Description and usage notes:
One of the essential materials for creating an authentic chocolate or cocoa note, with pyrazines (including Cocoa Pyrazine, Earthy Pyrazine, Ketine, Methyl Pyrazine, Potato Pyrazine and Tetramethyl Pyrazine) plus other materials such as Isobutyl Phenyl Acetate, Acetate PA, amyl salicylate, Cyclabute, ethyl vanillin, syringaldehyde and vanillin.
This material has a strong bitter-chocolate note, that can also be used as part of a wider gourmand or an aldehydic complex.
Very diffusive and powerful, it is used in small amounts typically well below 1% of the perfume concentrate except where a strong chocolate note is desired when as much as 8% might be used. We also offer this product at 10% dilution, which is more practical for those who blend in smaller amounts.