FlavScents AInsights Entry for 2-Methoxy-3-methyl pyrazine (CAS: 2847-30-5)

1. Identity & Chemical Information

• Common Name(s): 2-Methoxy-3-methyl pyrazine
• IUPAC Name: 2-Methoxy-3-methylpyrazine
• CAS Number: 2847-30-5
• FEMA Number: 3248
• Other Identifiers: FL No. 07.061
• Molecular Formula: C6H8N2O
• Molecular Weight: 124.14 g/mol

2-Methoxy-3-methyl pyrazine is a heterocyclic aromatic compound characterized by a pyrazine ring substituted with methoxy and methyl groups. The presence of these functional groups contributes to its distinct odor profile, which is significant in both flavor and fragrance applications.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

2-Methoxy-3-methyl pyrazine is renowned for its potent earthy, nutty, and green bell pepper-like aroma. It is a high-impact compound with a low odor threshold, often described as having a musty, roasted character. This compound is typically used as an impact note or modifier in flavor formulations to impart a realistic, earthy quality.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

This compound naturally occurs in various foods, including bell peppers, peas, and asparagus. It is also found in some wines and is a product of the Maillard reaction, which occurs during the roasting and cooking of foods. Its presence in natural sources allows it to be designated as a "natural flavor" in certain regulatory contexts.

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

4. Use in Flavors

2-Methoxy-3-methyl pyrazine is used across multiple flavor categories, including savory, vegetable, and nutty profiles. It serves as a functional impact note, enhancing the authenticity of vegetable and roasted flavors. Typical use levels in finished food products range from 0.01 to 0.1 ppm, with higher concentrations potentially leading to overpowering effects. It is stable under typical food 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-methoxy-3-methyl pyrazine is used to add depth and realism to green and earthy scent profiles. It is often employed in trace amounts due to its high potency, contributing primarily to the top and middle notes of a fragrance composition. Its volatility allows it to impart an immediate impact upon application.

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 07.061.
• United Kingdom: Follows EU regulations post-Brexit.
• Asia: Approved for use in Japan and China, with specific restrictions in some ASEAN countries.
• Latin America: Generally accepted, with specific regulations in Brazil and MERCOSUR countries.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

For oral exposure, 2-methoxy-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 usage concentrations. The risk profiles are consistent across food and fragrance applications.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

2-Methoxy-3-methyl pyrazine is valued for its ability to impart a realistic earthy and green note, making it indispensable in certain flavor and fragrance formulations. It synergizes well with other pyrazines and roasted notes but can be overpowering if not used judiciously. Formulators should be cautious of its potency to avoid overwhelming the desired profile.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on 2-methoxy-3-methyl pyrazine is well-established, with comprehensive sensory and regulatory information available. While industry practices are well-documented, some variability in natural occurrence data may exist due to differences in food sources and processing methods.

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 2026-03-05 13:10:23 GMT (p2)