FlavScents AInsights Entry for 2-methyl-3(or 5)-(methyl thio) pyrazine (CAS: 68378-12-1)

1. Identity & Chemical Information

• Common Name(s): 2-Methyl-3-(or 5)-(methylthio)pyrazine
• IUPAC Name: 2-Methyl-3-(methylthio)pyrazine
• CAS Number: 68378-12-1
• FEMA Number: Not available
• Other Identifiers: FL number not available; CoE number not available; IFRA reference not available
• Molecular Formula: C6H8N2S
• Molecular Weight: 140.21 g/mol

2-Methyl-3-(or 5)-(methylthio)pyrazine is a heterocyclic compound characterized by a pyrazine ring substituted with a methyl group and a methylthio group. The presence of sulfur in the methylthio group contributes significantly to its potent odor profile, which is often described as earthy and nutty. The structural features of this compound are crucial for its sensory impact, particularly in flavor applications.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

2-Methyl-3-(or 5)-(methylthio)pyrazine is known for its strong, earthy, and nutty odor, reminiscent of roasted nuts or potatoes. It is a high-impact aroma compound, meaning even small concentrations 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 roasted or earthy character. Specific odor thresholds are not clearly reported, but it is recognized for its potent sensory attributes.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

This compound is naturally found in various roasted foods, including coffee and cocoa, as well as in some vegetables like potatoes. It is typically formed through the Maillard reaction, a chemical reaction between amino acids and reducing sugars that occurs during the roasting or cooking process. Its presence in natural foods supports its designation as a "natural flavor" in certain regulatory contexts.

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

4. Use in Flavors

2-Methyl-3-(or 5)-(methylthio)pyrazine is used in flavor formulations to enhance roasted, nutty, and earthy notes. It is commonly applied in savory products, such as soups and sauces, as well as in snack foods and confectionery. Typical use levels in finished products range from 0.1 to 5 ppm, depending on the desired intensity and the matrix of the food product. The compound is relatively stable under typical processing conditions, but care should be taken to avoid excessive heat, which may degrade its sensory properties.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In fragrance applications, 2-methyl-3-(or 5)-(methylthio)pyrazine is used to impart earthy and nutty notes, often in combination with other green or woody elements. It is utilized in fragrance families such as fougère and oriental. The compound typically functions as a trace realism enhancer or modifier, with concentrations generally kept low to prevent overpowering other fragrance components. Its volatility allows it to contribute 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: Not explicitly listed as FEMA GRAS; usage in flavors may be subject to general safety evaluations.
• European Union: Not specifically listed under Regulation (EC) No 1334/2008; may be used under general flavoring principles.
• United Kingdom: Follows EU regulations post-Brexit with no significant divergence reported.
• Asia: Specific regulatory status in Japan, China, and ASEAN countries not clearly documented; typically follows international safety assessments.
• Latin America: Regulatory status in Brazil and MERCOSUR countries not explicitly detailed; generally aligns with international standards.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

• Oral Exposure: No specific ADI or MSDI values are reported for this compound. General safety evaluations suggest low toxicity at typical flavor use levels.
• Dermal Exposure: Limited data on dermal irritation or sensitization; considered low risk in fragrance applications at typical concentrations.
• Inhalation Exposure: Volatility suggests potential for inhalation exposure, but no specific occupational safety concerns are documented.

Overall, the risk profile for 2-methyl-3-(or 5)-(methylthio)pyrazine does not significantly differ between food and fragrance applications, assuming typical use levels.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

2-Methyl-3-(or 5)-(methylthio)pyrazine is valued for its ability to impart a distinct roasted and earthy character to both flavors and fragrances. It synergizes well with other pyrazines and sulfur-containing compounds to enhance complexity. Formulators should be cautious of its potent aroma, which can easily dominate a blend if overused. It is often underutilized in sweet applications, where it can add depth and interest.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on 2-methyl-3-(or 5)-(methylthio)pyrazine is well-established in terms of its sensory profile and natural occurrence. However, specific regulatory approvals and detailed toxicological data are less documented, reflecting a need for further research and clarification in these areas.

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 2026-09-11 19:07:29 GMT (p2)