Is this compound approved for use in food?

This compound is included in industry flavoring inventories but specific public regulatory authorizations under FDA or EFSA were not found in accessible databases.

What sensory characteristics does it provide?

It contributes earthy, roasted, nutty aroma and flavor notes in complex flavor formulations.

Where is this flavoring agent used?

It is used in products like baked goods, savory snacks, coffee beverages, and other flavored food items.

Does it have a CAS number?

Yes, its CAS number is 34514-55-1.

Is there an ADI established?

A specific Acceptable Daily Intake (ADI) for this CAS was not identified in public regulatory sources.

It is synthesized through organic chemistry methods involving building the heterocyclic pyrazine ring with methyl substitutions.

Is it safe at typical use levels?

Related pyrazine derivatives have been evaluated with no safety concern at typical flavor use levels.

Does FDA list it in flavor inventories?

The FDA’s flavor ingredient inventory references this substance, indicating its recognition for flavor use.

Can it be found naturally?

It is typically produced synthetically for flavoring applications rather than sourced from natural ingredients.

2(3),5-DIMETHYL-6,7-DIHYDRO-5H-CYCLOPENTAPYRAZINE Flavoring Agent Reference

Q: What is 2(3),5-DIMETHYL-6,7-DIHYDRO-5H-CYCLOPENTAPYRAZINE?

It is a synthetic flavoring agent used to impart roasted, nutty, or earthy notes to food and beverage products.

What It Is

2(3),5-DIMETHYL-6,7-DIHYDRO-5H-CYCLOPENTAPYRAZINE is an organic heterocyclic compound belonging to the class of dihydrocyclopentapyrazines used primarily for its flavoring properties in foods and beverages. It is identified by CAS number 34514-55-1 and is described in flavor industry databases with sensory descriptors such as earthy, nutty, and roasted notes typical of certain pyrazine derivatives. It is chemically related to other substituted cyclopentapyrazines that have been assessed as flavoring agents by expert panels within regulatory frameworks, though the specific regulatory identifiers and approvals for this exact CAS are not directly available in open authoritative international regulator databases. The structure comprises a bicyclic ring containing two nitrogen atoms with two methyl substitutions, giving it a characteristic profile within the broader group of pyrazine-based flavoring agents used in food formulation. 2(3),5-DIMETHYL-6,7-DIHYDRO-5H-CYCLOPENTAPYRAZINE has been referenced in flavor industry inventories such as the FEMA (Flavor and Extract Manufacturers Association) flavor library, which assigns it FEMA Number 4702, indicating its recognition and use as a flavoring agent in the context of industry practice. The compound is one of several isomeric dimethyl dihydrocyclopentapyrazines encountered in food flavor systems, often as part of complex flavor blends to achieve specific sensory effects. It is not commonly encountered in isolation in consumer food products but rather as a component of flavor formulations targeted at particular organoleptic outcomes. This compound is part of the broader category of pyrazine derivatives, which are well known in food science for imparting roasted, nutty, coffee-like, and toasted sensory characteristics at low concentrations. As with many such flavoring substances, its use in food products is guided by regulatory evaluations of safety and function, although for this specific CAS number comprehensive global regulatory listings with explicit numeric limits or authorizations are limited or not readily indexed in publicly accessible regulator databases at the time of writing.

How It Is Made

The synthesis of heterocyclic flavoring agents such as 2(3),5-DIMETHYL-6,7-DIHYDRO-5H-CYCLOPENTAPYRAZINE typically involves multi-step organic chemistry processes starting from simpler precursors like substituted amines or ketones. These processes often rely on condensation and cyclization reactions that build the pyrazine ring and introduce the required methyl substituents in controlled positions around the ring system. While specific synthetic pathways for this precise isomer are proprietary to specialty chemical manufacturers, general methods in pyrazine chemistry include nucleophilic addition followed by ring closure under controlled temperature and catalytic conditions. In industrial practice, manufacturing of such flavoring agents must meet defined purity criteria for food use, as set by flavor ingredient specifications. The product is typically purified by distillation or chromatographic methods to achieve high purity suitable for formulation into flavor blends. In the flavor industry, purity and consistency are critical because small impurities can alter sensory characteristics or regulatory status. Quality control testing for synthetic flavoring agents often involves spectroscopic and chromatographic analytical methods such as gas chromatography with mass spectrometry detection to verify identity and concentration. Safety testing may also be conducted by manufacturers and expert panels to support assessments for use in food, including evaluation of potential impurities and toxicological profiles. However, comprehensive regulatory monographs specific to this CAS number in major public databases were not located during research, indicating that detailed production specifications held by regulators may be limited or available through subscription services rather than freely accessible public sources.

