FlavScents AInsights Entry for 5-Methyl Quinoxaline (CAS: 13708-12-8)

1. Identity & Chemical Information

• Common Name(s): 5-Methyl Quinoxaline
• IUPAC Name: 5-Methylquinoxaline
• CAS Number: 13708-12-8
• FEMA Number: Not available
• Other Identifiers: Not available
• Molecular Formula: C9H8N2
• Molecular Weight: 144.18 g/mol

5-Methyl quinoxaline is a heterocyclic aromatic compound characterized by a quinoxaline core with a methyl group at the 5-position. The presence of nitrogen atoms in the ring structure contributes to its distinctive odor profile, which is relevant in both flavor and fragrance applications.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

5-Methyl quinoxaline is known for its distinct odor, often described as nutty, roasted, and slightly sweet. It can impart a warm, savory note reminiscent of roasted nuts or coffee, making it valuable in creating complex flavor profiles. The intensity of its aroma is moderate, allowing it to serve as both an impact note and a background enhancer in formulations. Specific taste and odor thresholds are not well-documented, but its sensory role is typically as a modifier or enhancer in both flavor and fragrance systems.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

5-Methyl quinoxaline is not commonly found in nature but can be formed through the Maillard reaction, a chemical reaction between amino acids and reducing sugars that occurs during the cooking process. This reaction is responsible for the development of complex flavors and aromas in cooked foods, such as roasted coffee and grilled meats. Its formation through such pathways makes it relevant for "natural flavor" designations when derived from natural processes.

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

4. Use in Flavors

5-Methyl quinoxaline is utilized in various flavor categories, including savory, nutty, and roasted profiles. It plays a functional role as a flavor enhancer, contributing depth and complexity to food products. Typical use levels in finished food products are not explicitly documented, but industry practices suggest low to moderate ppm levels, depending on the desired intensity and application. It is generally stable under typical food processing conditions, although extreme heat or acidic environments may affect its stability.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In fragrance applications, 5-methyl quinoxaline is used to impart warm, nutty, and roasted notes, fitting well within gourmand and oriental fragrance families. It serves as a trace realism component or modifier, enhancing the richness and depth of the fragrance. Typical concentration ranges are qualitative, with usage often in trace amounts to achieve the desired effect. Its volatility allows it to contribute to both the middle and base 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 should comply with general safety standards.
• European Union: Not specifically listed under Regulation (EC) No 1334/2008; assumed to be used under general flavoring guidelines.
• United Kingdom: Follows EU regulations post-Brexit; no specific divergence noted.
• Asia: Limited specific data; general compliance with local flavoring regulations is advised.
• Latin America: No specific data; assumed to follow general regional guidelines for flavor and fragrance materials.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

• Oral Exposure: Data not found for specific ADI or MSDI values; general safety practices should be followed.
• Dermal Exposure: Limited data on irritation or sensitization; IFRA guidelines should be consulted for fragrance use.
• Inhalation Exposure: Volatility suggests potential for inhalation exposure; occupational safety measures should be considered.

Risk profiles may differ between food and fragrance applications, with fragrance use requiring careful consideration of dermal and inhalation exposure.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

5-Methyl quinoxaline is valued for its ability to enhance and modify flavor and fragrance profiles, particularly in savory and gourmand applications. It synergizes well with other roasted and nutty notes, but care should be taken to avoid overuse, which can lead to an overpowering or unbalanced profile. Formulators should consider its stability under various conditions and its role as a background enhancer rather than a primary note.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on 5-methyl quinoxaline is well-established in terms of its chemical identity and sensory characteristics. However, specific regulatory approvals and toxicological data are less documented, requiring formulators to rely on industry-typical practices and general safety guidelines. Known data gaps include specific ppm usage levels and comprehensive toxicological profiles.

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 2026-06-15 12:08:54 GMT (p2)