AInsights Entry for 2-Acetyl Pyrazine (CAS: 22047-25-2)

1. Identity & Chemical Information

• Common Name(s): 2-Acetyl Pyrazine
• IUPAC Name: 1-(1H-pyrazin-2-yl)ethanone
• CAS Number: 22047-25-2
• FEMA Number: 3126
• Other Identifiers: FL No. 07.008
• Molecular Formula: C6H6N2O
• Molecular Weight: 122.12 g/mol

2-Acetyl pyrazine is a heterocyclic aromatic compound characterized by a pyrazine ring with an acetyl group at the 2-position. This structure contributes to its distinctive nutty and roasted aroma, which is highly valued in flavor applications. The presence of the acetyl group enhances its volatility and sensory impact, making it a potent odorant even at low concentrations.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

2-Acetyl pyrazine is renowned for its strong, nutty, and roasted aroma, reminiscent of popcorn, roasted nuts, and baked goods. It is often described as having a warm, savory character with moderate to high intensity and good diffusion. The compound is primarily used as an impact note in flavor formulations, providing a realistic roasted or toasted effect. Its odor threshold is relatively low, allowing it to impart significant sensory impact even at minimal concentrations.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

2-Acetyl pyrazine naturally occurs in a variety of roasted and cooked foods, including coffee, cocoa, and baked goods. It is primarily formed through the Maillard reaction, a complex chemical process that occurs between amino acids and reducing sugars during cooking and roasting. This reaction is crucial for the development of flavor and aroma in many food products, contributing to the "browned" flavor profile associated with cooked foods. Its presence in natural sources supports its designation as a "natural flavor" in certain regulatory contexts.

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

4. Use in Flavors

2-Acetyl pyrazine is extensively used in flavor formulations to impart nutty, roasted, and savory notes. It is commonly found in flavor categories such as nut, chocolate, coffee, and bakery flavors. Its functional role is often as an impact note, 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 generally stable under typical processing conditions, although it may degrade at very high temperatures or in highly acidic environments.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In fragrance applications, 2-acetyl pyrazine is used to add warmth and depth, often in gourmand or oriental fragrance families. It serves as a trace realism note or modifier, enhancing the complexity of the fragrance composition. Typical concentration ranges are low, often below 0.1%, due to its potent aroma. It contributes primarily to the middle notes of a fragrance, providing a warm, nutty background that complements sweeter or spicier top notes.

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. 07.008.
• United Kingdom: Follows EU regulations post-Brexit with no significant divergence reported.
• Asia: Approved for use in Japan and China, with specific use levels and applications varying by country.
• Latin America: Generally accepted in Brazil and MERCOSUR countries, with adherence to local regulations.

Explicit approvals exist for flavor use, with harmonized assumptions across many regions. However, specific use levels and applications may vary, necessitating consultation with local regulations.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

For oral exposure, 2-acetyl pyrazine is considered safe at typical use levels in food, with an established FEMA GRAS status. The compound's low use levels and high potency contribute to a favorable margin of safety. Dermal exposure in fragrance applications is generally low-risk, with no significant irritation or sensitization reported at typical concentrations. Inhalation exposure is minimal due to its low volatility, but occupational exposure should be managed with standard safety precautions.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

2-Acetyl pyrazine is valued for its ability to impart a realistic roasted or nutty character to flavors and fragrances. It synergizes well with other pyrazines and Maillard reaction products, enhancing the overall complexity of the formulation. Common pitfalls include overuse, which can lead to an overpowering or artificial aroma. It is often under-utilized in applications where a subtle roasted note could enhance authenticity.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on 2-acetyl pyrazine is well-established, with extensive documentation in flavor and fragrance literature. Industry practices are well-documented, though specific use levels may vary by application. Known data gaps are minimal, with regulatory ambiguities primarily related to regional variations in approved use levels.

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 2026-04-03 13:34:30 GMT (p2)