FlavScents AInsights Entry for 2,3,5,6-Tetramethyl Pyrazine (CAS: 1124-11-4)

1. Identity & Chemical Information

• Common Name(s): Tetramethylpyrazine
• IUPAC Name: 2,3,5,6-tetramethylpyrazine
• CAS Number: 1124-11-4
• FEMA Number: 3247
• Other Identifiers: FL No. 07.211
• Molecular Formula: C8H12N2
• Molecular Weight: 136.19 g/mol

2,3,5,6-Tetramethyl pyrazine is a heterocyclic aromatic organic compound. It features a pyrazine ring substituted with four methyl groups, which contribute to its distinct odor profile. The presence of nitrogen atoms in the pyrazine ring is crucial for its characteristic aroma, often described as nutty or roasted, which is significant in both flavor and fragrance applications.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

2,3,5,6-Tetramethyl pyrazine is known for its strong, nutty, and roasted aroma, reminiscent of cocoa and coffee. It is often described as having a warm, earthy character with moderate intensity and good diffusion. The compound is used as an impact note in flavor formulations, providing depth and complexity. While specific taste and odor thresholds are not widely documented, it is recognized for its potent sensory impact even at low concentrations.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

2,3,5,6-Tetramethyl pyrazine occurs naturally in various foods, including cocoa, coffee, and roasted nuts. It is primarily formed through the Maillard reaction, a chemical reaction between amino acids and reducing sugars that occurs during the roasting and cooking of foods. This compound is often associated with the "browning" flavors in cooked foods, contributing to the designation of "natural flavor" in certain contexts.

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

4. Use in Flavors

2,3,5,6-Tetramethyl pyrazine is extensively used in flavor formulations, particularly in chocolate, coffee, and nut flavors. It serves as a key impact note, enhancing the roasted and nutty characteristics of these profiles. Typical use levels in finished food products range from 0.1 to 5 ppm, depending on the desired intensity and application. The compound is stable under typical processing conditions, including heat and pH variations, making it versatile for various food systems.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In fragrance applications, 2,3,5,6-tetramethyl pyrazine is used to impart a warm, nutty aroma, often in gourmand and oriental fragrance families. It acts as a modifier or trace realism note, contributing to the overall complexity of the scent. Typical concentration ranges in fragrance formulations are low, often below 0.1%, due to its potent aroma. The compound contributes primarily to the middle notes of a fragrance, providing a lasting warmth and depth.

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. 07.211.
• United Kingdom: Follows EU regulations post-Brexit.
• Asia: Approved for use in Japan and China, with specific concentration limits.
• Latin America: Generally accepted in Brazil and MERCOSUR countries, with harmonized assumptions.

Explicit approvals exist for flavor use, while fragrance applications are subject to IFRA guidelines. There are no significant known uncertainties or country-specific variability in its regulatory status.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

For oral exposure, 2,3,5,6-tetramethyl pyrazine is considered safe at typical use levels in food, with a high margin of safety. Dermal exposure in fragrance applications is generally low risk, with no significant irritation or sensitization reported. Inhalation exposure is minimal due to its low volatility. Overall, the risk profiles for food and fragrance applications are similar, with no major safety concerns identified.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

2,3,5,6-Tetramethyl pyrazine is valued for its ability to enhance roasted and nutty notes in both flavors and fragrances. It synergizes well with other pyrazines and Maillard reaction products. Formulators should be cautious of its potency, as overuse can lead to an overpowering aroma. It is often under-utilized in complex formulations where subtlety is required.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on 2,3,5,6-tetramethyl pyrazine is well-established, with comprehensive sensory and regulatory information available. Industry practices are well-documented, though specific sensory thresholds are less frequently reported. There are no significant data gaps or regulatory ambiguities noted.

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 2026-08-31 12:09:02 GMT (p2)