2,3,5,6-Tetramethylpyrazine (CAS 1124-11-4, FEMA 3237) | Roasted & Nutty Flavor Ingredient

Chemical name：tetramethylpyrazine

Synonyms: 2,3,5,6-Tetramethylpyrazine; 2,3,5,6-Tetramethyl pyrazine; 

Formula：C8H12N2

Molecular weight：136.1943

Appearance: White crystals or powder

2,3,5,6-Tetramethylpyrazine, identified by CAS registry number 1124-11-4 and recognized under FEMA number 3237, is a significant flavor and fragrance compound utilized in the creation of complex sensory profiles. This pyrazine derivative, also commonly referred to simply as tetramethylpyrazine, is particularly valued for its distinctive roasted, nutty, and earthy olfactory characteristics. Its potent aromatic properties make it an essential component in flavor systems where depth and authenticity are required.

In flavor formulation, this compound (CAS 1124-11-4) is primarily employed to impart or enhance roasted, cocoa-like, and nutty notes. It serves as a key building block in replicating the flavors of roasted nuts, cocoa, coffee, and baked or toasted cereals. As an ingredient designated with FEMA 3237, it finds extensive application in the production of chocolate and confectionery flavors, roasted nut spreads, coffee flavorings, and the seasoning blends for savory snacks like crackers and chips. It contributes significantly to the "browned" or Maillard reaction flavor profile that is desirable in many thermally processed foods.

Beyond straightforward flavoring, 2,3,5,6-Tetramethylpyrazine (a synonym for tetramethylpyrazine) acts as a crucial modifier and blending agent. It adds complexity and warmth to savory applications, including meat flavorings, soups, sauces, and gravy bases, where it helps round out harsh notes and introduce a subtle roasted background. Its stability under heat allows for its use in products that undergo baking, frying, or extrusion. Furthermore, its musty and earthy nuances are sometimes harnessed in smaller quantities to create more natural, less one-dimensional flavor profiles in products like certain cheeses or fermented sauces.

In the fragrance industry, this material contributes to gourmand, tobacco, and woody accords, providing a dry, roasted, or spicy facet to perfumes and functional fragrances for products like candles and home care items. When used in accordance with industry standards and good manufacturing practices for ingredients listed under FEMA 3237, it is considered a safe and effective tool for enhancing the aromatic appeal of both edible and non-edible consumer products.