The information here describes the ingredient in general. Its possible sources may vary and do not necessarily show the origin or form used in a particular YUMA product. For product-specific information, check the relevant product page.
Acetylpyrazine occurs naturally in many nuts and seeds. It features a strong and unmistakable popcorn aroma, making it recognizable even in tiny amounts. At very low concentrations, it can impart roasted nut, yeast, and corn chip sensations to fragrance compositions.
Perfume creators often produce a nature-identical version of acetylpyrazine in the laboratory, ensuring consistent quality while helping preserve the planet's natural resources. The lab-produced version can derive from various sources, including renewable materials, making it a more sustainable choice for the fragrance industry.
Acetylpyrazine is one of the key compounds that gives freshly popped popcorn its characteristic scent. When you smell a bowl of warm popcorn, your nose is primarily recognizing this ingredient.
Although you may not realize it, you consume acetylpyrazine almost daily. It occurs naturally in many everyday foods such as coffee, cocoa, bread, peanuts, and even cheese and pork.
The human nose can detect acetylpyrazine at extremely low concentrations, just a few parts per billion. This makes it one of the most potent aromatic ingredients used in the fragrance industry.
The IFRA Standards form an industry self-regulatory system. They may prohibit or restrict the use of particular fragrance ingredients, or set specifications, according to end use. The status below reflects the IFRA data recorded for this ingredient. It is not a product certification and does not replace applicable law or assessment of the finished product.