FlavScents AInsights Entry for 2-Methoxy-5-methyl pyrazine (CAS: 2882-22-6)

1. Identity & Chemical Information

• Common Name(s): 2-Methoxy-5-methyl pyrazine
• IUPAC Name: 2-Methoxy-5-methylpyrazine
• CAS Number: 2882-22-6
• FEMA Number: 3247
• Other Identifiers: FL No. 07.061
• Molecular Formula: C6H8N2O
• Molecular Weight: 124.14 g/mol

2-Methoxy-5-methyl pyrazine is a heterocyclic aromatic compound characterized by a pyrazine ring substituted with a methoxy group and a methyl group. The presence of these functional groups contributes to its distinctive odor profile, which is often described as earthy and nutty. The methoxy group is particularly significant in enhancing the compound's odor intensity and diffusion.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

2-Methoxy-5-methyl pyrazine is known for its potent earthy, nutty, and green bell pepper-like aroma. It is a high-impact odorant, meaning that even at low concentrations, it can significantly influence the overall sensory profile of a product. The compound is often used as an impact note in flavor formulations to impart a realistic earthy or green character. Its odor threshold is notably low, typically in the range of parts per billion (ppb), which underscores its potency.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

This compound naturally occurs in various foods, including bell peppers, peas, and potatoes. It is also found in some wines and is a product of the Maillard reaction, a chemical reaction between amino acids and reducing sugars that occurs during the cooking process. The presence of 2-methoxy-5-methyl pyrazine in natural sources supports its designation as a "natural flavor" in regulatory terms.

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

4. Use in Flavors

2-Methoxy-5-methyl pyrazine is utilized in a variety of flavor categories, including savory, vegetable, and nutty profiles. It serves as an impact note, providing authenticity and depth to flavor systems. Typical use levels in finished food products range from 0.01 to 0.1 ppm, depending on the desired intensity and the specific application. The compound is stable under typical food processing conditions, but formulators should consider its high volatility and potential for oxidation.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In fragrance applications, 2-methoxy-5-methyl pyrazine is used to impart earthy and green notes, often in fine fragrances and personal care products. It acts as a modifier or trace realism component, enhancing the complexity of the fragrance. Typical concentration ranges are from 0.01% to 0.1% in the fragrance oil. Due to its volatility, it contributes primarily to the top and 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: Listed under Regulation (EC) No 1334/2008 with FL No. 07.061.
• United Kingdom: Follows EU regulations post-Brexit.
• Asia: Approved for use in Japan and China, with specific restrictions varying by country.
• Latin America: Generally accepted, but specific regulations may vary by country.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

For oral exposure, 2-methoxy-5-methyl pyrazine is considered safe at typical use levels, with no specific ADI established but supported by GRAS status. Dermal exposure in fragrance applications is generally safe, with low potential for irritation or sensitization. Inhalation exposure is minimal due to its low volatility at typical use concentrations. Overall, the risk profile is similar for both food and fragrance applications.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

2-Methoxy-5-methyl pyrazine is valued for its ability to impart a realistic earthy and green character to both flavors and fragrances. It synergizes well with other pyrazines and green notes. Formulators should be cautious of its potency to avoid overpowering the blend. It is often under-used due to its strong impact, but when balanced correctly, it can enhance the authenticity of the product.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on 2-methoxy-5-methyl pyrazine is well-established, with comprehensive sensory and regulatory information available. Industry practices are well-documented, though specific use levels may vary. There are no significant data gaps, but formulators should verify regional regulatory compliance.

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 2026-02-26 15:37:18 GMT (p2)