FlavScents AInsights Entry for 2-ethyl-5(or6)-methyl pyrazine (CAS: 36731-41-6)

1. Identity & Chemical Information

• Common Name(s): 2-ethyl-5(or6)-methyl pyrazine
• IUPAC Name: 2-ethyl-5-methylpyrazine or 2-ethyl-6-methylpyrazine
• CAS Number: 36731-41-6
• FEMA Number: Not available
• Other Identifiers: FL number not available; CoE number not available; IFRA reference not available
• Molecular Formula: C7H10N2
• Molecular Weight: 122.17 g/mol

2-ethyl-5(or6)-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 distinctive odor profile, which is significant in flavor and fragrance applications. The compound's structure is crucial for its sensory attributes, as the pyrazine ring is known for imparting nutty and roasted notes.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

2-ethyl-5(or6)-methyl pyrazine is known for its potent odor, often described as nutty, roasted, and earthy. It exhibits a strong, diffusive character that can be perceived at low concentrations. The compound is typically used as an impact note in flavor formulations, providing depth and complexity to nutty and roasted profiles. While specific taste and odor thresholds are not well-documented, its intense aroma suggests a low threshold, making it effective in trace amounts.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

This compound is naturally found in various roasted foods, such as coffee, cocoa, and roasted nuts, where it contributes to their characteristic flavors. It is primarily formed through the Maillard reaction, a complex series of chemical reactions between amino acids and reducing sugars that occur during the roasting process. The presence of 2-ethyl-5(or6)-methyl pyrazine in these foods supports its designation as a "natural flavor" when derived from natural sources.

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

4. Use in Flavors

2-ethyl-5(or6)-methyl pyrazine is widely used in flavor formulations, particularly in nut, coffee, and cocoa flavors. It serves as an impact note, enhancing the roasted and nutty characteristics of these profiles. Typical use levels in finished food products range from 0.1 to 5 ppm, depending on the desired intensity and the specific application. The compound is stable under typical food processing conditions, including heat and pH variations, but may be susceptible to oxidation over time.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In fragrance applications, 2-ethyl-5(or6)-methyl pyrazine is used to impart a warm, nutty, and earthy aroma. It is commonly found in fragrance families such as gourmand and oriental. The compound acts as a modifier, adding depth and complexity to the fragrance composition. Typical concentration ranges in perfumes are from trace amounts up to 0.5%, depending on the desired effect. It contributes primarily to the middle notes due to its moderate volatility.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States: Not explicitly listed as FEMA GRAS; usage in flavors is based on industry practice and safety assessments.
• European Union: Not specifically listed under Regulation (EC) No 1334/2008; usage is subject to general safety requirements.
• United Kingdom: Follows EU regulations post-Brexit with no significant divergence reported.
• Asia: Specific regulations in Japan, China, and ASEAN countries are not clearly reported; usage is generally aligned with international safety standards.
• Latin America: Regulatory status in Brazil and MERCOSUR countries is not explicitly documented; assumed to follow international norms.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

• Oral Exposure: Data not found for specific ADI or MSDI values; usage in flavors is considered safe based on low concentration levels and historical use.
• Dermal Exposure: No specific data on irritation or sensitization; considered low risk in fragrance applications at typical use levels.
• Inhalation Exposure: Volatility suggests potential for inhalation exposure, but no specific occupational safety concerns reported.

Overall, the risk profiles for food and fragrance applications are considered low, with no significant differences noted between the two.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

2-ethyl-5(or6)-methyl pyrazine is valued for its ability to impart a rich, roasted character to both flavors and fragrances. It synergizes well with other pyrazines and nutty compounds, enhancing the overall sensory profile. Formulators should be cautious of its potent aroma, as overuse can lead to an overpowering effect. It is often under-used in applications where a subtle roasted note is desired.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on 2-ethyl-5(or6)-methyl pyrazine is well-established in terms of its sensory profile and natural occurrence. However, specific regulatory approvals and toxicological data are less documented, relying on industry-typical practices and historical safety assessments. Known data gaps include precise usage levels in various regions and detailed toxicological evaluations.

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 2026-03-05 20:19:28 GMT (p2)