# 5h-5-methyl-6,7-dihydrocyclopenta(b)pyrazine

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**Safety rating:** UNKNOWN
**CAS number:** 23747-48-0
**Category:** flavoring
**FDA GRAS:** no
**Adverse events (FDA AERS):** 0
**FDA recalls:** 0
**Last updated:** 2026-04-02

## Summary

5h-5-methyl-6,7-dihydrocyclopenta(b)pyrazine is a synthetic flavoring compound used to create roasted, nutty, and savory taste profiles in food products. It belongs to the pyrazine family of flavor chemicals commonly employed in processed foods.

## 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 5h-5-methyl-6,7-dihydrocyclopenta(b)pyrazine?

5h-5-methyl-6,7-dihydrocyclopenta(b)pyrazine (CAS Number: 23747-48-0) is a synthetic organic compound classified as a flavoring agent. It belongs to the pyrazine family, a group of nitrogen-containing heterocyclic compounds widely used in the flavor industry. The compound is characterized by a cyclopentane ring fused to a pyrazine ring with a methyl substituent, giving it specific aromatic properties.

## Common Uses

This flavoring compound is primarily used in the food and beverage industry to impart roasted, nutty, and savory notes to products. Pyrazines in general are known for their ability to create flavors associated with roasting and cooking processes. Common applications include:

- Savory snack foods
- Processed meat products
- Cheese and dairy flavoring systems
- Baked goods and bread products
- Beverage flavoring applications

The compound is typically used at very low concentrations, as is standard for synthetic flavoring agents, where small amounts can significantly impact the sensory profile of food products.

## Safety Assessment

According to available FDA records, no adverse events have been reported in connection with 5h-5-methyl-6,7-dihydrocyclopenta(b)pyrazine, and no product recalls have been associated with this ingredient. The absence of reported safety concerns in FDA databases suggests that products containing this additive have not generated consumer complaints or adverse reaction reports.

However, it is important to note that this compound has not been formally affirmed as Generally Recognized As Safe (GRAS) by the FDA. GRAS status is not required for all food additives but typically represents a higher level of regulatory scrutiny and acceptance. The lack of GRAS affirmation does not necessarily indicate a safety concern but rather reflects the regulatory classification and review pathway for this particular substance.

As with all synthetic flavoring agents, exposure through food consumption occurs at extremely low levels. Flavor compounds are typically used at parts-per-million or parts-per-billion concentrations in final food products.

## Regulatory Status

In the United States, this compound is permitted for use as a flavoring agent under FDA regulations. The FDA maintains a list of approved flavoring substances in the Code of Federal Regulations (21 CFR Part 182). While specific GRAS affirmation records for this individual compound are not readily available in public FDA databases, its continued permitted use indicates it meets regulatory requirements for food additives.

The European Food Safety Authority (EFSA) evaluates flavoring compounds for use in the European Union, and regulatory status may vary between jurisdictions. Manufacturers using this ingredient must comply with local regulations in each market where the product is sold.

## Key Studies

Published scientific literature on 5h-5-methyl-6,7-dihydrocyclopenta(b)pyrazine is limited, which is typical for specialized synthetic flavoring compounds. Most safety data for pyrazine-class compounds comes from:

- Industry-sponsored toxicology studies submitted during regulatory approval processes
- General safety assessments of the broader pyrazine chemical family
- Studies on the olfactory and gustatory properties of related pyrazine compounds

The broader pyrazine family has been studied extensively, with research consistently showing low toxicity profiles when used at typical food flavoring concentrations. Metabolism studies indicate that pyrazines are generally processed and eliminated efficiently by the body.

Additional research would be valuable to better characterize the pharmacokinetics and long-term safety profile of this specific compound, though the lack of reported adverse events and safety concerns suggests the current evidence base is sufficient for its permitted use at typical food flavoring levels.

## 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. "5h-5-methyl-6,7-dihydrocyclopenta(b)pyrazine — Safety, regulation, and evidence." https://additivefacts.com/additives/5h-5-methyl-6-7-dihydrocyclopenta-b-pyrazine. Accessed 2026-05-19.