FlavScents AInsights Entry for 2-ethyl-3,5(or 6)-dimethyl pyrazine (CAS: 27043-05-6)

1. Identity & Chemical Information

• Common Name(s): 2-ethyl-3,5(or 6)-dimethyl pyrazine
• IUPAC Name: 2-ethyl-3,5(or 6)-dimethylpyrazine
• CAS Number: 27043-05-6
• FEMA Number: Data not found
• Other Identifiers: FL number not clearly reported
• Molecular Formula: C8H12N2
• Molecular Weight: 136.19 g/mol

2-ethyl-3,5(or 6)-dimethyl pyrazine is a heterocyclic aromatic compound characterized by a pyrazine ring substituted with ethyl and dimethyl groups. The presence of these functional groups contributes to its distinctive odor profile, which is significant in flavor and fragrance applications.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

2-ethyl-3,5(or 6)-dimethyl pyrazine is known for its potent, nutty, and roasted aroma, often described as reminiscent of roasted nuts, coffee, and cocoa. It has a strong odor intensity and is typically used as an impact note in flavor formulations. The compound's sensory threshold is low, making it effective even at minimal concentrations.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

This compound is naturally found in roasted foods such as coffee, cocoa, and peanuts. It is primarily formed through the Maillard reaction, a chemical reaction between amino acids and reducing sugars that occurs during the roasting process. Its presence in natural products allows it to be used in "natural flavor" designations.

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

4. Use in Flavors

2-ethyl-3,5(or 6)-dimethyl pyrazine is widely used in flavor formulations for its ability to impart roasted and nutty notes. It is commonly used in coffee, chocolate, and nut flavors. Typical use levels in finished food products range from 0.1 to 5 ppm, with higher concentrations potentially leading to overpowering effects. 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 fragrance applications, 2-ethyl-3,5(or 6)-dimethyl pyrazine is used to add depth and realism to gourmand and nutty fragrance profiles. It serves as a trace realism note and is typically used in low concentrations due to its high potency. The compound contributes primarily to the middle notes of a fragrance composition.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States: Generally recognized as safe (GRAS) for flavor use by FEMA.
• European Union: Listed under Regulation (EC) No 1334/2008 for use in food flavorings.
• United Kingdom: Follows EU regulations post-Brexit with no significant divergence reported.
• Asia: Approved for use in Japan and China, with specific regulations varying by country.
• Latin America: Recognized under MERCOSUR regulations, with country-specific guidelines.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

• Oral Exposure: Considered safe for use in food at typical concentrations, with no specific ADI established. The compound's low sensory threshold minimizes the risk of excessive exposure.
• Dermal Exposure: Generally regarded as non-irritating at typical fragrance concentrations. No significant sensitization concerns reported.
• Inhalation Exposure: Low volatility reduces inhalation risks in occupational settings. No specific occupational exposure limits established.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

2-ethyl-3,5(or 6)-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. Formulators should be cautious of its potency to avoid overpowering the final product. It is often under-used in complex formulations where subtlety is required.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on 2-ethyl-3,5(or 6)-dimethyl pyrazine is well-established, particularly regarding its sensory characteristics and natural occurrence. Regulatory information is consistent across major regions, though specific use levels may vary. Some data gaps exist in detailed toxicological studies, but industry practices provide a reliable framework for safe use.

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

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 2026-01-29 12:47:48 GMT (p2)