Odour
The odour and uses of 2 3-Dimethyl Pyrazine
Odour => corn-chip, unsweetened peanut-butter, walnut, pecan, overall slight bitterness, can be made caramellic, roasted, nutty, crisps, musty, nut-skins, bitter, roasted, baked bread crust, meat, soup, gravy, roasted vegetable, overall slight bitterness, dusty, bitter nut skin, faint roasted coffee, dark and unsweetened hazelnut
Synaesthesia=> Family time, Sitting on a sofa with a bag of corn chips, black curly nut skin, dark coffee bean
Perfume-Uses=> fragrance modifier
Tips=> Best used in 1% dilution
Synonyms
$EW : 2,3- dimethyl-1,4-diazine : dimethyl-2,3 pyrazine : 2,3- dimethyl-pyrazine : 2,3- dimethylpyrazin : 2, 3 dimethylpyrazine : 2,3- dimethylpyrazine : pyrazine, dimethyl- :
Description
Regulatory
| CAS No. | 5910-89-4 | |
| FEMA | ||
|
DOCUMENTATION IFRA Status / EU Allergens / MSDS / COA |
Safety Notes | |
Perfumery Applications
Typical usage in perfume compounds
from
Average
Maximum
Application Suitability
Used in these perfume types but not limited to them.
Rating
9 = Very Good Performance
8 = Good Performance
7 = Reasonable performance
6 = Fair performance
5 = Mediocre performance
4 = Slight stability problems
3 = Discoloration Problems
2 = Stability problems
1 = Major problems
0 = Not recommended for use
Important Notes:
End application data applies to experiments carried out by the authors or extrapolated from those experiments using computer algorithms. As application product formulations vary widely this information is only a general guide.
Full testing by both perfumers- flavorists and end users is the only proven method to ensuring a perfume or flavours safety- strength- suitability- stability and success.
Legislation and regulations vary widely and change with time so it is your duty to check this.