5-Methylquinoxaline
a nitrogen heterocyclic aroma chemical with a strong roasted, earthy, nutty odor typical of heated foods. It occurs in roasted coffee, popcorn, roasted meat and tobacco, contributing the characteristic savory-roasted aroma of the Maillard reaction. It is applied in coffee, popcorn, roasted-nut, meat and savory flavor systems, and in fragrance compounding to deliver toasted notes. […]
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