Why It Is Used In Food

Flavoring agents like 2(3),5-DIMETHYL-6,7-DIHYDRO-5H-CYCLOPENTAPYRAZINE are used in food and beverage products to enhance sensory appeal by adding desirable roasted, nutty, or earthy notes that contribute to overall flavor complexity. In the context of flavor formulation, such heterocyclic compounds allow food scientists to modulate the aroma profile of products ranging from baked goods to savory snacks. They are valued for their ability to deliver specific aromatic features that can be difficult to achieve with natural extracts alone. In many food applications, synthetic flavoring agents are combined with natural flavors to create a balanced sensory profile that meets consumer expectations for taste and aroma. These compounds may be particularly useful in replicating the flavors associated with roasting, toasting, or caramelization processes without relying solely on thermal processing of ingredients, which can affect texture and nutritional properties. By using defined flavoring agents, manufacturers can achieve consistent flavor quality across production batches. Another reason for the use of synthetic flavoring agents is their stability during processing and storage. Many class members of pyrazine derivatives display thermal stability, making them suitable for inclusion in foods that undergo heat treatment or extended shelf life conditions. The controlled use of these compounds can help maintain flavor integrity throughout the product’s lifecycle, reducing variability that might arise from natural ingredient sources.

Adi Example Calculation

An example of how an Acceptable Daily Intake (ADI) calculation might work for a food additive is for illustrative purposes only and not specific to 2(3),5-DIMETHYL-6,7-DIHYDRO-5H-CYCLOPENTAPYRAZINE because an ADI was not explicitly found in authoritative regulatory documents during research. In general, if a compound had an ADI of X mg per kg of body weight per day, and a person weighed Y kg, the maximum theoretical intake would be computed by multiplying X by Y. For example, if a hypothetical flavouring agent had an ADI of 1 mg per kg bw per day and a person weighed 70 kg, the illustrative calculation would be 70 mg per day. This type of calculation is used by regulators and risk assessors to ensure that daily exposures from all food sources remain below levels considered safe over a lifetime. In the case where no numeric ADI is specified because a regulator has concluded there is no safety concern at typical intake levels, the illustrative calculation is not directly applicable. Instead, the focus remains on ensuring that use levels in foods are consistent with good manufacturing practice so that consumer exposure remains minimal.

Safety And Health Research

Safety assessments for flavoring agents like 2(3),5-DIMETHYL-6,7-DIHYDRO-5H-CYCLOPENTAPYRAZINE focus on toxicological endpoints such as general toxicity, genotoxicity, and metabolism when consumed at levels typical of flavor use. Expert committees and industry expert panels, such as FEMA’s Expert Panel, evaluate food flavoring substances for potential health concerns and provide guidance on their use. The presence of this compound in flavor ingredient listings indicates that it has been examined in the context of flavor industry safety evaluations. Regulatory and expert bodies like JECFA (Joint FAO/WHO Expert Committee on Food Additives) conduct safety evaluations of structurally related pyrazine derivatives, often concluding that these substances pose no safety concern at intake levels associated with flavour use. JECFA evaluations for similar dihydrocyclopentapyrazine isomers have explicitly stated that there is no safety concern at current levels of intake when used as flavouring agents. Such findings by JECFA for chemical relatives suggest that the broader class of compounds exhibits low risk at normal usage levels, based on available toxicological data, though an exact JECFA monograph for this CAS was not retrieved. The safety evaluation process typically reviews animal toxicology data, potential metabolic pathways, and human exposure estimates based on typical use levels. Flavoring agents used at very low concentrations contribute minimally to overall dietary exposure compared to macronutrients, and extensive toxicological data are required to identify any hazard at those low exposure levels. No authoritative evidence was found that identifies significant health risks associated with exposure to this specific compound at typical flavoring use levels. As with all food components, continued monitoring of safety literature and regulatory updates is standard practice in food safety oversight.

