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It is applied as an odorant of coffee brews, nutty flavor products and roasted food products.
An Adams, et al. Formation of pyrazines and 2-acetyl-1-pyrroline by Bacillus cereus.Food Chem.,2007,101(3), 1230-1238.
Lene Meinert, et al. Comparison of glucose, glucose 6-phosphate, ribose, and mannose as flavor precursors in pork; the effect of monosaccharide addition on flavor generation.Meat Science.,2009,81(3), 419-425.
Hazard Statements: H227-H302
Combustible liquid. Harmful if swallowed.
Precautionary Statements: P210u-P280a-P264-P301+P312a-P403+P235-P501a
Wear protective gloves and eye/face protection. Wash thoroughly after handling. IF SWALLOWED: Store in a well-ventilated place. Keep cool. Dispose of contents/container in accordance with local/regional/national/international regulations.