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: 3247
• Other Identifiers: FL No. 07.084
• Molecular Formula: C7H10N2
• Molecular Weight: 122.17 g/mol

2,3,5-Trimethyl pyrazine is a heterocyclic aromatic organic compound characterized by a pyrazine ring substituted with three methyl groups. This structure contributes to its distinct nutty, roasted aroma, which is significant in flavor and fragrance applications. The presence of nitrogen atoms in the pyrazine ring influences its odor profile, enhancing its ability to impart a warm, earthy scent.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

2,3,5-Trimethyl pyrazine is renowned for its potent, nutty, and roasted aroma, often described as reminiscent of roasted nuts, coffee, and cocoa. It exhibits a strong intensity and moderate diffusion, making it an impactful note in flavor compositions. The compound's odor threshold is relatively low, allowing it to be effective even at minimal concentrations. It serves as an impact note in flavor systems, providing depth and authenticity to roasted and nutty 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 chemical process that occurs between amino acids and reducing sugars during the roasting or cooking of foods. This compound's presence in naturally processed foods allows it to be designated as a "natural flavor" in certain 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 coffee, cocoa, nut, and roasted meat flavors. It functions as a key impact note, enhancing the authenticity and richness 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, but may be susceptible to oxidation over extended periods.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In the fragrance industry, 2,3,5-trimethyl pyrazine is utilized in creating warm, nutty, and gourmand scents. It is commonly found in fragrance families such as oriental and gourmand, where it acts as a modifier or impact note. Typical concentration ranges in fragrance formulations are from trace amounts to 0.5%, depending on the desired effect. Its volatility allows it to contribute primarily to the middle notes of a fragrance composition.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

In the United States, 2,3,5-trimethyl pyrazine is recognized as GRAS (Generally Recognized As Safe) by FEMA for use in flavors. In the European Union, it is listed under Regulation (EC) No 1334/2008 with the FL number 07.084. The United Kingdom follows similar regulations post-Brexit. In Asia, including Japan and China, it is approved for use in food flavors, although specific regulatory details may vary. In Latin America, countries like Brazil and those in MERCOSUR recognize its use under harmonized flavor regulations.

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 flavor use levels, with no specific ADI established but generally accepted under the threshold of toxicological concern (TTC) principles. Dermal exposure in fragrance applications shows low irritation potential, and it is not a known sensitizer, aligning with IFRA guidelines. Inhalation exposure is minimal due to its low volatility, but occupational exposure should be managed with standard safety practices. 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 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 potent aroma, as overuse can lead to overpowering and unbalanced profiles. It is often under-utilized in lighter applications where subtlety is required.

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 regulatory information available. Industry practices are well-documented, though specific use levels may vary by application. Some data gaps exist in regional regulatory specifics, particularly in emerging markets, but these do not significantly impact its overall safety and efficacy profile.

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 2026-04-16 15:30:43 GMT (p2)