Regulatory Status Worldwide

Comprehensive global regulatory listings specifically for 2(3),5-DIMETHYL-6,7-DIHYDRO-5H-CYCLOPENTAPYRAZINE under CAS number 34514-55-1 were not readily found in freely accessible public regulatory databases during research. However, flavor industry inventories maintained by organizations such as the Flavor and Extract Manufacturers Association (FEMA) do list this compound with FEMA Number 4702, indicating its assessment within the context of flavoring substance evaluations and use in flavor formulations. This listing is generally recognized by industry professionals as part of the flavor ingredient landscape, though it does not by itself constitute a formal government authorization in major regulatory codices. In the United States, the FDA maintains the "Substances Added to Food" inventory (formerly EAFUS), which references flavoring agents and related substances that may be used in food formulations. In that inventory, 2(3),5-DIMETHYL-6,7-DIHYDRO-5H-CYCLOPENTAPYRAZINE is included as a flavoring substance, reflecting its identification for potential use in foods, though explicit CFR (Code of Federal Regulations) sections authorizing specific use levels for this CAS were not located in public records consulted during research. The inclusion in FDA’s flavor ingredient inventories suggests recognition by the agency that such substances may be used in accordance with good manufacturing practice for flavoring purposes. Internationally, regulatory frameworks such as the European Union’s flavoring regulation and JECFA evaluations maintained by FAO/WHO typically assess groups of structurally related compounds for safety as flavoring agents. The available public JECFA entries for related substituted pyrazine flavoring agents indicate that compounds in this chemical class have been evaluated with respect to safety at typical intake levels when used as flavouring agents. However, a specific JECFA entry for CAS 34514-55-1 was not retrieved during web research, indicating that either it is evaluated within a broader group context or detailed evaluation documentation is not freely accessible without subscription or deep database search.

Taste And Functional Properties

2(3),5-DIMETHYL-6,7-DIHYDRO-5H-CYCLOPENTAPYRAZINE and related substituted pyrazine derivatives are recognized for their distinctive sensory contributions, often reminiscent of roasted coffee, nutty or earthy notes when present at trace levels in flavor formulations. These sensory characteristics make them useful for enhancing aroma profiles in complex food matrices. They are typically active at low concentration thresholds, meaning that very small amounts can significantly influence the overall flavor impression of a product. Functionally, pyrazine-based flavoring agents tend to be relatively stable under a range of processing conditions, including moderate heat and pH variations, which supports their use in baked goods and cooked products. Solubility characteristics vary with the specific chemical structure, but many flavoring heterocyclics like this one are more soluble in organic solvents than in water, although they can be formulated into aqueous systems using carriers or encapsulation technologies. Stability and interaction with other flavor compounds are important considerations in formulation. For example, the presence of sugars, proteins or acids in a food matrix can influence the perception of flavor notes derived from pyrazine derivatives. Successful formulation requires careful balancing of these interactions to achieve the desired sensory qualities. Because these compounds are potent in sensory impact, their use levels are typically controlled by experienced flavor chemists.

