2-Methyl Pyrazine — toasted and nutty note.

2-Methyl Pyrazine is a raw material with a very specific and powerful character, useful when a formula needs a toasted, dry, browned, and realistic effect. Its olfactory profile is typically nutty-roasted: it recalls toasted hazelnut, peanut, cocoa powder, dark chocolate, bread crust, roasted cereals, and, in the background, a green-earthy and slightly rustic nuance.

CAS: 109-08-0.

For the perfumer, it is a valuable raw material especially in the construction of dry gourmand accords, cocoa, coffee, cereals, nuts, bread crust, toasted sesame, and highly realistic roasted facets. In traces, it can add depth, contrast, and realism to gourmand, leathery, tobacco, or dry woody compositions; if overdosed, however, it can become dominant and push the accord toward an effect that is too arid, powdery, or almost food-like.

As for the recommended concentration of use, the technical references consulted indicate for 2-Methylpyrazine a usage level of up to 0.1000% in the fragrance concentrate. In laboratory practice, however, it is advisable to start much lower, working gradually and after appropriate dilution, because the material is extremely incisive and the optimal point depends on the type of accord one wishes to obtain.