chocolate pyrazine B

Chocolate pyrazine B, chemically known as 2-methoxy-3-methylpyrazine, is a heterocyclic aromatic organic compound with the molecular formula C₆H₈N₂O. This compound is recognized for its distinctive nutty and roasted aroma reminiscent of hazelnut and barley. It appears as a volatile flavoring agent employed primarily for sensory enhancement in food products. Known by multiple synonyms including 2-methoxy-(3,6)-methylpyrazine and 3-methoxy-2-methylpyrazine, chocolate pyrazine B is indexed in controlled-vocabulary databases such as PubChem (CID 17898). It is typically derived synthetically or isolated from natural sources for use in flavor formulations. The compound’s characteristic sensory notes make it valuable in mimicking or complementing chocolate, coffee, and nut flavors.

This compound naturally occurs in various biological sources such as burdock root, fenugreek seed, krill, and sherry, indicating its relevance in both plant and marine-derived aromas. Chocolate pyrazine B is applied primarily as a flavoring agent, contributing nutty and roasted notes to foodstuffs. It enhances flavors including almond, caramel, chocolate, cocoa, coffee, hazelnut, nut, and peanut profiles. Its inclusion respects food safety standards such as FEMA GRAS (US), under which usage levels are regulated for specific foods like baked goods, frozen dairy, and confectionery frostings. Additionally, it serves in cosmetic applications as a perfuming agent, relying on its aromatic characteristics for fragrance formulation.

Chocolate pyrazine B exhibits a moderate molecular weight of 124.14 g/mol and a molecular formula C₆H₈N₂O. The compound’s physicochemical traits include a vapor density approximately 4.2 times that of air and a flash point near 54 °C (130 °F), reflecting moderate flammability. Its logP value of 1.24 signals balanced lipophilicity conducive to flavor use in a variety of matrices. Measured specific gravity ranges between 1.06 and 1.09 at 25 °C, with a refractive index from 1.505 to 1.51 at 20 °C. Vapor pressure is relatively low at 0.584 mmHg at 25 °C, indicative of moderate volatility suitable for aroma release. The compound is soluble in alcohol and moderately soluble in water (approximately 8457 mg/L at 25 °C), facilitating its incorporation into diverse formulations. These properties influence its distribution, stability, and sensory performance during product manufacturing and storage.

(IUPAC):	Atomic Weights of the Elements 2011 (pdf)
Videos:	The Periodic Table of Videos
tgsc:	Atomic Weights use for this web site
(IUPAC):	Periodic Table of the Elements
FDA Substances Added to Food (formerly EAFUS):	View
CHEMBL:	View
HMDB (The Human Metabolome Database):	HMDB31852
FooDB:	FDB008536
Export Tariff Code:	2933.90
VCF-Online:	VCF Volatile Compounds in Food
ChemSpider:	View

Safety information

European information :
Most important hazard(s):
Xn - Harmful.
R 10 - Flammable. R 22 - Harmful if swallowed. R 36/37/38 - Irritating to eyes, respiratory system, and skin. S 02 - Keep out of the reach of children. S 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice. S 36/37/39 - Wear suitable clothing, gloves and eye/face protection.
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 chocolate pyrazine B usage levels up to:
	not for fragrance use.
Use levels for FEMA GRAS flavoring substances on which the FEMA Expert Panel based its judgments that the substances are generally recognized as safe (GRAS).
The Expert Panel also publishes separate extensive reviews of scientific information on all FEMA GRAS flavoring substances and can be found at FEMA Flavor Ingredient Library
publication number: 4
Click here to view publication 4
		average usual ppm	average maximum ppm
baked goods:		-	4.00000
beverages(nonalcoholic):		-	-
beverages(alcoholic):		-	-
breakfast cereal:		-	-
cheese:		-	-
chewing gum:		-	-
condiments / relishes:		-	-
confectionery froastings:		-	-
egg products:		-	-
fats / oils:		-	-
fish products:		-	-
frozen dairy:		-	2.00000
fruit ices:		-	2.00000
gelatins / puddings:		-	2.00000
granulated sugar:		-	-
gravies:		-	-
hard candy:		-	4.00000
imitation dairy:		-	-
instant coffee / tea:		-	-
jams / jellies:		-	-
meat products:		-	-
milk products:		-	-
nut products:		-	-
other grains:		-	-
poultry:		-	-
processed fruits:		-	-
processed vegetables:		-	-
reconstituted vegetables:		-	-
seasonings / flavors:		-	-
snack foods:		-	-
soft candy:		-	-
soups:		-	-
sugar substitutes:		-	-
sweet sauces:		-	-

Safety references

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

Safety and efficacy of pyrazine derivatives including saturated ones belonging to chemical group 24 when used as flavourings for all animal species View page or View pdf

EPI System: View

AIDS Citations:Search

Cancer Citations:Search

Toxicology Citations:Search

EPA Substance Registry Services (TSCA):2847-30-5

EPA ACToR:Toxicology Data

EPA Substance Registry Services (SRS):Registry

Laboratory Chemical Safety Summary :17898

National Institute of Allergy and Infectious Diseases:Data

WISER:UN 1993

WGK Germany:3

2-methoxy-3-methylpyrazine

Chemidplus:0002847305