FlavScents AInsights Entry: Green Pea Pyrazine (CAS: 93905-03-4)

1. Identity & Chemical Information

• Common Name(s): Green Pea Pyrazine
• IUPAC Name: 2-Methoxy-3-isopropylpyrazine
• CAS Number: 93905-03-4
• FEMA Number: Not available
• Other Identifiers: FL number not assigned; CoE number not assigned; IFRA reference not applicable
• Molecular Formula: C8H12N2O
• Molecular Weight: 152.19 g/mol

Green pea pyrazine is characterized by its pyrazine ring, a functional group known for imparting green, earthy, and vegetal notes. The methoxy and isopropyl groups contribute to its distinctive odor profile, enhancing its relevance in flavor and fragrance applications.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Green pea pyrazine is renowned for its potent green, earthy, and vegetal aroma, reminiscent of fresh green peas. It is often described as having a moderate to high intensity with a significant diffusion capacity, making it an impactful note in formulations. The compound is typically used as an impact note or a modifier to enhance the realism of green and vegetal profiles in both flavors and fragrances. Specific taste and odor thresholds are not clearly reported, but its strong sensory impact suggests low threshold levels.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Green pea pyrazine is naturally found in various vegetables, including green peas, bell peppers, and asparagus. It is formed through enzymatic reactions during the ripening and processing of these vegetables. The compound is significant in the designation of "natural flavor" due to its presence in natural sources, aligning with consumer preferences for natural ingredients.

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

4. Use in Flavors

Green pea pyrazine is utilized in flavor formulations to impart green, earthy, and vegetal notes. It is commonly used in savory applications, such as soups, sauces, and vegetable-based products. The typical use levels in finished food products range from 0.1 to 5 ppm, with variations depending on the desired intensity and product type. Stability considerations include moderate resistance to heat and pH variations, although it may be susceptible to oxidation.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In fragrances, green pea pyrazine is used to add a fresh, green, and natural character to compositions. It is often found in green and herbal fragrance families and is used in products such as perfumes, air fresheners, and personal care items. Typical concentration ranges are from trace amounts to 0.5%, depending on the desired effect. It contributes primarily to the top and middle notes due to its moderate volatility.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States: Not explicitly listed as FEMA GRAS; use in flavors is based on industry practice.
• European Union: Not specifically listed under Reg. (EC) No 1334/2008; assumed safe under general flavoring guidelines.
• United Kingdom: Follows EU regulations post-Brexit with no significant divergence reported.
• Asia: Limited specific data; generally aligns with international practices.
• Latin America: No explicit listings; assumed safe under general flavoring guidelines.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

• Oral Exposure: No specific ADI or MSDI established; considered safe based on typical use levels in food.
• Dermal Exposure: Limited data on irritation or sensitization; generally considered low risk in fragrance applications.
• Inhalation Exposure: Moderate volatility suggests potential for inhalation exposure; occupational safety measures recommended.

Risk profiles do not significantly differ between food and fragrance applications, with general safety supported by low use levels and natural occurrence.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Green pea pyrazine is valued for its ability to impart authentic green and vegetal notes, enhancing the realism of both flavors and fragrances. It synergizes well with other green and herbal notes but can be overpowering if used excessively. Formulators should be cautious of its intensity and potential for oxidation, ensuring balanced use to avoid off-notes.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

Data on green pea pyrazine is well-established in terms of sensory characteristics and natural occurrence. However, specific regulatory approvals and toxicological data are less documented, relying on industry-typical practices and assumptions. Known data gaps include precise threshold levels and comprehensive regulatory listings.

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 19:33:09 GMT (p2)