2-acetylpyrazine

nutty pyrazine Key food odorant

Found in 7 ingredients across the CompKitchen flavor graph.

Look up another compound — search by name, CAS number, PubChem CID, or FEMA #.

Key food odorant (individualist)

Dunkel et al. 2014

Identified in the meta-analysis of 227 food samples as one of 151 individualist odorants — appears in <5% of foods, carries the diagnostic signature of specific ingredients.

Source: Angew. Chem. Int. Ed. 2014, 53, 7124–7143

Properties

Odor description: roast, tomato, chocolate, popcorn, nutty, corn, chip, bread crust, hazelnut, coffee, bitter
Odor threshold — orthonasal, in clean water: 62.0 ppb 2 published values · see all 4 with sources
CAS number: 22047-25-2
Retention index: 1614

Not in FEMA GRAS publications 1-33. Of 3,367 listed flavoring substances, none match this compound name. May still be food-safe under other regulatory routes (FDA 21 CFR 172, EFSA, JECFA) — check femaflavor.org for the authoritative current list.

How this molecule is described

Sources disagree about odour more often than they disagree about chemistry. Rather than show one answer, here is every description on file with how many ingredient records carry it.

Descriptions on file

Ordered by how many independent descriptor streams give each wording, then by how often it appears. The bar is still replication — one source copied onto many ingredients scores high there — so the two can disagree.

roasted, nutty FlavorDB 2.0, Flavordb Odor Column 2 sources agree

roast, tomato, chocolate, popcorn, nutty, corn, chip, bread crust, hazelnut, coffee, bitter shown above FlavorDB 2.0

nutty FlavorDB 2.0

nutty, roasted FlavorDB 2.0

Bars are the share of ingredient records carrying each description. High agreement means the sources replicate each other — not necessarily that they are right.

Published thresholds

4 measured values from the literature. Grouped by what was actually measured — a threshold smelled in clean water, tasted in the mouth, or measured in a real food are three different quantities and are not pooled.

Orthonasal, in clean water

62.0 ppb

The reference measurement — smelled in water. OAV is computed against this.

Threshold	Matrix	Source	Paper
62.0 ppb	water_odor	Leffingwell	—
62.0 ppb SIDA	water	Rychlik 1998 · 1 studies	—

In a food matrix

0.560 ppb

Measured in a real food, where the matrix shifts detection — not a clean-water value.

Threshold	Matrix	Source	Paper
0.560 ppb	water (food: unknown)	Literature corpus	—

Other matrix

10.0 ppb

Measured in a non-aqueous medium (oil, starch, cellulose).

Threshold	Matrix	Source	Paper
10.0 ppb SIDA	oil_orthonasal	Rychlik 1998 · 1 studies	—

Only values we can attribute are listed. Where a compendium's licence does not permit public attribution its figures are omitted here, so every number on this page traces to a citable source.

Where you'd actually smell it

Odor Activity Value = measured concentration ÷ odor threshold (62.0 ppb, the engine's canonical value — see the 4 published values). OAV ≥ 1 = perceptible.

Food	Concentration (ppb)	OAV	Source
coffee	0.1	0.00	—

Concentrations from PubMed Central Open Access papers (free literature corpus, MIT-style licensed). Copper = OAV ≥ 10 (strongly perceptible). Green = OAV ≥ 1 (perceptible).

Found in

Measured impact first, then profile share

Every ingredient known to contain 2-acetylpyrazine. Ingredients with a measured concentration come first, ranked by odour activity; the rest follow by how large a share of that ingredient's profile this molecule is. The figure beside each is how many different compounds that ingredient has in total — not the concentration of 2-acetylpyrazine in it. Full concentrations are in the OAV table above.

144 cmpds

177 cmpds

257 cmpds

432 cmpds