Aromavault

Identifiers

Manufacturer

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CAS number

123-32-0

CAS (all sources)

123-32-0

CAS (Perfumiarz)

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CAS (PerfumersWorld)

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CAS (FraterWork)

123-32-0

CAS (EU Hekserij)

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CAS (TSCA Hekserij)

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INCI name (FraterWork)

PYRAZINE, 2,5-DIMETHYL-

IUPAC name (FraterWork)

2,5-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)

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Scent profile

Odour family (FraterWork)

Gourmand

Odour profile (FraterWork)

This material opens with powerful nutty-roasted notes of cocoa powder and toasted hazelnuts, delivering an earthy, potato-skin undertone with subtle green-vegetal nuances at high dilution.

Appearance (FraterWork)

Pale yellow liquid Odour Profile: This material opens with powerful nutty-roasted notes of cocoa powder and toasted hazelnuts, delivering an earthy, potato-skin undertone with subtle green-vegetal nuances at high dilution. Uses: Essential for chocolate, coffee, nut accords; adds roasted realism. INCI Name: PYRAZINE, 2,5-DIMETHYL- IUPAC Name: 2,5-dimethylpyrazine

Descriptions

Comment (FraterWork)

Praslin Pyrazine (named after the 17th century Marshal du Plessis-Praslin who invented the toffee-nut candy) opens with that unmistakable roasted nut character—think freshly made praline or warm peanuts. The cocoa facet follows immediately, rich and slightly powdery. An earthy, musty undertone grounds the material, adding depth. This pyrazine forms naturally during the Maillard reaction when sugars and proteins meet heat—the same chemistry that creates the irresistible aromas of roasted coffee, fresh bread, and chocolate. It is naturally present in cocoa products, roasted peanuts, potato crisps, and roasted barley. In perfumery, it anchors gourmand compositions with genuine roasted warmth that synthetics so often find difficult to replicate. Use Praslin Pyrazine sparingly—up to 0.1% in fragrance concentrate. It works beautifully with vanilla, lactones, and other chocolate materials to build convincing praline and hazelnut effects. The powdery quality pairs well with iris and violet notes for sophisticated gourmand-floral hybrids. Combine it with unctuous Coconut Pure Jungle Essence (CO2) for a toasted coconut note. PRASLIN PYRAZINE VS TORREF PYRAZINE Both share the chocolate-nutty pyrazine family character, but their differences matter for formulation. 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 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 works better for praline, hazelnut, and milk chocolate effects; Torref excels in coffee accords, dark chocolate, and compositions needing that deep torréfié (roasted) quality. Many perfumers use them together, though this can add complexity that overwhelms simpler compositions. When forced to choose, Praslin Pyrazine offers broader versatility across gourmand applications and is liquid in pure form. aromachem Best Seller

Notes

Praslin Pyrazine (named after the 17th century Marshal du Plessis-Praslin who invented the toffee-nut candy) opens with that unmistakable roasted nut character—think freshly made praline or warm peanuts. The cocoa facet follows immediately, rich and slightly powdery. An earthy, musty undertone grounds the material, adding depth. This pyrazine forms naturally during the Maillard reaction when sugars and proteins meet heat—the same chemistry that creates the irresistible aromas of roasted coffee, fresh bread, and chocolate. It is naturally present in cocoa products, roasted peanuts, potato crisps, and roasted barley. In perfumery, it anchors gourmand compositions with genuine roasted warmth that synthetics so often find difficult to replicate. Use Praslin Pyrazine sparingly—up to 0.1% in fragrance concentrate. It works beautifully with vanilla, lactones, and other chocolate materials to build convincing praline and hazelnut effects. The powdery quality pairs well with iris and violet notes for sophisticated gourmand-floral hybrids. Combine it with unctuous Coconut Pure Jungle Essence (CO2) for a toasted coconut note. PRASLIN PYRAZINE VS TORREF PYRAZINE Both share the chocolate-nutty pyrazine family character, but their differences matter for formulation. 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 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 works better for praline, hazelnut, and milk chocolate effects; Torref excels in coffee accords, dark chocolate, and compositions needing that deep torréfié (roasted) quality. Many perfumers use them together, though this can add complexity that overwhelms simpler compositions. When forced to choose, Praslin Pyrazine offers broader versatility across gourmand applications and is liquid in pure form. aromachem Best Seller

Usage

Uses (FraterWork)

Essential for chocolate, coffee, nut accords; adds roasted realism.

IFRA 51 (FraterWork)

No restriction for category 4 Odour Family: Gourmand Appearance: Pale yellow liquid Odour Profile: This material opens with powerful nutty-roasted notes of cocoa powder and toasted hazelnuts, delivering an earthy, potato-skin undertone with subtle green-vegetal nuances at high dilution. Uses: Essential for chocolate, coffee, nut accords; adds roasted realism. INCI Name: PYRAZINE, 2,5-DIMETHYL- IUPAC Name: 2,5-dimethylpyrazine

Links

FraterWorkhttps://fraterworks.com/products/praslin-pyrazine

Praslin Pyrazine

Comments