FlavScents AInsights Entry for 2,3,5-Trimethyl Pyrazine (CAS: 14667-55-1)

1. Identity & Chemical Information

• Common Name(s): 2,3,5-Trimethyl pyrazine
• IUPAC Name: 2,3,5-Trimethylpyrazine
• CAS Number: 14667-55-1
• FEMA Number: 3244
• Other Identifiers: FL No. 07.061
• Molecular Formula: C7H10N2
• Molecular Weight: 122.17 g/mol

2,3,5-Trimethyl pyrazine is a heterocyclic aromatic compound characterized by a pyrazine ring substituted with three methyl groups. The presence of these methyl groups contributes to its distinct nutty, roasted aroma, which is significant in flavor applications. The compound's structure is crucial for its odor profile, as the methyl substitutions enhance its volatility and sensory impact.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

2,3,5-Trimethyl pyrazine is known for its potent, nutty, roasted, and earthy aroma, often described as reminiscent of roasted nuts, coffee, and cocoa. It is a high-impact compound with a strong diffusion and a low odor threshold, making it effective even at low concentrations. This compound is typically used as an impact note in flavor formulations, providing depth and authenticity to roasted and nutty profiles.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

2,3,5-Trimethyl pyrazine naturally occurs in various roasted foods, including coffee, cocoa, and roasted nuts. It is primarily formed through the Maillard reaction, a complex chemical process that occurs between amino acids and reducing sugars during the roasting or cooking of foods. This reaction is crucial for the development of flavor and aroma in cooked foods, contributing to the "browned" flavor profile. Its presence in naturally processed foods allows it to be designated as a "natural flavor" under certain regulatory frameworks.

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

4. Use in Flavors

2,3,5-Trimethyl pyrazine is extensively used in flavor formulations, particularly in nut, coffee, cocoa, and roasted meat flavors. It serves as a key impact compound, enhancing the authenticity and richness of these profiles. Typical use levels in finished food products range from 0.1 to 5 ppm, depending on the desired intensity and application. It is stable under typical processing conditions, including moderate heat and pH variations, but may degrade under extreme conditions.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In fragrance applications, 2,3,5-trimethyl pyrazine is used to impart a warm, nutty, and roasted character. It is commonly found in gourmand and oriental fragrance families, where it acts as a modifier or trace realism note. Typical concentrations in fragrance formulations are low, often below 0.1%, due to its high impact and volatility. It contributes primarily to the top and middle notes of a fragrance composition.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States: Recognized as GRAS by FEMA for flavor use.
• European Union: Approved under Regulation (EC) No 1334/2008 with FL No. 07.061.
• United Kingdom: Follows EU regulations post-Brexit with no significant divergence reported.
• Asia: Approved for use in Japan and China, with specific use levels defined by local regulations.
• Latin America: Generally accepted in Brazil and MERCOSUR countries, subject to local food additive regulations.

Explicit approvals and harmonized assumptions are prevalent, though formulators should verify specific country regulations due to potential variability.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

For oral exposure, 2,3,5-trimethyl pyrazine is considered safe at typical use levels in food, with no specific ADI established but supported by FEMA GRAS status. Dermal exposure in fragrance applications is generally low risk, with no significant irritation or sensitization reported. Inhalation exposure is minimal due to its low volatility in typical use concentrations. Overall, the risk profile is consistent across food and fragrance applications, with a wide margin of safety.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

2,3,5-Trimethyl pyrazine is valued for its ability to impart a realistic roasted and nutty character to both flavors and fragrances. It synergizes well with other pyrazines and Maillard reaction products, enhancing complexity and depth. Formulators should be cautious of its high impact, as overuse can lead to overpowering or unbalanced profiles. It is often under-utilized in non-traditional applications, where it can add unexpected warmth and richness.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on 2,3,5-trimethyl pyrazine is well-established, with comprehensive sensory and regulatory information available. Industry practices are well-documented, though specific use levels may vary by application. Known data gaps are minimal, with ongoing research focusing on expanding its application scope.

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

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 2026-11-04 15:25:17 GMT (p2)