2-ACETYL PYRAZINE (cryst.) – toasted, nutty and popcorn note

2-ACETYL PYRAZINE

2-ACETYL PYRAZINE is an extremely high-impact pyrazine used to build realistic toasted, cereal and dry gourmand effects. Its value is not in the isolated beauty of the raw material, but in its ability to give a formula the sensation of cooked, three-dimensional matter.

Olfactory profile

Toasted, nutty, dry and gourmand, with facets of popcorn, bread crust, roasted cereals, nuts and dry cocoa. At very low levels it can appear softer and slightly buttery; as the dosage increases, it quickly becomes darker and more roasted.

In formula

It is particularly useful in hazelnut, peanut, sesame, bread, popcorn, biscuit, cocoa, coffee, dry praline, gourmand tobacco and browned-wood accords. A trace can make an accord that feels too clean or too vanilla-like more believable by introducing the point of “cooking” that is often missing in gourmand structures.

With vanilla, maltols and coumarin it builds comfort and toastiness; with cocoa and coffee it reinforces the roasted facet; with TABAC BASE it can create a drier, browned effect; with lactones it creates contrast between creaminess and crust.

How to work with it

It is extremely powerful and should be evaluated at strong dilution. Small changes in dosage radically alter the result: in traces it suggests nuts or crust, while in excess it can become culinary, harsh or almost burnt.

When to choose it

It is particularly useful when a gourmand accord needs toasted, dry and material realism, especially for bread, popcorn, nuts, cocoa, coffee and tobacco.

IFRA Category 4: nessuna restrizione (IFRA 51)

The value refers to the maximum concentration in the finished product, not to the percentage of the raw material in the fragrance concentrate.