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n BY JOHN WRIGHT
Flavor Bites: 2-Ethyl
This chemical combines outstanding strength, a profile
pleasantly free from off-notes, and a little more heat
stability than the more commonly used series of dimethyl
Several dimethyl and ethyl methyl-substituted pyrazines play important roles in many heated flavors. Many of these di-substituted pyrazine compounds have broadly similar oasted, peanut characters but, in my opinion, the most effective in use is 2-ethyl 3-methyl pyrazine (FEMA-GRAS#
3155, CAS# 15707-23-0).
Note that the dose rates given throughout this article are the levels
suggested for use in flavors intended to be dosed at 0.05% in ready-to-drink
beverages or in a simple bouillon.