FlavScents AInsights Entry for Chocolate Pyrazine B (CAS: 2847-30-5)

1. Identity & Chemical Information

• Common Name(s): Chocolate Pyrazine B
• IUPAC Name: 2,3-Dimethylpyrazine
• CAS Number: 2847-30-5
• FEMA Number: Not available
• Other Identifiers: FL number not available; CoE number not available; IFRA reference not available
• Molecular Formula: C6H8N2
• Molecular Weight: 108.14 g/mol
• Functional Groups and Structure–Odor Relevance: Chocolate Pyrazine B is characterized by its pyrazine ring, which is crucial for its nutty, chocolate-like aroma. The presence of methyl groups at the 2 and 3 positions enhances its olfactory properties, making it a valuable compound in flavor and fragrance formulations.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Chocolate Pyrazine B is renowned for its distinctive chocolate-like aroma, often described as nutty, roasted, and slightly sweet. It is a potent odorant with a low detection threshold, contributing significantly to the sensory profile of chocolate and roasted products. Its role is typically as an impact note, providing depth and authenticity to flavor compositions.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Chocolate Pyrazine B is naturally found in roasted coffee, cocoa, and various roasted nuts. It is primarily formed through the Maillard reaction, a complex chemical process that occurs during the roasting of foods, contributing to the development of flavor and aroma compounds. This compound is often used in formulations labeled as "natural flavor" due to its occurrence in natural food products.

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

4. Use in Flavors

Chocolate Pyrazine B is extensively used in flavor formulations, particularly in chocolate, coffee, and nut flavors. It serves as an impact note, enhancing the authenticity and richness of these flavors. Typical use levels in finished food products range from 0.1 to 5 ppm, with variations depending on the desired intensity and product type. It is relatively stable under heat but may degrade under acidic conditions.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In the fragrance industry, Chocolate Pyrazine B is utilized in gourmand and oriental fragrance families. It acts as a modifier, adding warmth and depth to compositions. Typical concentration ranges are from trace amounts to 0.5% in fragrance formulations. It contributes primarily to the middle notes, providing a lingering chocolate aroma.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States: Not explicitly listed as FEMA GRAS; usage in flavors is based on industry practice.
• European Union: Not specifically listed under Reg. (EC) No 1334/2008; assumed safe based on natural occurrence.
• United Kingdom: Follows EU regulations post-Brexit with no significant divergence reported.
• Asia: Limited specific data; generally follows international guidelines.
• Latin America: Usage is typically aligned with international standards, though specific regulations may vary.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

• Oral Exposure: No specific ADI or MSDI established; considered safe at typical flavor use levels.
• Dermal Exposure: Limited data on irritation or sensitization; generally considered low risk in fragrance applications.
• Inhalation Exposure: Volatility suggests potential for inhalation exposure, though occupational risks are minimal at typical use levels.

Risk profiles do not significantly differ between food and fragrance applications, given the low concentrations used.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Chocolate Pyrazine B is valued for its ability to impart a rich, authentic chocolate aroma. It synergizes well with other pyrazines and roasted notes, enhancing complexity. Formulators should be cautious of its potency to avoid overpowering the blend. It is often under-used in non-chocolate applications where it can add unexpected depth.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

Data on Chocolate Pyrazine B is well-established in terms of sensory characteristics and natural occurrence. However, specific regulatory approvals and toxicological data are less documented, relying on industry norms and natural occurrence for safety assumptions.

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 2026-06-26 08:57:49 GMT (p2)