General description 2-Ethyl-3-methylpyrazine has been identified as a volatile flavor component in roasted cocoa beans , potato chips , roasted sesame seed and roasted parsley. This odor-active pyrazine compound is typically found in roasted
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2-Ethyl-3-methylpyrazine has been identified as a volatile flavor component in roasted cocoa beans, potato chips, roasted sesame seed and roasted parsley. This odor-active pyrazine compound is typically found in roasted foods due to Maillard reaction and pyrolysis of serine and threonine.
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