3,5(6)-Cocoa Pyrazine
Aroma Chemicals
3,5(6)-Cocoa Pyrazine
Delivers an intensely nutty, roasted character with rich chocolate and cocoa facets, complemented by warm hazelnut and peanut nuances.
Odor Strength
High ,Recommend Smelling In A 1.00 % Solution Or Less
Odor Type
Gourmand
Functional Profile
How perfumers typically use 3,5(6)-Cocoa Pyrazine in their compositions.
Accent
4 formulas
Build
2 formulas
Common Formula Contexts
Fragrance styles and categories where 3,5(6)-Cocoa Pyrazine appears most often.
Complex Composition
4 formulas
Woody Aromatic
1 formulas
TGSC Descriptions
Mosciano, Gerard P&F 17, No. 3, 57, (1992): Nut skin, brown, sweet, musty, with a slightly roasted peanut shell nuance
Luebke, William tgsc, (2009): Nutty nut skin hazelnut peanut chocolate roasted
Other Descriptions
Cocoa Pyrazine
Pell Wall Perfumes: Chocolate, cocoa, nutty-hazelnut and peanut, roasted
As with all pyrazines this is used in traces cocoa pyrazine at 0.1% in pg has a distinctively chocolate and cocoa powder odour with elements of roasted nuts. occurs in various nuts, asparagus, tea and tobacco as well as chocolate. even at 0.1% this is a very powerful material that can easily dominate your blend, so use with caution.
2-Ethyl-3(5/6)-Dimethylpyrazine Halal, Kosher
R C Treatt & Co Ltd: Roast nuts/almonds, cocoa/coffee, woody/potato crisps
2-Ethyl-3(5 Or 6)-Dimethylpyrazine, Mixture Of Isomers, ≥95%, Fg
Sigma-Aldrich: Almond; beef; caramel; cheese; corn; coffee; earthy; woody; tobacco.
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