FlavScents AInsights Entry for 2-ethyl-6-methyl pyrazine (CAS: 13925-03-6)

1. Identity & Chemical Information

• Common Name(s): 2-ethyl-6-methyl pyrazine
• IUPAC Name: 2-ethyl-6-methylpyrazine
• CAS Number: 13925-03-6
• FEMA Number: 3158
• Other Identifiers: FL number 07.008
• Molecular Formula: C7H10N2
• Molecular Weight: 122.17 g/mol

2-ethyl-6-methyl pyrazine is a heterocyclic aromatic compound characterized by a pyrazine ring substituted with ethyl and methyl groups. The presence of these alkyl groups contributes to its distinct odor profile, which is significant in flavor and fragrance applications.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

2-ethyl-6-methyl pyrazine is known for its potent, nutty, and roasted aroma, often described as reminiscent of roasted nuts, coffee, and cocoa. It has a strong odor intensity and is used as an impact note in flavor formulations. The compound's sensory threshold is low, making it effective even at minimal concentrations.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

This compound naturally occurs in various roasted foods, including coffee, cocoa, and roasted nuts. It is primarily formed through the Maillard reaction, a chemical reaction between amino acids and reducing sugars that occurs during the roasting process. Its presence in natural foods allows it to be designated as a "natural flavor" in certain regulatory contexts.

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

4. Use in Flavors

2-ethyl-6-methyl pyrazine is widely used in flavor formulations for its ability to impart roasted and nutty notes. It is commonly found in coffee, chocolate, and nut flavors. Typical use levels in finished food products range from 0.1 to 5 ppm, depending on the desired intensity and application. The compound is stable under typical processing conditions, including heat and pH variations.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In the fragrance industry, 2-ethyl-6-methyl pyrazine is used to add depth and realism to gourmand and nutty fragrance profiles. It serves as a trace realism note and is typically used in low concentrations due to its high potency. The compound contributes primarily to the top and middle notes of a fragrance composition.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States: Recognized as GRAS by FEMA for flavor use.
• European Union: Listed under Regulation (EC) No 1334/2008 with FL number 07.008.
• United Kingdom: Aligns with EU regulations post-Brexit.
• Asia: Approved for use in Japan and China, with specific concentration limits.
• Latin America: Generally accepted in Brazil and MERCOSUR countries, subject to local regulations.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

For oral exposure, 2-ethyl-6-methyl pyrazine is considered safe at typical flavor use levels, with an established ADI by FEMA. Dermal exposure in fragrance applications is generally low risk, but IFRA guidelines should be consulted for specific product types. Inhalation exposure is minimal due to low volatility, but occupational safety measures should be observed during handling.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

2-ethyl-6-methyl pyrazine is valued for its ability to enhance roasted and nutty notes in both flavors and fragrances. It synergizes well with other pyrazines and Maillard reaction products. Formulators should be cautious of its potency to avoid overpowering the desired profile, and it is often under-used in complex formulations where subtlety is key.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on 2-ethyl-6-methyl pyrazine is well-established, with comprehensive sensory and regulatory information available. While industry practices are well-documented, some variability in natural occurrence data may exist due to differences in food processing methods.

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 2026-09-13 05:56:47 GMT (p2)