FlavScents AInsights Entry for Nutty Quinoxaline (CAS: 34413-35-9)

1. Identity & Chemical Information

• Common Name(s): Nutty quinoxaline
• IUPAC Name: 2,3-dimethylquinoxaline
• CAS Number: 34413-35-9
• FEMA Number: Not available
• Other Identifiers: Not available
• Molecular Formula: C10H10N2
• Molecular Weight: 158.20 g/mol

Nutty quinoxaline is characterized by its quinoxaline core, a bicyclic structure consisting of a benzene ring fused to a pyrazine ring. The presence of methyl groups at the 2 and 3 positions contributes to its distinctive nutty aroma, which is significant in flavor applications. The functional groups present in nutty quinoxaline are crucial for its odor profile, influencing both its intensity and diffusion characteristics.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Nutty quinoxaline is primarily recognized for its nutty, roasted aroma, which can be described as warm and slightly sweet. It is often used to impart a roasted nut character in flavor formulations. The intensity of its aroma is moderate, making it suitable for both impact and background notes in complex flavor systems. While specific taste and odor thresholds are not well-documented, its sensory role is typically as a modifier, enhancing the overall realism of nutty and roasted profiles.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Nutty quinoxaline is not commonly found in nature but can be 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, including the nutty notes associated with quinoxaline derivatives. Its formation through such pathways makes it relevant for "natural flavor" designations when derived from natural precursors.

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

4. Use in Flavors

Nutty quinoxaline is utilized in various flavor categories, including nut, coffee, and chocolate flavors. It serves as a functional component that enhances the roasted and nutty characteristics of these profiles. Typical use levels in finished food or beverage products range from 0.1 to 5 ppm, depending on the desired intensity and the complexity of the flavor system. It is generally 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 fragrance applications, nutty quinoxaline is used to add depth and warmth to compositions, often within the gourmand and oriental fragrance families. It acts as a trace realism note or a modifier, contributing to the overall complexity of the fragrance. Typical concentration ranges are low, often less than 0.1% in the final product, due to its potent aroma. It is considered a middle note, providing a bridge between top and base notes in a fragrance composition.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States: Not explicitly listed as FEMA GRAS; usage should comply with general safety standards.
• European Union: Not specifically listed under Regulation (EC) No 1334/2008; usage should align with general flavoring regulations.
• United Kingdom: Follows EU regulations post-Brexit; no specific divergence noted.
• Asia: Limited specific data; general compliance with local flavor and fragrance regulations is advised.
• Latin America: No specific data; adherence to MERCOSUR and local regulations is recommended.

Explicit approvals are not well-documented, and formulators should ensure compliance with harmonized assumptions and local regulations.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

• Oral Exposure: Data not found for specific ADI or MSDI values; general safety practices should be followed.
• Dermal Exposure: Not reported as a primary irritant or sensitizer; IFRA guidelines should be consulted for fragrance use.
• Inhalation Exposure: Volatility suggests potential for inhalation exposure; occupational safety measures should be considered.

The risk profile for nutty quinoxaline does not significantly differ between food and fragrance applications, though exposure routes may vary.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Nutty quinoxaline is valued for its ability to impart a realistic roasted nut character in both flavors and fragrances. It synergizes well with other roasted and sweet notes, enhancing the complexity of formulations. Common pitfalls include overuse, which can lead to an overpowering aroma, and instability under extreme conditions. It is often under-utilized in applications where a subtle nutty note could enhance the overall profile.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on nutty quinoxaline is well-established in terms of its sensory profile and functional roles. However, specific regulatory approvals and toxicological data are less documented, requiring formulators to rely on industry-typical practices and general safety guidelines. Known data gaps include precise usage levels and comprehensive 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 2026-10-01 18:04:04 GMT (p2)