high odor strength means it is used at trace levels, allowing flavorists to precisely control the roasted/smoky effect and avoid overly burnt or harsh impressions. It is a suitable choice for anyone looking to build formulas with a signature roasted–nutty character, from sophisticated gourmand accords to technical food flavor applications.
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