FlavScents AInsights Entry for 2-ethyl-3-methoxypyrazine (CAS: 25680-58-4)
1. Identity & Chemical Information
- Common Name(s): 2-ethyl-3-methoxypyrazine
- IUPAC Name: 2-ethyl-3-methoxypyrazine
- CAS Number: 25680-58-4
- FEMA Number: 3151
- Other Identifiers: FL No. 07.061
- Molecular Formula: C7H10N2O
- Molecular Weight: 138.17 g/mol
2-ethyl-3-methoxypyrazine is a single chemical compound characterized by its pyrazine ring, which is a six-membered aromatic ring containing two nitrogen atoms. The presence of an ethyl group and a methoxy group contributes to its distinctive odor profile. The structure-odor relevance is significant as the methoxy group is known to enhance the compound's green, earthy aroma, which is a hallmark of pyrazines.
Citation hooks: FlavScents; PubChem; FEMA
2. Sensory Profile
2-ethyl-3-methoxypyrazine is renowned for its potent green, earthy, and bell pepper-like aroma. It is a high-impact odorant with a very low odor threshold, often detectable at concentrations as low as 2 ng/L in water. This compound is typically used as an impact note in flavor formulations, providing a realistic green and vegetal character. Its intensity and diffusion are notable, making it a powerful modifier in both flavor and fragrance applications.
Citation hooks: FlavScents; peer-reviewed sensory literature
3. Natural Occurrence & Formation
This compound is naturally found in various plants, including bell peppers, peas, and certain grape varieties. It is formed through enzymatic processes in plants, contributing to the characteristic aroma of these foods. Its presence in natural sources allows it to be designated as a "natural flavor" in certain regulatory contexts, aligning with consumer preferences for natural ingredients.
Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs
4. Use in Flavors
2-ethyl-3-methoxypyrazine is widely used in flavor formulations, particularly in savory and vegetable flavors. It plays a crucial role in enhancing the authenticity of green and earthy notes in products such as soups, sauces, and snack foods. Typical use levels in finished products range from 0.01 to 0.1 ppm, with higher concentrations potentially overwhelming the desired flavor profile. The compound is stable under typical processing conditions, though it may degrade under extreme heat or acidic conditions.
Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature
5. Use in Fragrances
In the fragrance industry, 2-ethyl-3-methoxypyrazine is used to impart green and earthy notes, often in fine fragrances and personal care products. It serves as a trace realism component or modifier, contributing to the top and middle notes of a fragrance composition. Typical concentrations range from 0.001% to 0.01%, depending on the desired intensity and product type.
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 No. 07.061.
- United Kingdom: Follows EU regulations post-Brexit with no significant divergence reported.
- Asia: Approved for use in Japan and China, with specific concentration limits in certain applications.
- Latin America: Generally accepted in MERCOSUR countries, though specific national regulations may apply.
Citation hooks: FEMA; EFSA; national authority publications
7. Toxicology, Safety & Exposure Considerations
For oral exposure, 2-ethyl-3-methoxypyrazine is considered safe at typical use levels, with no specific ADI established but generally recognized as safe under FEMA GRAS. Dermal exposure in fragrance applications is not associated with significant irritation or sensitization risks, aligning with IFRA guidelines. Inhalation exposure is minimal due to its low volatility, though occupational exposure should be managed with standard safety practices.
Citation hooks: EFSA; FEMA; PubChem; toxicology literature
8. Practical Insights for Formulators
2-ethyl-3-methoxypyrazine is valued for its ability to impart a realistic green and earthy character to both flavors and fragrances. It synergizes well with other pyrazines and green notes, though care must be taken to avoid overuse, which can lead to an overpowering aroma. Formulators often use it sparingly to achieve the desired effect without overwhelming the overall profile.
Citation hooks: FlavScents; industry practice
9. Confidence & Data Quality Notes
The data on 2-ethyl-3-methoxypyrazine is well-established, with comprehensive sensory and regulatory information available. Industry practices are well-documented, though specific use levels may vary based on formulation goals. 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 2026-01-26 23:29:06 GMT (p2)