FlavScents AInsights Entry: Nutty Pyrazine (CAS: 23747-48-0)

1. Identity & Chemical Information

• Common Name(s): Nutty pyrazine
• IUPAC Name: 2,3-Dimethylpyrazine
• CAS Number: 23747-48-0
• FEMA Number: 3248
• Other Identifiers: FL No. 07.008
• Molecular Formula: C6H8N2
• Molecular Weight: 108.14 g/mol
• Functional Groups and Structure–Odor Relevance: Nutty pyrazine is characterized by its pyrazine ring, a nitrogen-containing heterocycle, which is crucial for its nutty, roasted aroma. The methyl groups at positions 2 and 3 enhance its olfactory properties, contributing to its distinctive scent profile.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Nutty pyrazine is renowned for its potent nutty, roasted, and earthy aroma, often described as reminiscent of roasted nuts or coffee. It exhibits a strong intensity and moderate diffusion, making it a powerful impact note in flavor formulations. The taste threshold is relatively low, allowing it to impart significant flavor even at minimal concentrations. It is typically used as an impact note to enhance the authenticity and depth of nutty and roasted flavor profiles.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Nutty pyrazine is naturally found in a variety of roasted foods, including coffee, cocoa, and roasted nuts. It is primarily formed through the Maillard reaction, a chemical reaction between amino acids and reducing sugars that occurs during the roasting process. This compound is significant in the designation of "natural flavor" due to its presence in naturally processed foods.

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

4. Use in Flavors

Nutty pyrazine is extensively used in flavor formulations for its ability to impart a roasted, nutty character. It is commonly applied in categories such as coffee, chocolate, nut, and savory flavors. Its functional role is to provide an impact note that enhances the realism and complexity of flavor systems. Typical use levels in finished food or beverage products range from 0.1 to 5 ppm, with industry-typical concentrations often around 1 ppm. It is stable under heat but may degrade under acidic conditions.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In fragrance applications, nutty pyrazine is used to add depth and realism to gourmand and woody fragrance families. It serves as a trace realism note or modifier, contributing to the overall complexity of the scent. Typical concentration ranges are qualitative, often used in trace amounts due to its potent aroma. It contributes primarily to the middle notes of a fragrance composition.

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: Aligns with EU regulations post-Brexit.
• Asia: Approved for use in Japan and China, with specific concentration limits varying by country.
• Latin America: Generally accepted in Brazil and MERCOSUR countries, subject to local regulations.

Explicit approvals exist for flavor use, with harmonized assumptions across regions. However, country-specific variability may occur, particularly in Asia and Latin America.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

For oral exposure, nutty pyrazine is considered safe within the established ADI and MSDI limits, with a wide margin of safety. Dermal exposure in fragrance use is generally low risk, with no significant irritation or sensitization reported. Inhalation exposure is minimal due to its low volatility, but occupational exposure should be managed with standard safety practices. Risk profiles are consistent between food and fragrance applications.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Nutty pyrazine is valued for its ability to enhance nutty and roasted profiles with authenticity. It synergizes well with other pyrazines and roasted notes. Formulators should be cautious of its potency to avoid overpowering the blend. It is often under-used in savory applications where its impact could enhance complexity.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

Data on nutty pyrazine is well-established, with comprehensive sensory and regulatory information available. Industry practices are well-documented, though some regional regulatory nuances may require further verification. Known data gaps are minimal, primarily related to specific regional regulatory details.

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 2026-04-16 15:20:37 GMT (p2)