Description General description 2,4,5-Trimethyloxazole is an important heterocyclic flavor compound that generally occurs in coffee and cocoa.[2] It is reported to be present in meat and roasted peanuts due to its formation by the reaction between 2,3-butanedione and alanine or cysteine due to Strecker’s degradation.[3] Application Possible applications: Chocolate, Dutch cocoa, coffee, various savory meaty flavors, malt and toasted bread.[1] Packaging 1 kg in poly bottle 50, 250 g in poly bottle Biochem/physiol Actions Odor at 1.0%: Slight pyridine-like, roasted vegetative, toasted Dutched cocoa background with a slight nutty nuance. Taste at 1ppm: Sweet roasted cocoa, coffee, chocolate, slightly seared savory beef, proteinous with green vegetative nuances.[1] Other Notes Natural occurrence: Heated beef, cocoa, cooked pork, French fries, autolyzed yeast, cooked egg and fried chicken.[1]