FlavScents AInsights Entry for 2,3-Dimethyl Pyrazine (CAS: 5910-89-4)

1. Identity & Chemical Information

• Common Name(s): 2,3-Dimethyl pyrazine
• IUPAC Name: 2,3-Dimethylpyrazine
• CAS Number: 5910-89-4
• FEMA Number: 3277
• Other Identifiers: FL No. 07.038
• Molecular Formula: C6H8N2
• Molecular Weight: 108.14 g/mol

2,3-Dimethyl pyrazine is a heterocyclic aromatic organic compound characterized by a pyrazine ring substituted with two methyl groups at the 2 and 3 positions. This structure contributes to its distinct nutty, roasted aroma, which is significant in flavor and fragrance applications.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

2,3-Dimethyl pyrazine is known for its strong, nutty, roasted, and cocoa-like aroma. It is often described as having a warm, earthy character with moderate intensity and good diffusion. The compound is used as an impact note in flavor formulations, providing depth and complexity to nutty and roasted profiles. The odor threshold is relatively low, making it effective even at minimal concentrations.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

2,3-Dimethyl pyrazine naturally occurs in various roasted foods, such as 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. This compound is often used to enhance the "natural flavor" designation in food products due to its presence in naturally roasted items.

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

4. Use in Flavors

2,3-Dimethyl pyrazine is widely used in flavor formulations, particularly in nut, coffee, cocoa, and roasted meat flavors. It serves as an impact note, adding authenticity and depth to these profiles. Typical use levels in finished food products range from 0.1 to 5 ppm, with higher concentrations used in more robust flavor systems. The compound is stable under typical processing conditions, including heat and pH variations, but may oxidize over time if not stored properly.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In fragrance applications, 2,3-dimethyl pyrazine is used to impart a warm, nutty, and roasted character. It is commonly found in gourmand and oriental fragrance families, where it acts as a modifier or trace realism note. Typical concentrations in fragrance formulations are low, often less than 0.1%, due to its potent aroma. It contributes primarily to the 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: Approved under Regulation (EC) No 1334/2008 with FL No. 07.038.
• 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, following international guidelines.

Explicit approvals exist for flavor use, with harmonized assumptions across regions. However, specific concentration limits may vary, requiring formulators to verify local regulations.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

For oral exposure, 2,3-dimethyl pyrazine is considered safe at typical use levels, with an acceptable daily intake (ADI) established by FEMA. Dermal exposure in fragrance applications is generally low risk, with no significant irritation or sensitization reported. Inhalation exposure is minimal due to its low volatility, but occupational safety measures should be observed during handling. The risk profiles for food and fragrance applications are similar, with no significant differences noted.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

2,3-Dimethyl pyrazine is valued for its ability to enhance roasted and nutty profiles in both flavors and fragrances. It synergizes well with other pyrazines and roasted notes, but care must be taken to avoid overpowering the formulation. Common pitfalls include overuse, leading to an artificial or burnt character. It is often under-used in complex flavor systems where subtlety is required.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on 2,3-dimethyl pyrazine is well-established, with comprehensive sensory and regulatory information available. Industry practices are well-documented, though some regional regulatory nuances may require further verification. Known data gaps are minimal, with most information supported by authoritative sources.

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 2026-01-16 19:22:47 GMT (p2)