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 contributes to 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

• Odor and Flavor Descriptors: Chocolate pyrazine B is known for its rich, nutty, and chocolate-like aroma. It is often described as having a roasted, earthy character with moderate intensity and good diffusion.
• Taste and/or Odor Thresholds: Specific thresholds are not clearly reported, but it is typically used at low concentrations due to its potent aroma.
• Typical Sensory Role: It serves as an impact note in chocolate and nut flavors, providing depth and authenticity to the sensory profile.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

• Known Natural Sources: Chocolate pyrazine B is not commonly found in nature but can be a component of roasted foods and cocoa.
• Formation Pathways: It is primarily formed through the Maillard reaction, a chemical reaction between amino acids and reducing sugars that occurs during the roasting process.
• Relevance to “Natural Flavor” or “Natural Fragrance” Designation: While it can be derived from natural processes, its designation as a natural flavor or fragrance depends on the source and method of extraction.

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

4. Use in Flavors

• Flavor Categories and Applications: Chocolate pyrazine B is widely used in chocolate, coffee, and nut flavors. It is also employed in savory applications to enhance roasted and grilled notes.
• Functional Role in Flavor Systems: It acts as an impact note, providing authenticity and depth to flavor profiles.
• Typical Use Levels: Documented use levels are not available, but industry-typical concentrations range from 0.1 to 5 ppm in finished products.
• Stability Considerations: It is relatively stable under typical processing conditions but may degrade at high temperatures or in acidic environments.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

• Fragrance Families and Product Types: Chocolate pyrazine B is used in gourmand and oriental fragrance families, often in perfumes and scented products that aim to evoke warmth and richness.
• Functional Role: It serves as a trace realism note, adding complexity and depth.
• Typical Concentration Ranges: Typically used at trace levels, often below 0.1% in fragrance formulations.
• Volatility and Top/Middle/Base Contribution: It contributes primarily to the middle notes, providing a warm, lingering aroma.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States (FDA / FEMA GRAS): Not explicitly listed as GRAS by FEMA.
• European Union (Reg. (EC) No 1334/2008; FL number status): Not clearly reported.
• United Kingdom (Post-Brexit Alignment or Divergence): Follows EU regulations; specific status not reported.
• Asia (Japan, China, ASEAN): High-level regulatory information not available.
• Latin America (e.g., Brazil, MERCOSUR): Specific regulatory status not reported.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

• Oral Exposure: Data not found for ADI, TTC, or MSDI. Generally considered safe at low concentrations typical in flavor applications.
• Dermal Exposure: Not reported to cause irritation or sensitization; IFRA relevance not specified.
• Inhalation Exposure: Volatility suggests low risk in typical fragrance applications; occupational exposure considerations are minimal.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

• Why This Material is Valuable: Chocolate pyrazine B is prized for its ability to impart a rich, authentic chocolate aroma, enhancing both sweet and savory profiles.
• Typical Synergies: Works well with other pyrazines, vanillin, and nutty compounds to create complex, layered flavors.
• Common Formulation Pitfalls: Overuse can lead to an overpowering or artificial aroma; balance is key.
• Situations Where It is Frequently Over- or Under-Used: Often under-used in savory applications where a subtle roasted note is desired.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

• Well-Established Data: Sensory characteristics and formation pathways are well-documented.
• Industry-Typical but Undocumented Practices: Use levels and specific regulatory statuses are often based on industry norms rather than explicit documentation.
• Known Data Gaps or Regulatory Ambiguities: Lack of specific regulatory approvals and safety data in some regions.

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 2026-11-09 10:16:53 GMT (p2)