FlavScents AInsights Entry: 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: 3249
- Other Identifiers: FL No. 07.211
- 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 distinctive odor profile, which is crucial for its application in flavor and fragrance formulations.
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 often described as having a strong, diffusive character with a low odor threshold, making it an impactful note even at low concentrations. This compound is typically used as an impact note in flavor compositions, providing authenticity and depth to vegetable, nut, and earthy profiles.
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 coffee. The formation of 2-methoxy-3-methyl pyrazine in nature is often associated with enzymatic processes and the Maillard reaction, which occurs during the roasting or cooking of foods. Its presence in natural sources supports its designation as a "natural flavor" in regulatory contexts.
Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs
4. Use in Flavors
2-Methoxy-3-methyl pyrazine is utilized across a range of flavor categories, including vegetable, nut, and earthy profiles. It serves as a critical impact note, enhancing the authenticity of these flavors. Typical use levels in finished food products range from 0.01 to 0.1 ppm, with variations depending on the desired intensity and application. The compound 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 impart a green, earthy note, often in fine fragrances and personal care products. It acts as a modifier or impact note, contributing to the top and middle notes of a fragrance composition. Typical concentration ranges are from trace amounts to 0.05%, depending on the desired effect 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. 07.211.
- United Kingdom: Follows EU regulations post-Brexit.
- Asia: Approved for use in Japan and China, with specific concentration limits.
- Latin America: Generally recognized in Brazil and MERCOSUR countries, with harmonized assumptions.
Explicit approvals and harmonized assumptions are prevalent, though specific concentration limits may vary by country.
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 an established ADI by FEMA. Dermal exposure in fragrance applications is generally safe, with low irritation potential, though IFRA guidelines should be consulted for specific product types. Inhalation exposure is minimal due to low volatility, but occupational safety measures should be observed during handling.
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 note to both flavors and fragrances. It synergizes well with other pyrazines and green notes, enhancing complexity. Formulators should be cautious of its potent aroma, as overuse can lead to an overpowering effect. It is often under-utilized in nut and vegetable profiles, where it can add significant depth.
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. Industry practices are well-documented, though some regional regulatory nuances may require further clarification.
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 2026-01-29 19:32:44 GMT (p2)
