Almond: The nutty profile of 2-ethyl 3-methyl pyrazine can be used to good effect in toasted almond
flavors. The ideal level is dependent on the level of
toasting, but 1,000 ppm is a good place to start.
Hazelnut: Of all the range of nut flavors, this
ingredient is most effective at higher levels in hazelnut and peanut flavors. A level of 3,000 ppm is ideal
in hazelnut, giving an attractive toasted effect.
Peanut: Levels of use vary in peanut flavors but,
in my opinion, the ideal level is around 2,000 ppm in
typically roasted peanut profiles. Higher levels, up to
4,000 ppm, can give a very roasted, but still attractive
Pistachio: Pistachio flavors are in many respects
similar to toasted almond flavors and the best level
of use is also similar, 1,000 ppm.
Walnut: This ingredient plays a slightly less dominant role in walnut flavors, but still has good impact
at levels in the region of 500 ppm.
Chocolate and Cocoa: Though not as obviously
suited to cocoa and chocolate flavors as trimethyl
pyrazine, a bit of 2-ethyl 3-methyl pyrazine works
very well in combination with that chemical, adding
a hint of authentic nuttiness. A level of 1,000 ppm
is reasonable when used in combination in cocoa
flavors, and 400 ppm works well in typical milk
Coffee: Higher levels are called for in coffee
flavors, obviously depending greatly on the degree
of roast. An addition of 2,000 ppm works well in
most cases, but higher levels can be helpful in highly
Malt: With malt flavors, we are looking for a
much more subtle effect. An addition of 100 ppm is
quite enough in most cases to achieve an attractive
nutty roast character. Marginally lower levels can be
used in malted milk flavors.
Molasses and Brown Sugar: Similarly, only a
modest level of addition also works well in molasses
and brown sugar flavors. An ideal level is 100 ppm
for molasses flavors, and 30 ppm exhibits a similar
effect in brown sugar flavors.
Tea: Though 2-ethyl 3-methyl pyrazine is quite
helpful in all tea flavors, it does not seem to follow
a very predictable pattern. The most “cooked” type
of tea, black tea works well with a modest 30 ppm
level of addition. Oddly, the second most “cooked”