FlavScents AInsights Entry for 2-Hexyl Pyrazine (CAS: 28217-91-6)

1. Identity & Chemical Information

• Common Name(s): 2-Hexyl pyrazine
• IUPAC Name: 2-Hexylpyrazine
• CAS Number: 28217-91-6
• FEMA Number: Not available
• Other Identifiers: FL number not available; CoE number not available; IFRA reference not available
• Molecular Formula: C10H16N2
• Molecular Weight: 164.25 g/mol

2-Hexyl pyrazine is a heterocyclic aromatic compound characterized by a pyrazine ring substituted with a hexyl group. The presence of the pyrazine ring is crucial for its odor properties, contributing to its characteristic earthy and green notes.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

2-Hexyl pyrazine is known for its potent earthy, green, and nutty aroma, often described as reminiscent of bell peppers or peas. It has a strong odor intensity and is typically used as an impact note in flavor formulations. The compound's diffusion is moderate, allowing it to blend well with other ingredients while still providing a distinct character.

Taste and odor thresholds for 2-hexyl pyrazine are not clearly reported in the literature, but it is generally recognized as having a low threshold, making it effective in small quantities.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

2-Hexyl pyrazine is naturally found in various foods, including bell peppers, potatoes, and roasted nuts. It is formed through the Maillard reaction, a chemical reaction between amino acids and reducing sugars that occurs during the cooking process. This reaction is responsible for the development of complex flavors and aromas in cooked foods.

The presence of 2-hexyl pyrazine in natural sources supports its designation as a "natural flavor" in certain regulatory contexts.

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

4. Use in Flavors

2-Hexyl pyrazine is utilized in a variety of flavor categories, including savory, vegetable, and nutty profiles. It serves as an impact note, providing authenticity and depth to flavor systems. Typical use levels in finished food products range from 0.1 to 5 ppm, depending on the desired intensity and application. These values are industry-typical estimates, as specific documented ranges are not widely available.

The compound is relatively stable under normal processing conditions but may degrade under extreme heat or acidic environments.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In fragrance applications, 2-hexyl pyrazine is used to impart green and earthy notes, often in natural or outdoor-themed scents. It is commonly found in fragrance families such as fougère and chypre. The compound acts as a modifier, enhancing the realism of the fragrance composition.

Typical concentration ranges in fragrances are qualitative, as specific quantitative data is limited. 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; usage in flavors may be subject to general safety assessments.
• European Union: Not specifically listed under Regulation (EC) No 1334/2008; may be used under general flavoring guidelines.
• United Kingdom: Follows EU regulations post-Brexit with no significant divergence reported.
• Asia: Specific regulatory status in Japan, China, and ASEAN countries is not clearly documented; general safety assessments apply.
• Latin America: Usage in Brazil and MERCOSUR countries is not explicitly detailed; harmonized assumptions may apply.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

• Oral Exposure: Data on acceptable daily intake (ADI) or threshold of toxicological concern (TTC) is not found. Industry practice suggests low usage levels mitigate potential risks.
• Dermal Exposure: Limited data on irritation or sensitization; IFRA guidelines should be consulted for fragrance applications.
• Inhalation Exposure: Volatility suggests potential for inhalation exposure; occupational safety measures should be considered in manufacturing settings.

Risk profiles may differ between food and fragrance applications, with fragrance use requiring additional dermal and inhalation safety assessments.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

2-Hexyl pyrazine is valued for its ability to impart authentic green and earthy notes, making it a versatile component in both flavor and fragrance formulations. It synergizes well with other pyrazines and green notes, enhancing overall complexity. Formulators should be cautious of its potency, as overuse can lead to an overpowering effect. It is often under-utilized in applications where subtlety is desired.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on 2-hexyl pyrazine is well-established in terms of its sensory characteristics and natural occurrence. However, specific regulatory approvals and toxicological data are less documented, leading to reliance on industry-typical practices and general safety assessments.

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 2026-08-25 08:38:25 GMT (p2)