FlavScents AInsights Entry for 2-Acetyl Pyrazine
1. Identity & Chemical Information
2-Acetyl pyrazine is a chemical compound commonly used in the flavor and fragrance industry. Its IUPAC name is 1-(1H-pyrazin-2-yl)ethanone, and it is identified by the CAS number 22047-25-2. The FEMA number for 2-acetyl pyrazine is 3126. Other identifiers include its FL number, which is 07.008, and it is recognized by various regulatory bodies for its use in flavor applications.
The molecular formula of 2-acetyl pyrazine is C6H6N2O, and it has a molecular weight of 122.12 g/mol. Structurally, it contains a pyrazine ring with an acetyl group attached, which is crucial for its characteristic nutty and roasted odor profile. The presence of the acetyl group significantly influences its odor intensity and diffusion properties, making it a valuable compound in both flavor and fragrance formulations.
Citation hooks: FlavScents; PubChem; FEMA
2. Sensory Profile
2-Acetyl pyrazine is renowned for its distinctive nutty, roasted, and popcorn-like aroma. It is often described as having a warm, toasty character with moderate to high intensity. The compound is used primarily as an impact note in flavor formulations, providing a realistic roasted or baked quality to various products.
The odor threshold of 2-acetyl pyrazine is notably low, allowing it to impart its characteristic aroma even at minimal concentrations. This makes it an effective modifier in complex flavor systems, where it can enhance the overall sensory experience by adding depth and authenticity.
Citation hooks: FlavScents; peer-reviewed sensory literature
3. Natural Occurrence & Formation
2-Acetyl pyrazine is naturally found in a variety of roasted and baked foods, including coffee, cocoa, and roasted nuts. It is primarily formed through the Maillard reaction, a complex chemical process that occurs between amino acids and reducing sugars during the cooking of foods. This reaction is responsible for the development of many flavor compounds, including 2-acetyl pyrazine, which contributes to the desirable roasted and nutty notes in cooked foods.
The compound's presence in natural foods allows it to be used in "natural flavor" designations, aligning with consumer preferences for natural ingredients in food products.
Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs
4. Use in Flavors
2-Acetyl pyrazine is widely used in flavor formulations, particularly in savory and snack applications. It is commonly found in flavor categories such as nut, coffee, cocoa, and roasted meat flavors. Its functional role in flavor systems is to provide a roasted, nutty character that enhances the overall sensory profile of the product.
Typical use levels of 2-acetyl pyrazine in finished food products range from 0.1 to 5 ppm, depending on the desired intensity and the complexity of the flavor system. It is often used at low concentrations due to its potent aroma and low odor threshold. The compound is stable under typical processing conditions, including heat and pH variations, making it a versatile ingredient in various food applications.
Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature
5. Use in Fragrances
In the fragrance industry, 2-acetyl pyrazine is used to impart a warm, nutty, and roasted aroma to various product types, including perfumes, candles, and personal care products. It is often utilized in gourmand fragrance families, where it contributes to the creation of edible, comforting scent profiles.
The compound typically functions as a trace realism note or a modifier, enhancing the complexity and depth of the fragrance. Its volatility allows it to contribute to the top and middle notes of a fragrance composition, providing an initial burst of roasted aroma that transitions smoothly into the heart of the fragrance.
Citation hooks: FlavScents; IFRA; fragrance chemistry texts
6. Regulatory Status (Regional Overview)
In the United States, 2-acetyl pyrazine is recognized as Generally Recognized As Safe (GRAS) by FEMA for use in flavor applications. In the European Union, it is listed under Regulation (EC) No 1334/2008 with an assigned FL number, indicating its approval for use in food flavorings.
The regulatory status in the United Kingdom aligns with the EU regulations post-Brexit, maintaining similar standards for flavor use. In Asia, countries like Japan and China have specific regulations for flavor compounds, and 2-acetyl pyrazine is generally accepted for use in food products. In Latin America, countries such as Brazil and members of MERCOSUR follow similar guidelines, allowing its use in flavor formulations.
Citation hooks: FEMA; EFSA; national authority publications
7. Toxicology, Safety & Exposure Considerations
2-Acetyl pyrazine is considered safe for use in food and fragrance applications when used within recommended levels. For oral exposure, the compound has a high margin of safety, with no adverse effects reported at typical use levels in food products. The Acceptable Daily Intake (ADI) has not been specifically established, but its GRAS status supports its safety profile.
For dermal exposure, 2-acetyl pyrazine is not known to cause irritation or sensitization, making it suitable for use in personal care products. Inhalation exposure, particularly in occupational settings, should be managed to minimize risks, although its volatility is relatively low compared to other fragrance compounds.
Citation hooks: EFSA; FEMA; PubChem; toxicology literature
8. Practical Insights for Formulators
2-Acetyl pyrazine is valued for its ability to impart a realistic roasted and nutty character to both flavors and fragrances. It synergizes well with other Maillard reaction products and can enhance the authenticity of savory and snack flavors. Formulators should be cautious of its potent aroma, as overuse can lead to an overpowering or artificial sensory profile.
Common pitfalls include using it at too high concentrations, which can dominate the flavor or fragrance composition. It is often under-used in complex systems where its subtle impact can significantly enhance the overall sensory experience.
Citation hooks: FlavScents; industry practice
9. Confidence & Data Quality Notes
The data on 2-acetyl pyrazine is well-established, with comprehensive information available from authoritative sources such as FEMA and EFSA. Industry practices are well-documented, although some variability exists in use levels and applications. Known data gaps are minimal, and regulatory ambiguities are rare, given its widespread acceptance and use.
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 22:06:00 GMT (p2)
