Tetramethyl PyrazineTetramethyl pyrazine smells of roasted cocoa, fresh coffee, and black tea. It is milder than most pyrazines but still intensely concentrated a crystalline solid you should pre dilute before working with. The chocolate cocoa facet dominates, with a warm, nutty, tea like quality that adds naturalistic depth. Use this molecule to build convincing chocolate and coffee accords in your gourmand compositions. It adds the authentic roasted dimension that