A compound known for its nutty, popcorn-like aroma. Acetylpyrazine is often used to add roasted, nutty qualities to fragrances, providing a unique, savory aspect.
Employed to create or enhance nutty and roasted notes in perfumes, particularly effective in adding complexity to gourmand fragrances.
IUPAC Name: 1-pyrazin-2-ylethanoneCAS Number: 22047-25-2
Molecular Formula: C6H6N2O
Molecular Weight: 122.12 g/mol
Melting Point: 76.0 °C (168.80 °F)
Class: Pyrazine
Use/s: Scent
Synonyms
1: Acetylpyrazine 2: 2-ACETYLPYRAZINE 3: Methyl pyrazinyl ketone 4: 1-pyrazin-2-ylethanone 5: 1-(pyrazin-2-yl)ethanone 6: 1-(pyrazin-2-yl)ethan-1-one 7: 1-Pyrazinylethanone 8: Ketone, methyl pyrazinyl
Chemist Says
Solid
Scent: Nutty, Popcorn, Bread crust
Scent profile
Scent profiles are inherently subjective and can significantly differ among individuals, and may also be influenced by the conditions at the time of evaluation. The information provided here is a synthesis of data from diverse sources, including books, cross-references, artificial intelligence analyses, and chemical research sites, aiming to present a comprehensive overview. We've distilled this information to highlight the most frequently observed scent profiles for each molecule or compound, offering a generalized perspective.
1: Nutty, Roasted, Popcorn
2: Nutty, Roasted, Popcorn
3: Popcorn-like, nutty, with a roasted and slightly green nuance
Irritant