FlavScents AInsights Entry for Chocolate Pyrazine B (CAS: 2847-30-5)

1. Identity & Chemical Information

• Common Name(s): Chocolate Pyrazine B
• IUPAC Name: 2,3-Dimethylpyrazine
• CAS Number: 2847-30-5
• FEMA Number: Not available
• Other Identifiers: FL Number: Not available; CoE Number: Not available; IFRA Reference: Not available
• Molecular Formula: C6H8N2
• Molecular Weight: 108.14 g/mol

Chocolate Pyrazine B is a pyrazine compound characterized by its two methyl groups attached to the pyrazine ring. This structure is crucial for its odor profile, contributing to its chocolate-like aroma. Pyrazines are known for their potent odor characteristics, often used in flavor and fragrance formulations to impart roasted, nutty, and chocolate notes.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Chocolate Pyrazine B is renowned for its distinctive chocolate-like aroma, often described as warm, nutty, and roasted. It exhibits a moderate to high intensity with a significant diffusion capability, making it an impactful note in formulations. The compound is typically used as an impact note to enhance chocolate and roasted profiles in both flavors and fragrances. Specific taste and odor thresholds are not clearly reported, but its potent nature suggests low threshold levels typical of pyrazines.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Chocolate Pyrazine B is not commonly found in nature but can be formed through the Maillard reaction, a chemical reaction between amino acids and reducing sugars that occurs during the roasting of coffee, cocoa, and other foods. This reaction is crucial for developing complex flavor profiles in cooked and roasted foods, contributing to the "natural flavor" designation when derived from such processes.

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

4. Use in Flavors

Chocolate Pyrazine B is primarily used in chocolate, coffee, and nut flavor categories. It serves as an impact note, enhancing the authenticity and depth of chocolate and roasted profiles. Typical use levels in finished food or beverage products range from 0.1 to 5 ppm, with industry-typical levels around 1 ppm. The compound is stable under typical food processing conditions, including moderate heat and pH variations, but may degrade under extreme conditions.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In fragrances, Chocolate Pyrazine B is utilized in gourmand and oriental fragrance families, often as a trace realism or modifier note. It contributes to the top and middle notes due to its moderate volatility. Typical concentration ranges in fragrance formulations are from 0.01% to 0.1%, depending on the desired intensity and product type.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States: Not explicitly listed as FEMA GRAS; usage should comply with general safety standards.
• European Union: Not specifically listed under Reg. (EC) No 1334/2008; assumed safe under general flavoring regulations.
• United Kingdom: Follows EU regulations post-Brexit; no specific divergence noted.
• Asia: Limited specific data; generally follows international safety standards.
• Latin America: No specific data; assumed to follow international norms.

Explicit approvals are not documented, and usage is based on harmonized safety assumptions. Variability may exist due to country-specific regulations.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

For oral exposure, specific ADI or MSDI values are not reported, but the compound is generally considered safe at typical flavor use levels. Dermal exposure in fragrance applications should consider potential irritation or sensitization, although no specific IFRA restrictions are noted. 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

Chocolate Pyrazine B is valued for its ability to impart authentic chocolate and roasted notes. It synergizes well with other pyrazines and nutty compounds. Formulators should be cautious of its potency to avoid overpowering the blend. It is often under-used in non-chocolate applications where subtle roasted notes could enhance complexity.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

Data on Chocolate Pyrazine B is well-established in terms of sensory characteristics and typical use levels. However, regulatory and toxicological data are less documented, relying on industry norms and general safety assumptions. Known data gaps include specific regulatory approvals and detailed toxicological studies.

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 2026-02-26 15:37:38 GMT (p2)