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.
The natural creation of pyrazines occurs during the Maillard reaction, a chemical process taking place when foods are heated at high temperatures, giving baked and roasted foods their characteristic aroma.
The human nose can detect certain pyrazines at extremely low concentrations of just a few parts per billion (ppb), making them among the most potent aromatic compounds used in the fragrance industry.
Everyday foods such as green vegetables, bell peppers, and peas naturally contain pyrazines, contributing to their characteristic aroma and taste even before cooking.
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.