FlavScents AInsights Entry for 2-isobutyl-3-methyl pyrazine (CAS: 13925-06-9)
1. Identity & Chemical Information
- Common Name(s): 2-Isobutyl-3-methyl pyrazine
- IUPAC Name: 2-Isobutyl-3-methylpyrazine
- CAS Number: 13925-06-9
- FEMA Number: 3150
- Other Identifiers: FL number 07.008
- Molecular Formula: C9H14N2
- Molecular Weight: 150.22 g/mol
2-Isobutyl-3-methyl pyrazine is a heterocyclic aromatic compound characterized by a pyrazine ring substituted with isobutyl and methyl groups. The presence of these functional groups contributes to its distinctive earthy and nutty aroma, which is highly valued in flavor and fragrance applications.
Citation hooks: FlavScents; PubChem; FEMA
2. Sensory Profile
2-Isobutyl-3-methyl pyrazine is renowned for its potent earthy, nutty, and green bell pepper-like aroma. It is often described as having a strong, diffusive character with a low odor threshold, making it an impactful note even at low concentrations. This compound is typically used to impart a realistic, earthy depth to flavor profiles, often serving as an impact note in savory applications.
Citation hooks: FlavScents; peer-reviewed sensory literature
3. Natural Occurrence & Formation
This compound naturally occurs in a variety of foods, including bell peppers, peas, and potatoes. It is also found in some fermented products and roasted foods, where it forms through the Maillard reaction—a chemical reaction between amino acids and reducing sugars that occurs during cooking. Its 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-Isobutyl-3-methyl pyrazine is widely used in savory flavor formulations, particularly in products like soups, sauces, and snack foods. It functions as an impact note, providing a strong, earthy character that enhances the authenticity of vegetable and roasted profiles. Typical use levels in finished products range from 0.1 to 5 ppm, with higher concentrations potentially overwhelming the desired flavor balance. It is stable under typical processing conditions, including moderate heat and pH variations.
Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature
5. Use in Fragrances
In fragrance applications, 2-isobutyl-3-methyl pyrazine is used to add a green, earthy note to compositions, fitting well within the fougère and chypre families. It acts as a modifier, enhancing the realism of natural accords. Typical concentrations in fragrance formulations are low, often below 0.1%, due to its potent aroma. 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: Recognized as GRAS by FEMA for flavor use.
- European Union: Approved under Regulation (EC) No 1334/2008 with FL number 07.008.
- United Kingdom: Follows EU regulations post-Brexit.
- Asia: Approved for use in Japan and China, with specific use levels varying by country.
- Latin America: Generally accepted in Brazil and MERCOSUR countries, with harmonized assumptions across the region.
Citation hooks: FEMA; EFSA; national authority publications
7. Toxicology, Safety & Exposure Considerations
For oral exposure, 2-isobutyl-3-methyl pyrazine is considered safe at typical use levels, with a high margin of safety. Dermal exposure in fragrance applications is generally low risk, with no significant irritation or sensitization reported. Inhalation exposure is minimal due to its low volatility and typical use concentrations. Overall, the risk profile is consistent across food and fragrance applications.
Citation hooks: EFSA; FEMA; PubChem; toxicology literature
8. Practical Insights for Formulators
2-Isobutyl-3-methyl pyrazine is valued for its ability to impart a strong, earthy character to both flavors and fragrances. It synergizes well with other pyrazines and roasted notes, enhancing complexity and authenticity. Formulators should be cautious of its potency, as overuse can lead to an overpowering aroma. It is often underutilized in sweet applications, where it can add depth and contrast.
Citation hooks: FlavScents; industry practice
9. Confidence & Data Quality Notes
The data on 2-isobutyl-3-methyl pyrazine is well-established, with comprehensive sensory and regulatory information available. Industry practices are well-documented, though specific use levels may vary by application. No significant data gaps or regulatory ambiguities are noted.
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 2026-05-20 15:08:23 GMT (p2)
