FlavScents AInsights Entry for 2-ethoxy-3-ethyl pyrazine (CAS: 35243-43-7)

1. Identity & Chemical Information

• Common Name(s): 2-Ethoxy-3-ethyl pyrazine
• IUPAC Name: 2-Ethoxy-3-ethylpyrazine
• CAS Number: 35243-43-7
• FEMA Number: Not available
• Other Identifiers: Not available
• Molecular Formula: C8H12N2O
• Molecular Weight: 152.19 g/mol

2-Ethoxy-3-ethyl pyrazine is a heterocyclic compound characterized by the presence of a pyrazine ring substituted with ethoxy and ethyl groups. The ethoxy group contributes to its distinct odor profile, which is significant in flavor and fragrance applications. The structure-odor relationship is influenced by the electron-donating nature of the ethoxy group, enhancing its sensory attributes.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

2-Ethoxy-3-ethyl pyrazine is known for its potent odor, often described as earthy, nutty, and green. It has a strong, diffusive character with a moderate intensity that can be perceived at low concentrations. The compound is typically used as an impact note in flavor formulations, providing a realistic background or modifying effect. Specific odor thresholds are not well-documented, but its high potency suggests it is effective at low ppm levels.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

This compound is not commonly found in nature but can be formed through synthetic pathways. It may be produced during the Maillard reaction, a chemical reaction between amino acids and reducing sugars that occurs during the cooking of foods, contributing to the complex flavors of roasted and cooked products. Its presence in natural products is limited, affecting its designation as a "natural flavor" or "natural fragrance."

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

4. Use in Flavors

2-Ethoxy-3-ethyl pyrazine is utilized in various flavor categories, including savory, nutty, and roasted profiles. It serves as a functional component in flavor systems, enhancing the authenticity and depth of the flavor profile. 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 oxidative conditions.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In fragrance applications, 2-ethoxy-3-ethyl pyrazine is used in trace amounts to add realism and complexity to compositions. It is found in fragrance families such as woody, earthy, and green. Its role is often as a modifier or impact note, contributing to the top or middle notes due to its moderate volatility. Typical concentration ranges are from 0.01% to 0.1% in fragrance formulations.

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 regulations.
• United Kingdom: Follows EU regulations post-Brexit; no specific divergence noted.
• Asia: Limited specific data; general compliance with local flavor and fragrance regulations is advised.
• Latin America: No specific data; adherence to MERCOSUR and local regulations is recommended.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

For oral exposure, specific ADI or MSDI values are not available, but usage at low ppm levels suggests a wide margin of safety. Dermal exposure in fragrance applications should consider potential irritation or sensitization, although no specific IFRA restrictions are noted. Inhalation exposure is minimal due to low volatility, but occupational safety measures should be observed during handling.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

2-Ethoxy-3-ethyl pyrazine is valued for its ability to impart a realistic, earthy note to both flavors and fragrances. It synergizes well with other pyrazines and roasted notes, enhancing complexity. Formulators should be cautious of its potency, as overuse can lead to an overpowering effect. It is often under-utilized in applications where subtlety is required.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on 2-ethoxy-3-ethyl pyrazine is well-established in terms of its sensory profile and usage in formulations. However, regulatory and toxicological data are less comprehensive, requiring formulators to rely on industry-typical practices and general safety guidelines.

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 2026-04-13 13:53:37 GMT (p2)