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. The presence of nitrogen atoms in the pyrazine ring is crucial for its odor profile, influencing both its intensity and diffusion characteristics.

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 peanuts or coffee. It has a moderate to high odor intensity and is used to impart a warm, savory note in flavor formulations. The compound's sensory role is typically as an impact note, providing a distinct character to food products. The odor threshold is relatively low, allowing it to be effective even at minimal concentrations.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

2,5-Dimethyl pyrazine naturally occurs in various roasted and cooked 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 cooking process. This reaction is crucial for developing the complex flavors associated with roasted and baked goods. The compound's presence in natural sources supports its designation as a "natural flavor" in regulatory contexts.

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

4. Use in Flavors

2,5-Dimethyl pyrazine is widely used in flavor formulations, particularly in savory and roasted profiles. It is commonly found in applications such as snack foods, baked goods, and coffee flavorings. Its functional role is to enhance the roasted and nutty notes, providing depth and authenticity to flavor systems. Typical use levels in finished food products range from 0.1 to 10 ppm, with variations depending on the desired intensity and product type. 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 fragrance applications, 2,5-dimethyl pyrazine is used to impart a warm, nutty aroma, often as a trace realism or modifier note. It is found in fragrance families such as gourmand and oriental, contributing to the complexity and richness of the scent profile. Typical concentration ranges in fragrances are low, often below 0.1%, due to its potent aroma. The compound is primarily a top to middle note, with moderate volatility.

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: Follows 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, with harmonized assumptions.

Explicit approvals exist for flavor use, while fragrance applications are subject to IFRA guidelines. There are no significant known uncertainties or country-specific variability in its regulatory status.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

For oral exposure, 2,5-dimethyl pyrazine is considered safe within the established FEMA GRAS limits, with a high margin of safety due to its low use levels. Dermal exposure in fragrance applications is generally safe, with no significant reports of irritation or sensitization. Inhalation exposure is minimal due to its low volatility, but occupational safety measures should be observed in manufacturing settings. 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

2,5-Dimethyl pyrazine is valued for its ability to impart a distinct roasted and nutty character to both flavors and fragrances. It synergizes well with other pyrazines and Maillard reaction products, enhancing the overall complexity of the formulation. Common pitfalls include overuse, which can lead to an overpowering aroma, and underuse, which may result in a lack of desired impact. Formulators should carefully balance its concentration to achieve the optimal sensory profile.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on 2,5-dimethyl pyrazine is well-established, with comprehensive documentation available from authoritative sources such as FEMA and EFSA. Industry practices are well-documented, though some undocumented practices may exist. There are no significant data gaps or regulatory ambiguities identified for this compound.

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 2026-01-19 15:54:36 GMT (p2)