2-METHYL PYRAZINE – toasted and nutty note

2-METHYL PYRAZINE

2-METHYL PYRAZINE is a very powerful pyrazine with a toasted, dry and nutty character. Compared with 2-ACETYL PYRAZINE, it is less popcorn-like and drier, with a more cereal-like, cocoa-hazelnut and slightly earthy signature.

Olfactory profile

Toasted, dry, nutty and slightly earthy, with facets of hazelnut, peanut, bitter cocoa, bread crust and roasted cereals. Its character is drier and more powdery than creamy.

In formula

It is particularly useful in cocoa, coffee, nuts, cereals, bread, tobacco, leather and toasted woods. In traces it can add depth and realism without making the accord overtly gourmand; as the dosage increases, a harder and more recognizable roasted facet emerges.

With CACAO BASE it emphasizes the dry and bitter side; with coffee it increases roastiness; with TABAC BASE it adds a more browned, dry nuance; with vanilla or lactones it creates contrast between creaminess and toast.

2-METHYL or 2-ACETYL PYRAZINE?

2-METHYL PYRAZINE is drier, earthier and nuttier; 2-ACETYL PYRAZINE is more popcorn-like, bread-crust and gourmand. The first is useful for a drier roasted effect, the second when a fuller and more recognizable cooked effect is needed.

How to work with it

It is an extremely high-impact material and should be evaluated at strong dilution. Even very small changes can alter the character of the formula, so it is best to proceed in traces and always compare the blotter with the complete composition.

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.