Acyl-pyrimidines

#The compounds to which the present invention relates belong to the class of acyl-pyrimidine derivatives having the formula ##STR1## wherein symbol R.sup.1 represents a hydrogen atom or a methyl radical and R.sup.2 stands for a lower alkyl radical containing from 1 to 6 carbon atoms.

#The compounds of formula (I) possess interesting organoleptic properties and consequently may be conveniently used in the flavour industry.

#In the course of the last decade particularly great attention has been devoted by various research groups to the study of the flavour properties of heterocyclic compounds, viz. nitrogen containing heterocyclic compounds. Various pyrazines have been shown in the literature to have flavour implications and have been considered essential ingredients for the reconstitution of flavour compositions of different nature [see e.g.: Fenaroli's Handbook of Flavor Ingredients, CRC Press, Inc., Cleveland (1975), vol II, p. 692 and ff.; United Kingdom Pat. Nos. 1,156,472, 1,156,475 and 1,156,484].

#The invention is better illustrated by but not limited to the following examples.

#A comparative flavour evaluation was carried out by tasting in crystal spring water the following compounds in the concentrations indicated:

#______________________________________ Compound dosage (ppm) evaluation ______________________________________ 1. 2-Methyl-4-acetyl- 0.5 roasted, animal, meat- pyrimidine like, sweetish, caramel, nut 2. 3-acetyl-pyridine 2.5 less meat-like than 1., hazelnut, roasted, cereal-like, less "body" than 1. 3. 2-acetyl-pyrazine 1.0 animal, less meaty and roasted than 1. Fatty 4. 5-methyl-quinoxaline 2.5 less meaty and animal than 1. Hazelnut, roasted, slightly green ______________________________________