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. 07.084
• 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 distinctive nutty and roasted aroma, which is significant in flavor applications. The compound's structure-odor relationship is primarily influenced by the electron-rich pyrazine ring, which enhances its volatility and sensory impact.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

2,3,5-Trimethyl pyrazine is renowned for its potent nutty, roasted, and cocoa-like aroma, often described as reminiscent of roasted peanuts or coffee. It exhibits a strong, diffusive character with a moderate to high intensity. The compound is typically used as an impact note in flavor formulations, providing depth and authenticity to roasted and nutty profiles. Its odor threshold is relatively low, allowing it to impart significant sensory effects even at minimal concentrations.

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 peanuts. 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 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 for its ability to enhance roasted, nutty, and cocoa profiles. It is commonly applied in categories such as confectionery, bakery, and savory products. The compound serves as an impact note, providing authenticity and depth to flavor systems. Typical use levels in finished food products range from 0.1 to 5 ppm, with variations depending on the desired intensity and product matrix. It is generally stable under typical processing conditions, though it may degrade at extreme pH levels or prolonged high temperatures.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In fragrance applications, 2,3,5-trimethyl pyrazine contributes to gourmand and nutty accords, often used in fine fragrances and personal care products. It acts as a modifier, enhancing the realism of nutty and roasted notes. Typical concentration ranges in fragrance formulations are from trace amounts to 0.5%, depending on the desired effect. The compound is relatively volatile, contributing primarily to the top and 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 flavor use. In the European Union, it is approved under Regulation (EC) No 1334/2008 and assigned FL No. 07.084. The United Kingdom follows similar regulations post-Brexit. In Asia, it is generally accepted in Japan and China, though specific regulatory details may vary. In Latin America, countries like Brazil and those in MERCOSUR typically align with international standards, but local regulations should be verified.

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 an ADI not specifically established but supported by 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 in typical use concentrations. Overall, the risk profiles for food and fragrance applications are similar, with no significant safety concerns at standard use levels.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

2,3,5-Trimethyl pyrazine is valued for its ability to impart authentic roasted and nutty notes, making it a versatile tool in both flavor and fragrance formulations. It synergizes well with other pyrazines and Maillard reaction products, enhancing complexity and depth. Formulators should be cautious of its potent aroma, as overuse can lead to overpowering or unbalanced profiles. It is often under-utilized in savory applications, where it can add significant value.

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. There are no significant data gaps, but formulators should verify local regulatory requirements due to potential regional variations.

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 12:09:38 GMT (p2)