FlavScents AInsights Entry for 2-butyl-3-methyl pyrazine (CAS: 15987-00-5)

1. Identity & Chemical Information

• Common Name(s): 2-butyl-3-methyl pyrazine
• IUPAC Name: 2-butyl-3-methylpyrazine
• CAS Number: 15987-00-5
• FEMA Number: Not available
• Other Identifiers: FL number not available; CoE number not available; IFRA reference not available
• Molecular Formula: C9H14N2
• Molecular Weight: 150.22 g/mol
• Functional Groups and Structure–Odor Relevance: 2-butyl-3-methyl pyrazine is a heterocyclic aromatic compound characterized by a pyrazine ring substituted with butyl and methyl groups. The presence of these alkyl groups contributes to its distinctive odor profile, often described as earthy and nutty, which is significant in flavor and fragrance applications.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

• Odor and Flavor Descriptors: 2-butyl-3-methyl pyrazine is known for its strong, earthy, nutty aroma with a hint of green pepper. It is often described as having a roasted or toasted character, which makes it valuable in creating complex flavor profiles.
• Taste and/or Odor Thresholds: Specific thresholds are not clearly reported, but it is recognized for its potent aroma, suggesting low threshold levels.
• Typical Sensory Role: This compound is typically used as an impact note in flavor formulations, providing depth and authenticity to roasted, nutty, and earthy profiles.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

• Known Natural Sources: 2-butyl-3-methyl pyrazine is found naturally in roasted foods, such as coffee and peanuts, and is also present in some wines and cocoa.
• Formation Pathways: It is primarily formed through the Maillard reaction, a chemical reaction between amino acids and reducing sugars that occurs during the roasting process.
• Relevance to “Natural Flavor” or “Natural Fragrance” Designation: Due to its natural occurrence in various foods, it can be labeled as a natural flavoring agent when derived from natural sources.

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

4. Use in Flavors

• Flavor Categories and Applications: Commonly used in savory, nutty, and roasted flavor profiles. It is particularly effective in enhancing the taste of coffee, chocolate, and nut-flavored products.
• Functional Role in Flavor Systems: Acts as an impact note and modifier, adding complexity and authenticity to flavor formulations.
• Typical Use Levels: Documented use levels are not specified; however, industry-typical use is in the range of 0.1 to 5 ppm in finished products, depending on the desired intensity.
• Stability Considerations: Generally stable under typical food processing conditions, but may degrade at very high temperatures or extreme pH levels.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

• Fragrance Families and Product Types: Utilized in woody, earthy, and green fragrance compositions. It is often found in perfumes, colognes, and personal care products.
• Functional Role: Serves as a trace realism note and modifier, enhancing the naturalness of fragrance blends.
• Typical Qualitative or Quantitative Concentration Ranges: Typically used at low concentrations, often below 0.1% in fragrance formulations.
• Volatility and Top/Middle/Base Contribution: Contributes primarily to the middle notes, providing a lasting earthy and nutty character.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States (FDA / FEMA GRAS): Not explicitly listed as GRAS by FEMA; usage should comply with general safety standards.
• European Union (Reg. (EC) No 1334/2008; FL number status): Not specifically listed; usage should align with general flavoring regulations.
• United Kingdom (Post-Brexit Alignment or Divergence): Follows EU regulations unless specified otherwise.
• Asia (Japan, China, ASEAN): High-level regulatory information not clearly reported; typically follows international safety standards.
• Latin America (e.g., Brazil, MERCOSUR): Regulatory status not explicitly documented; generally adheres to international guidelines.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

• Oral Exposure (Flavor Use): No specific ADI or MSDI values reported; considered safe when used within typical flavoring concentrations.
• Dermal Exposure (Fragrance Use): No significant irritation or sensitization reported; IFRA guidelines should be consulted for safe use levels.
• Inhalation Exposure: Low volatility reduces inhalation risk; occupational exposure should be managed with standard safety practices.
• Risk Profiles: Generally considered safe for both food and fragrance applications when used appropriately.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

• Why This Material is Valuable: Its potent, earthy aroma makes it a versatile component in both flavor and fragrance formulations, adding depth and authenticity.
• Typical Synergies: Pairs well with other pyrazines, nutty, and roasted notes to enhance complexity.
• Common Formulation Pitfalls: Overuse can lead to an overpowering aroma; careful calibration is necessary.
• Situations Where It is Frequently Over- or Under-used: Often under-used in subtle applications where its impact could enhance the overall profile without dominating.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

• Well-Established Data: Sensory characteristics and natural occurrence are well-documented.
• Industry-Typical but Undocumented Practices: Use levels and specific regulatory statuses may vary; formulators should verify compliance with local regulations.
• Known Data Gaps or Regulatory Ambiguities: Specific regulatory approvals and detailed 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 2026-05-20 19:59:13 GMT (p2)