Acetylpyrazine

Acetylpyrazine from tobacco industry documents appears to be a food flavorant that has an odor consistent with crusty wheat and rye breads. The Encyclopedia of Food and Color Additives by George A. Burdock, Ph.D. describes acetylepyrazine as having a "flavor reminiscent of popcorn." It is found in guava, wheaten and other types of bread, roasted barley, cocoa, coffee, peanuts, popcorn, boiled beef.

Acetylpyrazine is added to cigarettes to give a popcorn-like flavor and aroma to the tobacco, according to a R.J. Reynolds patent dated Sept. 17, 1968.

Related tobacco industry documents

 * Testing popcorn as a tobacco substitute or extender for cigarettes (RJR, 1975)
 * Estimated drain on U.S. popcorn supply of using popcorn as a filler for cigarettes.
 * Shredded popcorn-tobacco blends (data sheet, 1973, RJR collection.
 * COMPARISON OF SMOKE BASES FROM 50% POPCORN AND CAMEL BLEND CONTROL CIGARETTES (RJR, 1973)

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