FlavScents AInsights Entry: 3,5-Cocoa Pyrazine (CAS: 13925-07-0)

1. Identity & Chemical Information

• Common Name(s): 3,5-Cocoa Pyrazine
• IUPAC Name: 2,3-Dimethylpyrazine
• CAS Number: 13925-07-0
• 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

3,5-Cocoa Pyrazine is a single chemical compound characterized by its pyrazine ring, which is a six-membered aromatic ring containing two nitrogen atoms. The presence of methyl groups at the 2 and 3 positions contributes to its distinctive cocoa-like aroma. The structure-odor relationship is significant as the pyrazine ring is known for imparting nutty, roasted, and cocoa-like notes, which are highly valued in flavor and fragrance applications.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

3,5-Cocoa Pyrazine is renowned for its strong, cocoa-like aroma, often described as nutty, roasted, and chocolatey. It exhibits a high intensity and diffusion, making it a potent impact note in flavor formulations. The compound is typically used to enhance the richness and depth of chocolate and nut flavors. While specific taste and odor thresholds are not clearly reported, it is known to be effective at low concentrations due to its potent aroma.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

3,5-Cocoa Pyrazine is not commonly found in nature but can be formed through the Maillard reaction, a chemical reaction between amino acids and reducing sugars that occurs during the roasting of cocoa beans and other foods. This reaction is crucial for the development of complex flavors in cooked and roasted foods, contributing to the "natural flavor" designation when derived from such processes.

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

4. Use in Flavors

3,5-Cocoa Pyrazine is primarily used in chocolate, coffee, and nut flavor categories. It serves as an impact note, providing a realistic cocoa and roasted nut profile. Typical use levels in finished food or beverage products range from 0.1 to 5 ppm, with higher concentrations potentially leading to overpowering notes. It is generally stable under heat and acidic conditions, making it suitable for a variety of food applications.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In fragrances, 3,5-Cocoa Pyrazine is used to impart a warm, nutty, and chocolatey aroma, fitting well within gourmand and oriental fragrance families. It acts as a modifier and impact note, often used in trace amounts to enhance the richness of the fragrance composition. Its volatility allows it to contribute to the middle notes of a fragrance, providing a lasting cocoa impression.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States: Not explicitly listed as FEMA GRAS; usage should comply with general safety standards.
• European Union: Not specifically listed under Reg. (EC) No 1334/2008; usage should align with general flavoring regulations.
• United Kingdom: Follows EU regulations post-Brexit; no specific divergence reported.
• Asia: Limited specific data; general compliance with local flavoring regulations is advised.
• Latin America: No specific data; adherence to MERCOSUR and local regulations recommended.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

• Oral Exposure: Data not found for specific ADI or MSDI; general safety assumed at low ppm levels typical for flavor use.
• Dermal Exposure: Not reported as a common irritant or sensitizer; IFRA guidelines should be consulted for fragrance use.
• Inhalation Exposure: Volatility suggests potential for inhalation exposure; occupational safety measures should be considered in manufacturing settings.

Risk profiles may differ slightly between food and fragrance applications, with higher scrutiny typically applied to oral exposure in food products.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

3,5-Cocoa Pyrazine is valued for its ability to impart a rich, chocolatey aroma, enhancing the depth and authenticity of chocolate and nut flavors. It synergizes well with other pyrazines and roasted notes. Formulators should be cautious of its potency, as overuse can lead to an overpowering aroma. It is often under-utilized in non-chocolate applications where a subtle cocoa note could add complexity.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on 3,5-Cocoa Pyrazine is well-established in terms of its sensory profile and typical use in flavors and fragrances. However, specific regulatory and toxicological data are less documented, requiring formulators to rely on industry-typical practices and general safety guidelines.

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 2026-03-10 06:10:27 GMT (p2)