FlavScents AInsights Entry for 5 and 6-Methyl Quinoxaline (CAS: 13708-12-8)

1. Identity & Chemical Information

• Common Name(s): 5 and 6-Methyl Quinoxaline
• IUPAC Name: 5-Methylquinoxaline and 6-Methylquinoxaline
• CAS Number: 13708-12-8
• FEMA Number: Not available
• Other Identifiers: Not available
• Molecular Formula: C9H8N2
• Molecular Weight: 144.18 g/mol

5 and 6-Methyl Quinoxaline are structural isomers characterized by a quinoxaline core with a methyl group substitution at the 5th or 6th position. The presence of nitrogen atoms in the heterocyclic structure contributes to its distinctive odor profile, which is relevant in both flavor and fragrance applications.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

5 and 6-Methyl Quinoxaline are known for their distinct odor, often described as nutty, roasted, and slightly sweet. These compounds can impart a warm, savory note that enhances the complexity of flavor profiles. The intensity of the odor is moderate, making it suitable for use as a background note or a subtle modifier in formulations. Specific taste and odor thresholds are not clearly reported, but their sensory impact is significant enough to be noticeable at low concentrations.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

5 and 6-Methyl Quinoxaline are 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 cooking of foods. This reaction is responsible for the development of complex flavors and aromas in roasted, baked, and grilled foods. The formation of these compounds is relevant for the designation of "natural flavor" in certain contexts, depending on the source and method of production.

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

4. Use in Flavors

These compounds are utilized in flavor formulations to enhance savory, roasted, and nutty notes. They are commonly used in meat, coffee, and chocolate flavor applications. Typical use levels in finished food products range from 0.1 to 5 ppm, with higher concentrations potentially leading to overpowering or undesirable effects. Stability under heat and varying pH conditions is generally good, making them versatile for various culinary applications.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In fragrance formulations, 5 and 6-Methyl Quinoxaline contribute to the creation of warm, nutty, and slightly sweet accords. They are used in fragrance families such as gourmand and oriental. These compounds typically serve as modifiers or impact notes, with concentrations ranging from trace amounts to 0.5% in finished products. Their volatility allows them to function as middle notes, providing a lasting presence in the fragrance profile.

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 Regulation (EC) No 1334/2008; usage should align with general flavoring guidelines.
• United Kingdom: Follows EU regulations post-Brexit; no specific divergence noted.
• Asia: Limited specific data; general compliance with regional safety standards is advised.
• Latin America: No specific data; adherence to local regulations is recommended.

Explicit approvals are not well-documented, and formulators should verify compliance with regional authorities.

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 practices should be followed.
• Dermal Exposure: Limited data on irritation or sensitization; IFRA guidelines should be consulted for fragrance use.
• Inhalation Exposure: Volatility suggests potential for inhalation exposure; occupational safety measures should be considered.

Risk profiles may differ between food and fragrance applications, with fragrance use requiring careful consideration of dermal and inhalation exposure.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

5 and 6-Methyl Quinoxaline are valued for their ability to enhance savory and roasted notes in both flavors and fragrances. They synergize well with other Maillard reaction products and can be used to add depth and complexity. Common pitfalls include overuse, leading to overpowering notes, and underuse, resulting in a lack of desired impact. Formulators should balance these compounds carefully to achieve the intended sensory effect.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on 5 and 6-Methyl Quinoxaline is well-established in terms of sensory characteristics and formation pathways. However, specific regulatory approvals and toxicological data are less documented, requiring formulators to rely on industry-typical practices and general safety guidelines. Known data gaps include precise usage thresholds and comprehensive regulatory listings.

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 2026-02-09 22:04:04 GMT (p2)