FlavScents AInsights Entry: 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. 07.008
• Molecular Formula: C7H10N2
• Molecular Weight: 122.17 g/mol

2,3,5-Trimethyl pyrazine is a heterocyclic aromatic compound characterized by a pyrazine ring with three methyl groups attached. The presence of these methyl groups significantly influences its odor profile, contributing to its nutty, roasted aroma, which is highly valued in flavor applications. The compound's structure-odor relationship is primarily dictated by the electron-rich nature of the pyrazine ring, enhancing its sensory impact.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

2,3,5-Trimethyl pyrazine is renowned for its distinctive nutty, roasted, and cocoa-like aroma. It is often described as having a warm, earthy character with moderate to high intensity and good diffusion. This compound is typically used as an impact note in flavor formulations, providing depth and authenticity to roasted and nutty profiles. Its taste threshold is relatively low, allowing it to impart significant flavor at minimal concentrations.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

2,3,5-Trimethyl pyrazine is naturally found in various roasted 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 roasting or cooking of foods. This reaction is crucial for the development of the characteristic flavors and aromas associated with cooked and roasted products. The compound's 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 categories such as chocolate, coffee, nut, and roasted flavors. It serves as a key impact note, enhancing the authenticity and complexity of these profiles. Typical use levels in finished food products range from 0.1 to 5 ppm, with variations 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-trimethyl pyrazine is used to impart a warm, nutty, and roasted character. It is commonly found in gourmand and oriental fragrance families, where it acts as a modifier or trace realism note. Typical concentrations in fragrance formulations are low, often below 0.1%, due to its potent aroma. The compound contributes primarily to the middle notes, providing a rich, warm background that enhances the overall fragrance profile.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States: Recognized as GRAS by FEMA for flavor use.
• European Union: Approved under Regulation (EC) No 1334/2008 with FL No. 07.008.
• United Kingdom: Follows EU regulations post-Brexit with no significant divergence reported.
• Asia: Approved for use in Japan and China, with specific usage guidelines.
• Latin America: Generally accepted in Brazil and MERCOSUR countries, subject to local regulations.

The regulatory status of 2,3,5-trimethyl pyrazine is well-established across major markets, with harmonized assumptions supporting its use in both flavor and fragrance applications.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

For oral exposure, 2,3,5-trimethyl pyrazine is considered safe at typical usage levels, with an established ADI and a wide 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, but occupational safety measures should be observed in manufacturing settings. The risk profiles for food and fragrance applications are similar, with no major 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 rich, roasted character to both flavors and fragrances. It synergizes well with other pyrazines and roasted notes, enhancing complexity and depth. Formulators should be cautious of its potency, as overuse can lead to an overpowering or burnt aroma. It is often under-utilized in non-traditional applications, where it can add unexpected warmth and richness.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on 2,3,5-trimethyl pyrazine is well-documented, with robust sensory and regulatory information available. Industry practices are well-established, though some undocumented uses may exist. No significant data gaps or regulatory ambiguities are noted, providing high confidence in its application and safety.

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 any item is missing, immediately revise the entry to fix it before returning the final output.

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 2026-02-26 15:23:30 GMT (p2)