FlavScents AInsights Entry for 2,3,5-Trimethyl Pyrazine

1. Identity & Chemical Information

• Common Name(s): 2,3,5-Trimethyl pyrazine
• IUPAC Name: 2,3,5-Trimethylpyrazine
• CAS Number: 14667-55-1
• FEMA Number: 3244
• Other Identifiers: FL No. 07.061
• Molecular Formula: C7H10N2
• Molecular Weight: 122.17 g/mol

2,3,5-Trimethyl pyrazine is a heterocyclic aromatic compound characterized by a pyrazine ring substituted with three methyl groups. The presence of these methyl groups contributes to its distinct nutty and roasted aroma, which is significant in flavor and fragrance applications. The compound's structure-odor relationship is primarily influenced by the electron-rich nature of the pyrazine ring, enhancing its olfactory impact.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

2,3,5-Trimethyl pyrazine is known for its potent nutty, roasted, and earthy aroma, often described as reminiscent of roasted nuts, coffee, and cocoa. It exhibits a strong odor intensity with moderate diffusion, making it an impactful note in flavor compositions. The taste threshold is relatively low, allowing it to contribute significantly even at minimal concentrations. Its typical sensory role is as an impact note, providing depth and authenticity to nutty and roasted flavor profiles.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

2,3,5-Trimethyl pyrazine naturally occurs in various roasted foods, including coffee, cocoa, and roasted nuts. It is primarily formed through the Maillard reaction, a complex series of chemical reactions between amino acids and reducing sugars during the roasting process. This compound is also found in fermented products, contributing to their characteristic flavors. Its presence in natural sources supports its designation as a "natural flavor" in regulatory contexts.

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

4. Use in Flavors

2,3,5-Trimethyl pyrazine is extensively used in flavor formulations, particularly in nut, coffee, cocoa, and roasted meat flavors. It serves as an impact note, enhancing the authenticity and depth of these profiles. Typical use levels in finished food products range from 0.1 to 5 ppm, with higher concentrations used in more robust flavor systems. The compound is stable under typical processing conditions, including heat and pH variations, but may oxidize over extended storage.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In fragrance applications, 2,3,5-trimethyl pyrazine is used to impart a warm, nutty, and roasted character, often in gourmand and oriental fragrance families. It functions as a trace realism note, adding complexity and depth. Typical concentrations in fragrance formulations are low, often below 0.1%, due to its potent aroma. It contributes primarily to the middle notes, providing a lasting impression without overwhelming the composition.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

United States

• Flavor Use: Recognized as GRAS by FEMA.
• Fragrance Use: No specific restrictions noted.

European Union

• Flavor Use: Approved under Regulation (EC) No 1334/2008 with FL No. 07.061.
• Fragrance Use: Subject to general safety regulations.

United Kingdom

• Post-Brexit, aligns with EU regulations for flavor and fragrance use.

Asia

• Japan: Approved for use in flavors.
• China: Listed in national flavor standards.
• ASEAN: Generally recognized, but specific approvals may vary.

Latin America

• Brazil/MERCOSUR: Approved for use in flavors, with harmonized safety assumptions.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Oral Exposure

2,3,5-Trimethyl pyrazine is considered safe for use in food flavors at typical concentrations, with an acceptable daily intake (ADI) established by FEMA. The compound's margin of safety is high due to its low usage levels.

Dermal Exposure

In fragrance applications, it is not known to cause irritation or sensitization at typical use levels. IFRA standards do not list specific restrictions for this compound.

Inhalation Exposure

Volatility is moderate, and while occupational exposure is unlikely to pose significant risks, standard safety precautions are recommended.

Overall, the risk profiles for food and fragrance applications are similar, with no significant differences noted.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

2,3,5-Trimethyl pyrazine is valued for its ability to impart a realistic roasted and nutty character to both flavors and fragrances. It synergizes well with other pyrazines and roasted notes, enhancing complexity. Formulators should be cautious of its potency, as overuse can lead to an overpowering aroma. It is often under-utilized in non-traditional applications, where it can add unexpected depth.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on 2,3,5-trimethyl pyrazine is well-established, with comprehensive sensory and safety profiles documented in authoritative sources. Industry practices are consistent with documented guidelines, though some regional regulatory nuances may exist. Data gaps are minimal, primarily related to long-term exposure studies.

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 2026-01-26 15:46:40 GMT (p2)