2-isopropyl-3-(methyl thio) pyrazine

2-isopropyl-3-(methyl thio) pyrazine is a sulfur-containing pyrazine compound with the molecular formula C₈H₁₂N₂S. It appears as a compound with a distinct green and roasted vegetable odor profile, contributing to complex flavors in various foods. Known by several synonyms including 2-(1-methylethyl)-3-(methylthio)pyrazine and 2-methylthio-3-isopropylpyrazine, this compound is classified as a flavoring agent. It can be sourced naturally from ingredients such as coriander, fenugreek seed, roasted sesame seed, and ragi. Detailed information about its chemical identity is accessible through resources like its PubChem database entry, supporting researchers and formulators interested in its sensory applications and chemical characteristics.

2-isopropyl-3-(methyl thio) pyrazine occurs naturally in various plant-derived foods, including coriander, fenugreek seeds, ragi, and roasted sesame seeds. It imparts a potent green vegetable and roasted meat aroma that is valuable in flavor formulation. This compound is commonly employed as a flavoring agent to enhance green, vegetable, and spice notes in food products, particularly those containing coriander and fenugreek flavor profiles. Its inclusion is regulated under frameworks such as REACH (EU), ensuring safe use at specified levels across food categories. The compound's ability to provide characteristic savory and green accents makes it suitable for complex flavor blends, especially where roasted or herbal notes are desired.

Physicochemically, 2-isopropyl-3-(methyl thio) pyrazine has a molecular weight of approximately 168.26 g/mol and a molecular formula C₈H₁₂N₂S. It possesses moderate volatility with an estimated vapor pressure of 0.043 mmHg at 25 °C and a flash point around 216 °F (102 °C), indicating relative stability under typical flavor formulation conditions. Soluble in alcohol and sparingly soluble in water, it exhibits a logP value estimated at 2.419, signifying moderate lipophilicity which supports its incorporation into various food matrices. The compound remains stable in most media, facilitating its use without significant degradation during processing. These properties influence its performance in flavor creation, especially in systems requiring green, roasted, or savory notes.

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Safety information

Hazards identification
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
Pictogram
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined

Safety in use information

Category:
flavoring agents
Recommendation for 2-isopropyl-3-(methyl thio) pyrazine usage levels up to:
	not for fragrance use.
Maximised Survey-derived Daily Intakes (MSDI-EU):		0.061 (μg/capita/day)
Modified Theoretical Added Maximum Daily Intake (mTAMDI):		270 (μg/person/day)
Threshold of Concern:		90 (μg/person/day)
Structure Class:		III
Food categories according to Commission Regulation EC No. 1565/2000 (EC, 2000) in FGE.06 (EFSA, 2002a). According to the Industry the "normal" use is defined as the average of reported usages and "maximum use" is defined as the 95th percentile of reported usages (EFSA, 2002i).
Note: mg/kg = 0.001/1000 = 0.000001 = 1/1000000 = ppm.
		average usage mg/kg	maximum usage mg/kg
Dairy products, excluding products of category 02.0 (01.0):		0.40000	2.00000
Fats and oils, and fat emulsions (type water-in-oil) (02.0):		0.10000	0.50000
Edible ices, including sherbet and sorbet (03.0):		0.40000	2.00000
Processed fruit (04.1):		0.40000	2.00000
Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2):		-	-
Confectionery (05.0):		1.00000	5.00000
Chewing gum (05.3):		-	-
Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0):		0.20000	1.00000
Bakery wares (07.0):		1.00000	5.00000
Meat and meat products, including poultry and game (08.0):		0.10000	0.40000
Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0):		0.10000	0.40000
Eggs and egg products (10.0):		-	-
Sweeteners, including honey (11.0):		-	-
Salts, spices, soups, sauces, salads, protein products, etc. (12.0):		0.10000	0.50000
Foodstuffs intended for particular nutritional uses (13.0):		0.20000	1.00000
Non-alcoholic ("soft") beverages, excl. dairy products (14.1):		0.20000	1.00000
Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2):		1.00000	5.00000
Ready-to-eat savouries (15.0):		1.00000	5.00000
Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0):		0.20000	1.00000

Safety references

European Food Safety Athority(EFSA):Flavor usage levels; Subacute, Subchronic, Chronic and Carcinogenicity Studies; Developmental / Reproductive Toxicity Studies; Genotoxicity Studies...

European Food Safety Authority (EFSA) reference(s):

Opinion of the Scientific Panel on food additives, flavourings, processing aids and materials in contact with food (AFC) on a request from the Commission related to Flavouring Group Evaluation 17 (FGE.17): Pyrazine derivatives from chemical group 24 (Commission Regulation (EC) No 1565/2000 of 18 July 2000) View page or View pdf

Flavouring Group Evaluation 50 (FGE.50): Consideration of pyrazine derivatives evaluated by JECFA (57th meeting) structurally related to pyrazine derivatives evaluated by EFSA in FGE.17 (2005) (Commission Regulation (EC) No 1565/2000 of 18 July 2000) - Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in contact with Food (AFC) View page or View pdf

Flavouring Group Evaluation 17, Revision 1 (FGE.17Rev1): Pyrazine derivatives from chemical group 24 - Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in contact with Food (AFC) [1] View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 17, Revision 2 (FGE.17Rev2): Pyrazine derivatives from chemical group 24 View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 50, Revision 1 (FGE.50Rev1): Consideration of pyrazine derivatives evaluated by JECFA (57th meeting) structurally related to pyrazine derivatives evaluated by EFSA in FGE.17Rev2 (2010) View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 17, Revision 3 (FGE.17Rev3): Pyrazine derivatives from chemical group 24 View page or View pdf

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Laboratory Chemical Safety Summary :106216

National Institute of Allergy and Infectious Diseases:Data

2-methylsulfanyl-3-propan-2-ylpyrazine

Chemidplus:0067952594