FlavScents AInsights Entry for 2-Methyl Quinoxaline (CAS: 7251-61-8)

1. Identity & Chemical Information

• Common Name(s): 2-Methyl Quinoxaline
• IUPAC Name: 2-Methylquinoxaline
• CAS Number: 7251-61-8
• FEMA Number: Not available
• Other Identifiers: FL number not available; CoE number not available; IFRA reference not available
• Molecular Formula: C9H8N2
• Molecular Weight: 144.18 g/mol

2-Methyl quinoxaline is a heterocyclic aromatic compound characterized by a quinoxaline ring structure with a methyl group substitution at the second position. The presence of nitrogen atoms in the quinoxaline ring contributes to its unique odor profile, which is often described as earthy or musty. This compound's structure-odor relationship is significant in its application in flavor and fragrance formulations.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

2-Methyl quinoxaline is known for its distinctive odor profile, which is often described as earthy, musty, and slightly sweet. It has a moderate intensity and diffusion, making it suitable for use as a background note in complex formulations. The compound's sensory role is typically as a modifier, adding depth and complexity to the overall aroma profile. Specific taste and odor thresholds are not clearly reported in the literature, but its impact is generally recognized in trace amounts.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

2-Methyl quinoxaline is not commonly found in nature but can be formed through synthetic pathways. It is often produced via the Maillard reaction, a chemical reaction between amino acids and reducing sugars that occurs during the cooking process, contributing to the flavor profile of cooked foods. This compound is not typically associated with "natural flavor" or "natural fragrance" designations due to its synthetic origin.

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

4. Use in Flavors

2-Methyl quinoxaline is utilized in flavor formulations primarily for its ability to impart earthy and musty notes. It is often used in savory applications, such as meat and mushroom flavors, where it enhances the umami character. Typical use levels in finished food products are not well-documented, but industry practices suggest usage in trace amounts, often below 10 ppm, to achieve the desired sensory effect. The compound is stable under typical processing conditions, including heat and pH variations, but may be susceptible to oxidation.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In fragrance applications, 2-methyl quinoxaline is valued for its ability to add depth and complexity to earthy and woody fragrance families. It is commonly used in fine fragrances, personal care products, and household items. The compound serves as a trace realism note or modifier, typically used in low concentrations due to its potent odor profile. It contributes primarily to the middle notes of a fragrance composition, with moderate volatility.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States: Not explicitly listed as FEMA GRAS; usage in flavors and fragrances should comply with general safety standards.
• European Union: Not specifically listed under Regulation (EC) No 1334/2008; usage should align with general safety and labeling requirements.
• United Kingdom: Post-Brexit regulations align closely with EU standards; no specific divergence noted.
• Asia: Limited specific regulatory information available; general compliance with local safety standards is advised.
• Latin America: Regulatory information is sparse; adherence to general safety and labeling practices is recommended.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

• Oral Exposure: Data on acceptable daily intake (ADI) or threshold of toxicological concern (TTC) is not clearly reported. Usage in flavors should be minimal and within industry-typical levels to ensure safety.
• Dermal Exposure: Limited data on irritation or sensitization; formulators should consider IFRA guidelines for similar compounds.
• Inhalation Exposure: Volatility suggests potential for inhalation exposure; occupational safety measures should be in place to minimize risk.

The risk profiles for food and fragrance applications may differ, with fragrance use requiring more stringent dermal and inhalation safety assessments.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

2-Methyl quinoxaline is a valuable component in both flavor and fragrance formulations due to its unique sensory attributes. It synergizes well with other earthy and umami notes, enhancing the overall complexity of the formulation. Common pitfalls include overuse, which can lead to an overpowering musty character. It is often under-utilized in formulations seeking subtle depth and realism.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on 2-methyl quinoxaline is well-established in terms of its chemical identity and sensory profile. However, specific regulatory approvals and toxicological data are less documented, leading to reliance on industry-typical practices and informed estimates. Known data gaps include precise usage levels and comprehensive safety assessments.

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 22:02:07 GMT (p2)