Chemical Properties
White crystals or powder. Possesses the aroma of beef and lard when heated, as well as the scent of fermented soybeans; when diluted to 20 mg/kg, it exhibits a milk chocolate flavor. Boiling point: 190°C; melting point: 84–86°C. Soluble in ethanol, most non-volatile oils, and propylene glycol; slightly soluble in water. The natural form is found in guava, roast beef, cocoa, coffee, and small shrimp.
Uses
1. GB 2760—1996: Permitted food flavorings. Primarily used in the formulation of meat-type flavorings and flavorings for cocoa, peanuts, nuts, coffee, and chocolate.
2. Used in pharmaceutical production.
3. Chuanxiongazine is used as a flavoring agent, a sweetness enhancer in alcoholic beverages, and a flavor corrector and supplement in cigarettes.
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