Acceptable Daily Intake Explained

Regulatory bodies such as JECFA establish Acceptable Daily Intakes (ADIs) for food additives or provide safety assessments when there is sufficient data. An ADI represents the estimated amount of a substance that can be ingested daily over a lifetime without appreciable health risk, expressed per unit body weight. For many flavouring substances, especially those used at low concentrations such as pyrazine derivatives, JECFA may conclude there is no safety concern at current levels of intake rather than defining a numeric ADI, when available toxicological data support that conclusion. In the case of 2(3),5-DIMETHYL-6,7-DIHYDRO-5H-CYCLOPENTAPYRAZINE, a specific numeric ADI was not located in the authoritative public regulatory databases consulted. Where related compounds have been evaluated by JECFA, the committee’s findings that there is no safety concern at current intake levels effectively indicate that the combined human exposure from normal use as a flavoring agent is sufficiently low that establishing a numeric ADI is not necessary. This type of conclusion is often expressed in JECFA reports as "no safety concern at current levels of intake," and it serves a similar purpose by indicating that standard use does not present appreciable risk. It is important to note that ADI values are not recommendations for daily consumption but risk assessment tools used by regulators and food safety professionals to ensure that use levels in food products remain well below levels associated with any observed adverse effects in toxicological studies. When a numeric ADI is not established for a flavoring agent, it typically reflects the outcome of a safety evaluation that deems typical exposure negligible relative to any toxicological thresholds.

Comparison With Similar Additives

2(3),5-DIMETHYL-6,7-DIHYDRO-5H-CYCLOPENTAPYRAZINE is functionally similar to other substituted pyrazines used as flavoring agents in food science. Pyrazine derivatives such as 2,5-dimethyl-6,7-dihydro-5H-cyclopentapyrazine and 2,3-dimethyl-6,7-dihydro-5H-cyclopentapyrazine are examples of closely related compounds that have been evaluated for flavor use by expert panels. These related compounds exhibit characteristic roasted, nutty, or earthy sensory attributes that make them useful for enhancing flavor complexity in various foods. A key similarity among these compounds is their potency at low concentrations; they are typically used in very small amounts relative to other ingredients because of their strong sensory impact. Their chemical structures are also similar, involving a bicyclic ring containing nitrogen atoms and substituents that modulate odor characteristics. Differences in the position of methyl groups can subtly influence the specific aroma notes perceived in a food product. From a regulatory perspective, assessments by bodies such as JECFA for related pyrazine derivatives have concluded that there is no safety concern at current intake levels when used as flavoring agents, a conclusion that supports their continued use in flavor formulations. This class-level context suggests a shared safety and functional profile for these heterocyclic flavoring agents when used appropriately within food and beverage applications.

Common Food Applications Narrative

Flavoring agents in the pyrazine class, including compounds related to 2(3),5-DIMETHYL-6,7-DIHYDRO-5H-CYCLOPENTAPYRAZINE, are commonly used as components in flavor systems for a wide range of food and beverage categories. Their characteristic roasted, earthy, and nutty aromatic contributions make them attractive in applications where those sensory cues are desirable. In baked goods such as breads, cookies, and crackers, pyrazine derivatives can reinforce the perception of toasted or caramelized notes that complement natural flavors and enhance overall product appeal. Similarly, in savory snacks and chip products, they may be part of flavor blends that simulate roasted or grilled profiles to satisfy consumer expectations. In beverage applications, these flavoring agents can be incorporated into coffee analogs, malt beverages, or ready-to-drink formulations where a hint of roasted character contributes to complexity. They may also be used in seasoning blends for processed foods like jerky or seasoned nuts, where a robust aromatic profile is central to product identity. Additionally, pyrazine derivatives can be part of flavor formulations used in confectionery items, such as chocolate or caramel-flavored products, where nuanced background notes help round out sweetness and contribute depth. Across these applications, the use of synthetic flavoring agents allows manufacturers to deliver consistent sensory experiences while managing formulation costs and ingredient sourcing constraints. Their inclusion must be balanced with other flavor components to achieve a harmonious profile that resonates with target consumer preferences.

Safety & Regulations

FDA

Notes: Specific FDA regulatory authorization for this CAS number was not located in public databases during research.

EFSA

Notes: EFSA-specific evaluations for this CAS number were not found in freely accessible public sources.

JECFA

Notes: A JECFA monograph specifically for this CAS number was not retrieved; related compounds indicate no safety concern at current intake levels.

2(3),5-DIMETHYL-6,7-DIHYDRO-5H-CYCLOPENTAPYRAZINE