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.

Aroma ChemicalMiddleCAS: 55031-15-7

Odor Strength

High

Odor Type

Nutty

NuttyCocoa

Functional Profile

How perfumers typically use 3,5(6)-Cocoa Pyrazine in their compositions.

Accent

4 formulas

0.0%0.0%0.1%

Build

2 formulas

0.0%0.0%0.1%

Common Formula Contexts

Fragrance styles and categories where 3,5(6)-Cocoa Pyrazine appears most often.

Complex Composition

4 formulas

0.0%0.0%0.1%

Woody Aromatic

1 formulas

0.0%0.0%0.0%

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.