# 2-ethyl-5-methylpyrazine

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**Safety rating:** UNKNOWN
**CAS number:** 13360-64-0
**Category:** flavoring
**FDA GRAS:** no
**Adverse events (FDA AERS):** 0
**FDA recalls:** 0
**Last updated:** 2026-04-02

## Summary

2-ethyl-5-methylpyrazine is a synthetic flavoring compound used to impart roasted, nutty, and savory notes to food products. It is not approved as Generally Recognized As Safe (GRAS) by the FDA but has been used in flavoring applications with no documented adverse events or recalls.

## Regulatory status

| Country | Status |
| --- | --- |
| United States | approved |
| European Union | not_evaluated |
| United Kingdom | not_evaluated |
| Canada | not_evaluated |
| Australia | not_evaluated |
| Japan | not_evaluated |
| South Korea | not_evaluated |
| Brazil | not_evaluated |
| China | not_evaluated |
| India | not_evaluated |

## Detailed analysis

## What is 2-ethyl-5-methylpyrazine?

2-ethyl-5-methylpyrazine (CAS Number: 13360-64-0) is a synthetic aromatic compound belonging to the pyrazine chemical family. Pyrazines are nitrogen-containing heterocyclic molecules that naturally occur in roasted foods and are commonly used in the flavor industry to replicate roasted, nutty, and savory taste profiles. This particular alkyl-substituted pyrazine consists of a pyrazine ring with an ethyl group at the 2-position and a methyl group at the 5-position.

## Common Uses

2-ethyl-5-methylpyrazine is employed as a flavoring agent and flavor adjuvant in the food industry. Its primary application is in creating roasted and nutty flavor notes in processed foods, including baked goods, snack foods, beverages, dairy products, and savory seasonings. The compound enhances the sensory profile of products by contributing depth and complexity that mimics natural roasting processes. Due to its potency, it is typically used at very low concentrations—measured in parts per million (ppm)—to achieve the desired flavor effect without contributing off-notes.

## Safety Assessment

As of current FDA records, there are no documented adverse events associated with 2-ethyl-5-methylpyrazine, and no food recalls have been initiated due to this ingredient. This suggests a historically safe use profile in food applications where it has been employed. However, it is important to note that the absence of reported adverse events does not constitute formal safety approval by regulatory agencies.

The compound is not listed on the FDA's Generally Recognized As Safe (GRAS) list. GRAS status requires either extensive historical use documentation meeting specific criteria or approval through the FDA's formal GRAS notification process. Without GRAS designation, use of this additive in the United States would technically require food additive petition approval or must rely on prior sanction status, though enforcement priorities may vary.

Pyrazines as a chemical class have been studied for various toxicological endpoints. Available scientific literature on alkyl-substituted pyrazines generally indicates low acute toxicity profiles. However, comprehensive chronic toxicity, genotoxicity, and reproductive toxicity studies specifically on 2-ethyl-5-methylpyrazine may be limited in the public domain.

## Regulatory Status

In the United States, 2-ethyl-5-methylpyrazine is not GRAS-approved by the FDA. Its regulatory status depends on whether it has prior sanction status or is being used under food additive petition authority. Manufacturers using this ingredient should verify compliance with current FDA regulations and applicable state requirements.

In the European Union, this compound may be evaluated under the EFSA's flavor assessment framework, though specific approval status would need verification against current EU additive regulations. International regulatory approaches to pyrazine flavorings vary by jurisdiction.

## Key Studies

Scientific literature on 2-ethyl-5-methylpyrazine specifically is limited. The broader pyrazine compound class has been evaluated in various toxicological contexts. Most safety data on simple alkyl-substituted pyrazines used in food flavoring derives from studies on related compounds and GRAS determinations for similar pyrazine flavorings by the Flavor and Extract Manufacturers' Association (FEMA) Expert Panel.

When evaluating safety, researchers and regulators typically consider the chemical structure, use levels (concentration in food), estimated daily intake, and available toxicological data on structurally similar compounds. The very low concentrations at which pyrazines are used in food applications is an important factor in safety assessment.

For the most current regulatory and safety information, consultation with the FDA's Food Additive Status List and review of relevant flavor industry resources is recommended.

## Sources

- FDA Substances Added to Food (CFSAN)
- OpenFDA Adverse Event Reporting System (AERS)
- OpenFDA Food Recalls
- EFSA OpenFoodTox
- EU Food Additive Portal

## Citation

Additive Facts. "2-ethyl-5-methylpyrazine — Safety, regulation, and evidence." https://additivefacts.com/additives/2-ethyl-5-methylpyrazine. Accessed 2026-05-19.