FlavScents AInsights Entry for 2-methyl thio-3,5 or 6-methyl pyrazine (CAS: 67952-65-2)

1. Identity & Chemical Information

• Common Name(s): 2-Methylthio-3,5-dimethylpyrazine, 2-Methylthio-3,6-dimethylpyrazine
• IUPAC Name: 2-(Methylthio)-3,5-dimethylpyrazine or 2-(Methylthio)-3,6-dimethylpyrazine
• CAS Number: 67952-65-2
• FEMA Number: Not available
• Other Identifiers: FL number not available; CoE number not available; IFRA reference not available
• Molecular Formula: C7H10N2S
• Molecular Weight: 154.23 g/mol
• Functional Groups and Structure–Odor Relevance: This compound features a pyrazine ring substituted with methyl and methylthio groups. The presence of the sulfur-containing methylthio group is significant for its odor profile, contributing to its characteristic savory and roasted notes.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

• Odor and Flavor Descriptors: 2-Methyl thio-3,5 or 6-methyl pyrazine is known for its potent, savory aroma reminiscent of roasted nuts, coffee, and earthy notes. It is often described as having a meaty, sulfurous character with a moderate to high intensity.
• Taste and/or Odor Thresholds: Specific threshold data is not clearly reported, but pyrazines are generally known for their low odor thresholds, often detectable at parts per billion (ppb) levels.
• Typical Sensory Role: This compound is primarily used as an impact note in flavor formulations, providing depth and complexity to savory profiles.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

• Known Natural Sources: 2-Methyl thio-3,5 or 6-methyl pyrazine is not typically found in nature but can be formed during the Maillard reaction, a chemical reaction between amino acids and reducing sugars that occurs during the cooking of foods.
• Formation Pathways: It is primarily formed through thermal processing, such as roasting or baking, where it contributes to the complex aroma profile of cooked foods.
• Relevance to “Natural Flavor” or “Natural Fragrance” Designation: While it can be formed naturally during cooking, its use in flavor formulations is often synthetic, which may affect its designation as a "natural flavor."

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

4. Use in Flavors

• Flavor Categories and Applications: Commonly used in savory applications, including meat, roasted, and nutty flavors. It is also used in coffee and chocolate flavoring.
• Functional Role in Flavor Systems: Acts as an impact note and modifier, enhancing the roasted and savory characteristics of flavor profiles.
• Typical Use Levels: Use levels in finished food products are typically in the range of 0.1 to 5 ppm, depending on the desired intensity and application.
• Stability Considerations: This compound is generally stable under typical food processing conditions but may degrade under extreme heat or acidic conditions.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

• Fragrance Families and Product Types: Utilized in fragrance compositions that require a roasted or nutty note, such as gourmand or oriental fragrances.
• Functional Role: Primarily used as a trace realism note or modifier to add depth and complexity.
• Typical Concentration Ranges: Typically used at very low concentrations, often less than 0.1% in fragrance formulations.
• Volatility and Top/Middle/Base Contribution: Due to its volatility, it is generally considered a top to middle note in fragrance compositions.

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 specifically listed under EU flavoring regulations.
• United Kingdom (post-Brexit alignment or divergence): Follows EU regulations unless otherwise specified.
• Asia (Japan, China, ASEAN): Regulatory status not clearly reported; typically follows international guidelines.
• Latin America (e.g., Brazil, MERCOSUR): Regulatory status not clearly reported; typically follows international guidelines.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

• Oral Exposure: Data not found for specific ADI or MSDI values. Generally considered safe at typical use levels in food.
• Dermal Exposure: Not typically used in dermal applications; no specific irritation or sensitization data available.
• Inhalation Exposure: Volatility suggests potential for inhalation exposure, but no specific occupational exposure limits are reported.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

• Why This Material is Valuable: Provides a unique roasted and savory note that is difficult to replicate with other compounds.
• Typical Synergies: Works well with other pyrazines and sulfur-containing compounds to enhance savory profiles.
• Common Formulation Pitfalls: Overuse can lead to an overpowering sulfurous note; careful balancing is required.
• Situations Where It is Frequently Over- or Under-used: Often under-used in applications where a subtle roasted note could enhance complexity.

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 applications may vary based on proprietary formulations.
• Known Data Gaps or Regulatory Ambiguities: Specific regulatory approvals and toxicological data are limited.

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 2026-08-10 13:54:07 GMT (p2)