FlavScents AInsights Entry for 2,3,5,6-Tetramethyl Pyrazine (CAS: 1124-11-4)

1. Identity & Chemical Information

• Common Name(s): Tetramethylpyrazine
• IUPAC Name: 2,3,5,6-Tetramethylpyrazine
• CAS Number: 1124-11-4
• FEMA Number: 3244
• 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 distinct odor profile, which is often described as nutty or chocolate-like. The presence of the pyrazine ring is crucial for its odor characteristics, as it influences both the volatility and the sensory perception of the compound.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

2,3,5,6-Tetramethylpyrazine is known for its nutty, chocolate-like aroma with a moderate intensity. It is often used to impart a roasted or toasted note in flavor formulations. The compound has a relatively low odor threshold, making it effective even at low concentrations. Its sensory role is typically as an impact note, providing depth and complexity to flavor profiles, particularly in chocolate, coffee, and nut flavors.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

2,3,5,6-Tetramethylpyrazine occurs naturally in various foods, including cocoa, coffee, and roasted nuts. It is primarily formed through the Maillard reaction, a complex chemical process that occurs during the roasting or cooking of foods. This reaction involves amino acids and reducing sugars, leading to the formation of a wide range of flavor compounds, including pyrazines. Its presence in natural foods allows it to be designated as a "natural flavor" in certain regulatory contexts.

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

4. Use in Flavors

2,3,5,6-Tetramethylpyrazine is widely used in flavor formulations, particularly in chocolate, coffee, and nut flavors. It serves as an impact note, enhancing the roasted and nutty characteristics of these profiles. Typical use levels in finished food products range from 0.1 to 5 ppm, depending on the desired intensity and the complexity of the flavor system. It is generally stable under typical processing conditions, although it may degrade at very high temperatures or extreme pH levels.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In fragrance applications, 2,3,5,6-tetramethylpyrazine is used to impart a warm, nutty aroma. It is commonly found in gourmand and oriental fragrance families, where it acts as a modifier or trace realism note. Typical concentration ranges in fragrance formulations are from 0.01% to 0.1%, contributing primarily to the middle notes due to its moderate volatility.

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 many regions. However, specific usage 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, 2,3,5,6-tetramethylpyrazine is considered safe at typical use levels, with an established ADI by relevant authorities. Dermal exposure in fragrance applications is generally low risk, with no significant irritation or sensitization reported. Inhalation exposure is minimal due to its moderate volatility, but occupational safety measures should be observed in manufacturing settings. The risk profiles for food and fragrance applications are similar, 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 notes in both flavors and fragrances. It synergizes well with other pyrazines and Maillard reaction products. Formulators should be cautious of overuse, as its potent aroma can dominate blends. It is often under-utilized in savory applications, where it can add depth and complexity.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on 2,3,5,6-tetramethylpyrazine is well-established, with comprehensive sensory and regulatory information available. Industry practices are well-documented, although some regional regulatory nuances may require further verification. 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 2026-04-03 05:28:00 GMT (p2)