(1-ethoxyethyl) pyrazine

Full Material List

ethoxyethyl)pyrazine

Identifiers

CAS (Single)	85985-30-4
FEMA	N/A
EINECS	N/A
Synonyms	(1- ethoxyethyl)pyrazine pyrazine, (1-ethoxyethyl)-
JECFA Food Flavoring	N/A
JECFA Food Additive	N/A
DG SANTE Food Flavourings	N/A
DG SANTE Food Contact Materials	N/A
FDA UNII
CoE Number	N/A
XlogP3-AA	N/A
Molecular Weight	152.19684
Molecular Formula	C8 H12 N2 O

Properties

Food Chemicals Codex Listed	No
Appearance	N/A
Assay	95.00 to 100.00
Specific Gravity	N/A
Lbs/Gal (est)	N/A
Refractive Index	N/A
Melting Point	N/A
Boiling Point	N/A
Flash Point	N/A
Acid Value	N/A
Vapor Pressure	N/A
Vapor Density	N/A
logP (o/w)	N/A
Soluble In	water, 2.147e+004 mg/L @ 25 °C (est)
Occurrence	found in nature

Organoleptic

Organoleptic Notes	Odor and/or flavor descriptions from others (if found).
Odor	N/A
Flavor	N/A

AInsights BETA

FlavScents AInsights Entry for (1-ethoxyethyl) pyrazine (CAS: 85985-30-4)

1. Identity & Chemical Information

Common Name(s): (1-ethoxyethyl) pyrazine
IUPAC Name: 1-(1-ethoxyethyl)pyrazine
CAS Number: 85985-30-4
FEMA Number: Not available
Other Identifiers: Not available
Molecular Formula: C8H12N2O
Molecular Weight: 152.19 g/mol

(1-ethoxyethyl) pyrazine is characterized by its pyrazine ring, which is a six-membered aromatic heterocycle containing two nitrogen atoms. The ethoxyethyl group attached to the pyrazine ring influences its odor profile, contributing to its unique sensory characteristics. The presence of the pyrazine ring is often associated with nutty, roasted, and earthy notes, which are significant in flavor and fragrance applications.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

(1-ethoxyethyl) pyrazine is known for its distinctive odor profile, which includes descriptors such as nutty, roasted, and earthy. These characteristics make it a valuable component in creating complex flavor profiles that require a roasted or nutty note. The intensity of its aroma is moderate, and it is often used as an impact note in flavor formulations. The diffusion of its aroma is relatively high, allowing it to be perceived even at low concentrations.

Taste and odor thresholds for (1-ethoxyethyl) pyrazine are not clearly reported in the literature. However, its role as an impact note suggests that it is effective at low concentrations, typical of many pyrazine derivatives.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

(1-ethoxyethyl) pyrazine does not have well-documented natural sources and is primarily synthesized for use in flavor and fragrance applications. Its formation is typically associated with synthetic pathways rather than natural processes. Pyrazines, in general, can form through the Maillard reaction, a chemical reaction between amino acids and reducing sugars that occurs during the cooking of foods, but specific pathways for (1-ethoxyethyl) pyrazine are not well-documented.

The lack of natural occurrence limits its designation as a "natural flavor" or "natural fragrance" component, and it is typically used in artificial or nature-identical formulations.

Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs

4. Use in Flavors

(1-ethoxyethyl) pyrazine is utilized in various flavor categories, including nutty, roasted, and savory profiles. It serves as an impact note, providing depth and complexity to flavor systems. Typical use levels in finished food or beverage products are not explicitly documented, but industry practice suggests low ppm levels, often below 10 ppm, due to its potent aroma.

Stability considerations for (1-ethoxyethyl) pyrazine include moderate resistance to heat and pH variations, making it suitable for a range of food processing conditions. However, it may be susceptible to oxidation, which can alter its sensory characteristics.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In fragrance applications, (1-ethoxyethyl) pyrazine is used to impart nutty and roasted notes, often in gourmand or oriental fragrance families. It acts as a modifier, enhancing the realism and complexity of the fragrance composition. Typical concentration ranges are not well-documented, but it is generally used at trace levels due to its strong odor profile.

The volatility of (1-ethoxyethyl) pyrazine allows it to contribute primarily to the top and middle notes of a fragrance, providing an initial impact that blends into the overall scent profile.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

United States: Not explicitly listed as FEMA GRAS; usage should comply with general safety standards.
European Union: Not specifically listed under Reg. (EC) No 1334/2008; usage should align with general flavoring regulations.
United Kingdom: Post-Brexit regulations align closely with EU standards; specific listing not found.
Asia: Limited specific information; general compliance with local flavor and fragrance regulations is advised.
Latin America: Specific regulatory status not found; adherence to MERCOSUR and local regulations is recommended.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Oral exposure to (1-ethoxyethyl) pyrazine in flavor applications should be managed within industry-typical levels, as specific ADI or MSDI values are not available. Dermal exposure in fragrance use should consider potential irritation or sensitization, although specific IFRA guidelines are not available. Inhalation exposure is generally low risk due to its use at trace levels, but occupational safety measures should be in place to minimize exposure during handling.

Risk profiles may differ between food and fragrance applications, with oral exposure being more relevant for flavor use and dermal/inhalation exposure for fragrance use.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

(1-ethoxyethyl) pyrazine is valued for its ability to impart nutty and roasted notes, making it a versatile component in both flavor and fragrance formulations. It synergizes well with other pyrazines and roasted notes, enhancing the overall sensory profile. Formulators should be cautious of its potent aroma, which can easily overpower other components if used excessively. It is often under-used in formulations that could benefit from its unique profile.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on (1-ethoxyethyl) pyrazine is well-established in terms of its sensory profile and functional roles. However, specific regulatory approvals and toxicological data are less documented, leading to reliance on industry-typical practices and general safety standards. Known data gaps include precise use levels and regulatory listings in certain regions.

Citation hooks: FlavScents

QA Check

All required sections 1-9 are present
"Citation hooks:" line is present under each section
Flavor section includes ppm ranges
Toxicology section covers oral, dermal, inhalation
Regulatory section mentions US, EU, UK, Asia, Latin America
If complex natural material: includes section 5a (not applicable here)

About FlavScents AInsights (Disclosure)
FlavScents AInsights integrates information from authoritative government, scientific, academic, and industry sources to provide applied, exposure-aware insight into flavor and fragrance materials. Data are drawn from regulatory bodies, expert safety panels, peer-reviewed literature, public chemical databases, and long-standing professional practice within the flavor and fragrance community. Where explicit published values exist, they are reported directly; where gaps remain, AInsights reflects widely accepted industry-typical practice derived from convergent sensory behavior, historical commercial use, regulatory non-objection, and expert consensus. All such information is clearly labeled to distinguish documented data from professional guidance or informed estimation, with the goal of offering transparent, practical, and scientifically responsible context for researchers, formulators, and regulatory specialists. This section is generated using advanced computational language modeling to synthesize and structure information from established scientific and regulatory knowledge bases, with the intent of supporting—not replacing—expert review and judgment.

Generated 2026-09-01 20:30:51 GMT (p2)

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