FlavScents AInsights Entry for 2,5-Dimethyl Pyrazine (CAS: 123-32-0)

1. Identity & Chemical Information

• Common Name(s): 2,5-Dimethyl pyrazine
• IUPAC Name: 2,5-Dimethylpyrazine
• CAS Number: 123-32-0
• FEMA Number: 3277
• Other Identifiers: FL No. 07.038
• Molecular Formula: C6H8N2
• Molecular Weight: 108.14 g/mol

2,5-Dimethyl pyrazine is a heterocyclic aromatic organic compound characterized by a pyrazine ring substituted with two methyl groups at the 2 and 5 positions. This structure contributes to its distinctive nutty and roasted aroma, which is significant in flavor applications.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

2,5-Dimethyl pyrazine is known for its strong, nutty, and roasted aroma, often described as reminiscent of roasted nuts, coffee, and cocoa. It has a moderate to high odor intensity and is used primarily as an impact note in flavor formulations. The compound's sensory role is crucial in creating authentic roasted and nutty profiles in various food products.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

2,5-Dimethyl pyrazine naturally occurs in roasted foods, coffee, cocoa, and certain types of nuts. It is primarily formed through the Maillard reaction, a chemical reaction between amino acids and reducing sugars that occurs during the roasting and cooking processes. 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

2,5-Dimethyl pyrazine is widely used in flavor formulations for its ability to impart roasted, nutty, and cocoa-like notes. It is commonly found in flavor categories such as coffee, chocolate, and nut flavors. Typical use levels in finished food products range from 0.1 to 10 ppm, with higher concentrations used in more robust flavor profiles. The compound is stable under typical food processing conditions, including heat and pH variations.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In the fragrance industry, 2,5-dimethyl pyrazine is used to add depth and complexity to gourmand and oriental fragrance families. It serves as a trace realism note, enhancing the authenticity of nutty and roasted accords. Typical concentration ranges in fragrance formulations are low, often below 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, subject to local regulations.

Explicit approvals and harmonized assumptions exist, but formulators should verify specific country regulations due to potential variability.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

For oral exposure, 2,5-dimethyl pyrazine is considered safe at typical flavor use levels, with an acceptable daily intake (ADI) not specifically established but deemed low risk by FEMA. Dermal exposure in fragrance applications is generally safe, with no significant irritation or sensitization reported. Inhalation exposure is minimal due to its low volatility, but occupational safety measures should be observed in manufacturing settings.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

2,5-Dimethyl pyrazine is valued for its ability to impart authentic roasted and nutty notes, making it a staple in coffee and chocolate flavors. It synergizes well with other pyrazines and Maillard reaction products. Formulators should be cautious of its potency to avoid overpowering the flavor profile. It is often under-used in savory applications where its roasted notes can enhance umami characteristics.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

Data on 2,5-dimethyl pyrazine is well-established, with comprehensive sensory and regulatory information available. Industry practices are well-documented, though specific use levels may vary. Known data gaps are minimal, but formulators should remain aware of regional regulatory nuances.

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 2026-06-12 14:24:47 GMT (p2)