FlavScents AInsights Entry for 2,3,5,6-Tetramethyl Pyrazine

1. Identity & Chemical Information

• Common Name(s): Tetramethylpyrazine
• IUPAC Name: 2,3,5,6-Tetramethylpyrazine
• CAS Number: 1124-11-4
• FEMA Number: 3248
• Other Identifiers: FL No. 07.211
• Molecular Formula: C8H12N2
• Molecular Weight: 136.20 g/mol

2,3,5,6-Tetramethylpyrazine is a heterocyclic aromatic compound characterized by a pyrazine ring substituted with four methyl groups. This structure contributes to its distinctive nutty and roasted aroma, which is significant in flavor applications. The presence of the pyrazine ring is crucial for its odor profile, often associated with roasted, nutty, and cocoa-like notes.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

2,3,5,6-Tetramethylpyrazine is known for its potent nutty, roasted, and cocoa-like aroma. It is often described as having a warm, earthy character with moderate intensity and good diffusion. The compound is used as an impact note in flavor formulations, providing depth and authenticity to roasted and nutty profiles. While specific taste and odor thresholds are not widely reported, its strong sensory impact suggests it is effective at low concentrations.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

2,3,5,6-Tetramethylpyrazine naturally occurs in various foods, particularly those subjected to roasting or fermentation processes. It is a product of the Maillard reaction, a chemical reaction between amino acids and reducing sugars that occurs during the cooking of foods. This compound is found in cocoa, coffee, roasted nuts, and some fermented products like soy sauce. Its presence in these foods supports its designation as a "natural flavor" in regulatory contexts.

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

4. Use in Flavors

2,3,5,6-Tetramethylpyrazine is extensively used in flavor formulations to impart roasted, nutty, and cocoa-like notes. It is commonly applied in chocolate, coffee, nut, and bakery flavors. Typical use levels in finished food products range from 0.1 to 5 ppm, depending on the desired intensity and product type. 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, 2,3,5,6-tetramethylpyrazine is used to add warmth and depth to compositions, often in the gourmand and oriental fragrance families. It serves as a modifier or impact note, contributing to the realism of nutty and roasted accords. Typical concentrations in fragrance formulations are low, often less than 0.1%, due to its potent aroma. It is primarily a middle note, providing a bridge between top and base 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. 07.211.
• United Kingdom: Follows EU regulations post-Brexit.
• Asia: Approved for use in Japan and China, with specific usage guidelines.
• 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, specific fragrance regulations may vary, requiring formulators to verify compliance with local authorities.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

For oral exposure, 2,3,5,6-tetramethylpyrazine is considered safe at typical flavor use levels, with a high margin of safety. 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, but occupational safety measures should be observed in manufacturing settings. Risk profiles are consistent across food and fragrance applications, with no significant differences noted.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

2,3,5,6-Tetramethylpyrazine is valued for its ability to enhance roasted and nutty profiles, providing authenticity and depth. It synergizes well with other pyrazines and Maillard reaction products. Formulators should be cautious of its potency, as overuse can lead to overpowering or unbalanced flavors. It is often under-utilized in non-traditional applications, where it can add unique character.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

Data on 2,3,5,6-tetramethylpyrazine is well-established, particularly in flavor applications. Industry practices are well-documented, though some regional regulatory nuances may require further clarification. Known data gaps are minimal, with most information supported by authoritative sources.

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 2026-05-19 20:05:03 GMT (p2)