2,5 & 2,6-Dimethyl Pyrazine Mixture is a colorless to amber liquid with an aromatic, roasted odor. It can be synthesized by the interaction of acrolein and ammonia when heated in glycerol in the presence of ammonium salts, or by self-condensation of amino-acetone, followed by oxidation with mercury chloride. The resulting liquid is used as a flavoring ingredient to produce fried potato and chocolate flavors.
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A informação aqui apresentada foi adquirida pela UL através do fabricante do material. A UL faz um esforço considerável para assegurar a veracidade desta informação. Todavia, a UL não assume nenhuma responsabilidade de valor pelas informações e o encoraja com bastante ênfase que ao final da seleção os dados sejam validados com o fornecedor do material.
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