FlavScents AInsights Entry for 2-butyl-3-methyl pyrazine (CAS: 15987-00-5)
1. Identity & Chemical Information
- Common Name(s): 2-butyl-3-methyl pyrazine
- IUPAC Name: 2-butyl-3-methylpyrazine
- CAS Number: 15987-00-5
- FEMA Number: Not available
- Other Identifiers: FL number not available; CoE number not available; IFRA reference not available
- Molecular Formula: C9H14N2
- Molecular Weight: 150.22 g/mol
2-butyl-3-methyl pyrazine is a heterocyclic aromatic compound characterized by a pyrazine ring substituted with butyl and methyl groups. The presence of these alkyl groups contributes to its distinct odor profile, which is often described as earthy and nutty. The structure-odor relationship is significant, as the alkyl substitutions enhance its volatility and sensory impact.
Citation hooks: FlavScents; PubChem; FEMA
2. Sensory Profile
2-butyl-3-methyl pyrazine is known for its potent earthy, nutty, and green bell pepper-like aroma. It is often described as having a strong, diffusive character with a moderate to high intensity. The compound is typically used as an impact note in flavor formulations, providing a realistic and robust earthy or nutty background. The odor threshold is relatively low, making it effective even at minimal concentrations.
Citation hooks: FlavScents; peer-reviewed sensory literature
3. Natural Occurrence & Formation
2-butyl-3-methyl pyrazine is naturally found in various foods, including roasted nuts, coffee, and cocoa. It is primarily formed through the Maillard reaction, a complex series of chemical reactions between amino acids and reducing sugars that occur during the roasting or cooking of foods. This compound's presence in natural sources supports its designation as a "natural flavor" in certain regulatory contexts.
Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs
4. Use in Flavors
2-butyl-3-methyl pyrazine is utilized in a variety of flavor categories, including nut, coffee, and chocolate flavors. It serves as a key impact note, enhancing the authenticity and depth of these flavors. Typical use levels in finished food products range from 0.1 to 5 ppm, with higher concentrations potentially leading to overpowering or undesirable notes. The compound is generally stable under typical food processing conditions, although it may degrade under extreme heat or acidic conditions.
Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature
5. Use in Fragrances
In the fragrance industry, 2-butyl-3-methyl pyrazine is used to impart earthy and nutty notes, often in woody or gourmand fragrance families. It acts as a modifier or trace realism component, contributing to the complexity and richness of the fragrance. Typical concentrations in fragrance formulations are low, often less than 0.1%, due to its potent aroma. The compound is considered a middle note, providing a bridge between top and base notes.
Citation hooks: FlavScents; IFRA; fragrance chemistry texts
6. Regulatory Status (Regional Overview)
- United States: Not explicitly listed as FEMA GRAS; usage in flavors may be subject to general safety evaluations.
- European Union: Not specifically listed under Reg. (EC) No 1334/2008; may be used under general flavoring guidelines.
- United Kingdom: Follows EU regulations post-Brexit with no significant divergence reported.
- Asia: Limited specific data; usage likely follows general flavor and fragrance safety standards.
- Latin America: Specific regulatory data not found; assumed to follow general safety and usage guidelines.
Citation hooks: FEMA; EFSA; national authority publications
7. Toxicology, Safety & Exposure Considerations
- Oral Exposure: Data not found for specific ADI or MSDI values; general safety evaluations suggest low risk at typical flavor use levels.
- Dermal Exposure: Limited data on irritation or sensitization; considered low risk in fragrance applications at typical concentrations.
- Inhalation Exposure: Volatility suggests potential occupational exposure considerations; no specific inhalation toxicity data found.
Overall, the risk profile does not significantly differ between food and fragrance applications, assuming typical use levels.
Citation hooks: EFSA; FEMA; PubChem; toxicology literature
8. Practical Insights for Formulators
2-butyl-3-methyl pyrazine is valued for its ability to impart a realistic earthy and nutty character to both flavors and fragrances. It synergizes well with other pyrazines and roasted notes, enhancing complexity. Formulators should be cautious of its potent aroma, as overuse can lead to overpowering or undesirable effects. It is often under-utilized in formulations seeking to replicate natural roasted or nutty profiles.
Citation hooks: FlavScents; industry practice
9. Confidence & Data Quality Notes
The data on 2-butyl-3-methyl pyrazine is well-established in terms of sensory characteristics and natural occurrence. However, specific regulatory approvals and detailed toxicological data are less documented, leading to reliance on industry-typical practices and general safety evaluations.
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 2026-02-10 08:24:49 GMT (p2)