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 organic compound characterized by a pyrazine ring with an acetyl group at the 2-position. This structure contributes to its distinct nutty, roasted aroma, which is highly valued in flavor applications. The presence of the acetyl group enhances its volatility and odor intensity, making it a potent impact compound in various formulations.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

2-Acetyl pyrazine is renowned for its strong, nutty, roasted, and popcorn-like aroma. It is often described as having a warm, toasted character with a moderate to high intensity. The compound is used as an impact note in flavor formulations, providing a realistic roasted or baked quality. Its odor threshold is relatively low, making it effective even at minimal concentrations.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

2-Acetyl pyrazine naturally occurs in roasted foods, such as coffee, cocoa, and baked goods. It is primarily formed through the Maillard reaction, a chemical reaction between amino acids and reducing sugars that occurs during the roasting and baking processes. This compound is often used to enhance the "natural flavor" designation in food products due to its presence in naturally roasted items.

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

4. Use in Flavors

2-Acetyl pyrazine is extensively used in flavor formulations, particularly in nut, chocolate, coffee, and bakery flavors. It serves as a key impact compound, providing a roasted, nutty note that enhances the authenticity of these flavors. Typical use levels in finished food products range from 0.1 to 5 ppm, with higher concentrations used in more robust flavor profiles. The compound is stable under typical processing conditions but may degrade at extremely high temperatures or acidic pH levels.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In fragrance applications, 2-acetyl pyrazine is used to impart a warm, nutty, and roasted aroma, often in gourmand and oriental fragrance families. It acts as a trace realism enhancer or modifier, contributing to the middle notes of a fragrance composition. Typical concentration ranges are from trace amounts to 0.1%, depending on the desired intensity and product type. Its moderate volatility allows it to blend well with both top and middle 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.
• Asia: Approved for use in Japan and China, with specific concentration limits.
• Latin America: Generally accepted in Brazil and MERCOSUR countries, subject to local regulations.

Explicit approvals exist for flavor use, with harmonized assumptions across regions. However, country-specific variability may occur, particularly in fragrance applications.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

For oral exposure, 2-acetyl pyrazine is considered safe at typical flavor use levels, with an acceptable daily intake (ADI) not specifically established but deemed low risk by FEMA. Dermal exposure in fragrance use shows low irritation potential, with no significant sensitization reported. Inhalation exposure is generally safe at typical fragrance concentrations, though occupational exposure should be monitored to prevent overexposure.

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 note, enhancing the authenticity of nut, chocolate, and coffee flavors. It synergizes well with other pyrazines and Maillard reaction products. Formulators should be cautious of its potency, as overuse can lead to an overpowering aroma. It is often under-used in savory applications, where it can add depth and complexity.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on 2-acetyl pyrazine is well-established, with comprehensive sensory and regulatory information available. Industry practices are well-documented, though specific concentration data may vary. Known data gaps are minimal, with most regulatory ambiguities resolved through harmonized 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 2026-05-21 13:53:31 GMT (p2)