Acetylpyrazine

This article is part of the Tobacco portal on Sourcewatch funded from 2006 - 2009 by the American Legacy Foundation.

Acetylpyrazine from tobacco industry documents appears to be a food flavorant that has an odor consistent with crusty wheat and rye breads.[1] 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.[2]

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.[3]

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)

Help find more information on this chemical: <tdo>search_term=acetylpyrazine cigarette </tdo> <tdo>search_term=popcorn tobacco</tdo>