| ≥1 piece |
‘Nuttiness’ is associated with pyrazines; whilst it is part of the character of almost all pyrazines, it is particularly associated with the ‘higher’ pyrazines such as methyldihydrocyclopentapyrazine 22 (‘Maple lactone pyrazine) and 5,6,7,8-tetrahydroquinoxaline 23 (THQ).
2-Acetylpyrazine 24 is very reminiscent of popcorn; whilst it’s odour threshold is rather high at 62ppb, its persistent character earns it membership of the ‘high impact club’. Some pyrazines are present in the ‘raw’ nut, whereas others are formed in roasted nuts by the Maillard reaction between amino-acids and sugars. This also generates furans, such s 5-Methylfurfural 25, with an almond, marzipan aroma.