FlavScents AInsights Entry for 2,5-Dimethyl Pyrazine (CAS: 123-32-0)

1. Identity & Chemical Information

• Common Name(s): 2,5-Dimethyl pyrazine
• IUPAC Name: 2,5-Dimethylpyrazine
• CAS Number: 123-32-0
• FEMA Number: 3275
• Other Identifiers: FL No. 07.038
• Molecular Formula: C6H8N2
• Molecular Weight: 108.14 g/mol

2,5-Dimethyl pyrazine is a heterocyclic aromatic organic compound characterized by a pyrazine ring substituted with two methyl groups at the 2 and 5 positions. This structure contributes to its distinct nutty and roasted aroma, which is significant in flavor applications. The presence of nitrogen atoms in the pyrazine ring is crucial for its odor profile, influencing both its intensity and diffusion characteristics.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

2,5-Dimethyl pyrazine is known for its strong, nutty, and roasted aroma, often described as reminiscent of roasted nuts, coffee, and cocoa. It has a moderate to high odor intensity and is used to impart a warm, savory note in flavor formulations. The compound is typically employed as an impact note, providing a characteristic roasted flavor that enhances the overall sensory experience. While specific taste and odor thresholds are not widely documented, its potent aroma suggests a low threshold, making it effective even at low concentrations.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

2,5-Dimethyl pyrazine naturally occurs in various roasted and cooked 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 cooking or roasting of foods. This reaction is crucial for the development of flavor and color in cooked foods, contributing to the "browned" aroma and taste. Its 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

2,5-Dimethyl pyrazine is extensively used in flavor formulations, particularly in savory and roasted flavor profiles. It is commonly found in applications such as coffee, cocoa, nut, and meat flavors. Its functional role is to provide a roasted, nutty note that enhances the authenticity and complexity of the flavor profile. Typical use levels in finished food products range from 0.1 to 10 ppm, with lower concentrations used for subtle background notes and higher concentrations for more pronounced impact. The compound is relatively stable under typical food processing conditions, though it may degrade at very high temperatures or extreme pH levels.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In the fragrance industry, 2,5-dimethyl pyrazine is used to impart a warm, nutty aroma, often in gourmand and oriental fragrance families. It serves as a trace realism note or a modifier, adding depth and warmth to the fragrance composition. Typical concentration ranges in fragrance formulations are low, often below 0.1%, due to its potent aroma. It contributes primarily to the middle notes of a fragrance, providing a lasting roasted character that complements other sweet or spicy elements.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

In the United States, 2,5-dimethyl pyrazine is recognized as GRAS (Generally Recognized As Safe) by FEMA for use in food flavors. In the European Union, it is listed under Regulation (EC) No 1334/2008 with FL No. 07.038, allowing its use in food flavorings. The United Kingdom follows similar regulations post-Brexit. In Asia, including Japan and China, it is generally accepted for use in food flavors, though specific regulatory details may vary. In Latin America, such as Brazil and MERCOSUR countries, it is typically harmonized with international standards, though local regulations should be consulted for specific applications.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

For oral exposure, 2,5-dimethyl pyrazine is considered safe at typical flavor use levels, with no specific ADI (Acceptable Daily Intake) established, reflecting its low toxicity. Dermal exposure in fragrance applications is generally safe, with no significant irritation or sensitization reported at typical use levels. Inhalation exposure, relevant for occupational settings, should be managed to avoid excessive exposure, though its volatility is moderate. Overall, the risk profiles for food and fragrance applications are similar, with no significant safety concerns at typical use levels.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

2,5-Dimethyl pyrazine is valued for its ability to impart a roasted, nutty character to both flavors and fragrances. It synergizes well with other pyrazines and Maillard reaction products, enhancing the complexity of savory and roasted profiles. Formulators should be cautious of its potent aroma, as overuse can lead to an overpowering or artificial note. It is often under-used in applications where a subtle roasted background is desired, providing an opportunity for creative formulation.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on 2,5-dimethyl pyrazine is well-established, with comprehensive sensory and regulatory information available. Industry practices are well-documented, though specific use levels may vary by application. Known data gaps include precise odor thresholds and detailed toxicological studies, though existing data supports its safe use in typical applications.

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 2026-03-18 17:04:14 GMT (p2)