Aromavault

Identifiers

Manufacturer

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CAS number

108-50-9

CAS (all sources)

108-50-9

CAS (Perfumiarz)

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CAS (PerfumersWorld)

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CAS (FraterWork)

108-50-9

CAS (EU Hekserij)

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CAS (TSCA Hekserij)

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INCI name (FraterWork)

2,6-DIMETHYL PYRAZINE

IUPAC name (FraterWork)

2,6-dimethylpyrazine

INCI (Hekserij)

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EC number (Hekserij)

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FEMA (Hekserij)

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UN number

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Synonyms (PerfumersWorld)

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Synonyms (FraterWork)

2,6-Dimethyl Pyrazine

Scent profile

Note type (FraterWork)

Heart Note

Odour family (FraterWork)

Gourmand

Odour profile (FraterWork)

Torref Pyrazine has an intensely roasted aroma with deep coffee and cocoa facets, meaty-beefy undertones, and a rich ethereal nuttiness reminiscent of dark-roasted beans.

Longevity (FraterWork)

Lasts 37 hours on a smelling strip.

Appearance (FraterWork)

Pale White Solid

Descriptions

Comment (FraterWork)

Torref Pyrazine hits with unmistakable dark-roast intensity—think freshly ground espresso beans or chocolate pushed to the edge of caramelisation. The meaty, almost beefy undertone adds savoury complexity that distinguishes this from sweeter gourmand materials. An ethereal cocoa quality weaves through, rich and deeply satisfying. This pyrazine forms naturally during the Maillard reaction at higher temperatures, which explains its more intensely torréfié (roasted) character. You'll find it in dark-roasted coffee, toasted bread, grilled meat, roasted nuts, and fermented foods like malt and beer. The French torréfié—meaning roasted or kiln-dried—perfectly captures its essential quality: deep, smoky, and almost burnt without becoming acrid. Use Torref Pyrazine at medium strength—evaluate at 10% dilution before committing to your formula. It excels in coffee accords, dark chocolate compositions, and tobacco bases needing authentic roasted depth. The meaty facet also makes it valuable in unexpected contexts: leather compositions and certain animalic accords benefit from its savoury warmth. TORREF PYRAZINE VS PRASLIN PYRAZINE [https://fraterworks.com/products/praslin-pyrazine] Both share the chocolate-nutty pyrazine family character, but their differences matter for formulation. Torref Pyrazine (2,6-dimethyl Pyrazine) is more intensely roasted, with pronounced coffee and meaty-beefy notes alongside its chocolate character—think dark-roasted coffee beans or caramelised meat. Praslin Pyrazine (2,5-dimethyl Pyrazine) leans more musty, earthy, and powdery—closer to raw cocoa powder and roasted peanuts with a grassy undertone. Torref excels in coffee accords, dark chocolate, and compositions needing that deep torréfié quality; Praslin works better for praline, hazelnut, and milk chocolate effects. Many perfumers use them together, though this can add complexity that overwhelms simpler compositions. When you need that dark, smoky roasted intensity, Torref Pyrazine is the definitive choice. Torref Pyrazine is a solid at room temperatures when pure. aromachem Best Seller

Notes

Torref Pyrazine hits with unmistakable dark-roast intensity—think freshly ground espresso beans or chocolate pushed to the edge of caramelisation. The meaty, almost beefy undertone adds savoury complexity that distinguishes this from sweeter gourmand materials. An ethereal cocoa quality weaves through, rich and deeply satisfying. This pyrazine forms naturally during the Maillard reaction at higher temperatures, which explains its more intensely torréfié (roasted) character. You'll find it in dark-roasted coffee, toasted bread, grilled meat, roasted nuts, and fermented foods like malt and beer. The French torréfié—meaning roasted or kiln-dried—perfectly captures its essential quality: deep, smoky, and almost burnt without becoming acrid. Use Torref Pyrazine at medium strength—evaluate at 10% dilution before committing to your formula. It excels in coffee accords, dark chocolate compositions, and tobacco bases needing authentic roasted depth. The meaty facet also makes it valuable in unexpected contexts: leather compositions and certain animalic accords benefit from its savoury warmth. TORREF PYRAZINE VS PRASLIN PYRAZINE [https://fraterworks.com/products/praslin-pyrazine] Both share the chocolate-nutty pyrazine family character, but their differences matter for formulation. Torref Pyrazine (2,6-dimethyl Pyrazine) is more intensely roasted, with pronounced coffee and meaty-beefy notes alongside its chocolate character—think dark-roasted coffee beans or caramelised meat. Praslin Pyrazine (2,5-dimethyl Pyrazine) leans more musty, earthy, and powdery—closer to raw cocoa powder and roasted peanuts with a grassy undertone. Torref excels in coffee accords, dark chocolate, and compositions needing that deep torréfié quality; Praslin works better for praline, hazelnut, and milk chocolate effects. Many perfumers use them together, though this can add complexity that overwhelms simpler compositions. When you need that dark, smoky roasted intensity, Torref Pyrazine is the definitive choice. Torref Pyrazine is a solid at room temperatures when pure. aromachem Best Seller

Usage

Uses (FraterWork)

Creates authentic coffee and dark chocolate accords, adds roasted depth to gourmand compositions, enhances tobacco and leather bases.

IFRA 51 (FraterWork)

No restriction for category 4 Odour Family: Gourmand Appearance: Pale White Solid Longevity: Lasts 37 hours on a smelling strip. Odour Profile: Torref Pyrazine has an intensely roasted aroma with deep coffee and cocoa facets, meaty-beefy undertones, and a rich ethereal nuttiness reminiscent of dark-roasted beans. Uses: Creates authentic coffee and dark chocolate accords, adds roasted depth to gourmand compositions, enhances tobacco and leather bases. INCI Name: 2,6-DIMETHYL PYRAZINE IUPAC Name: 2,6-dimethylpyrazine

Links

FraterWorkhttps://fraterworks.com/products/2-6-dimethyl-pyrazine

Torref Pyrazine

Comments