2-Methyl-3(5Or6)-(Methylthio) Pyrazine comes across as one of those rare chemicals that turns up in flavor chemistry circles, but those outside the industry rarely hear its name. The molecule features a pyrazine ring, a staple structure in many flavoring agents and complex chemical syntheses. A methyl group tucks in at one position, while a methylthio group slots in at another. These small changes to the core skeleton crank up the aromatic properties, making it valuable where robust flavor notes are required. As someone who's spent time in labs mixing hundreds of flavor chemicals, I’ve seen this compound included in microgram levels—just enough to tweak savory depth or nutty hints in food, especially snacks or roasted products.
Different suppliers label it with the CAS Number for clarity, but it always boils down to the same basic facts: The substance appears as a crystalline solid, often in fine flakes or a pearly powder. Its density tracks right around 1.15 to 1.20 grams per cubic centimeter, depending on purity— higher than water, but nothing too extreme for handling on the benchtop. The molecular formula, C6H8N2S, lays out carbon, hydrogen, nitrogen, and sulfur in a tidy combination, leading to a molecular weight near 140.21 g/mol. It melts at temperatures between 40 and 60°C, so room temperature storage keeps it stable and easy to scoop. Exposing the powder to warm air lets some of the odor out; a sharp, roasted note follows, and anyone working with flavors will recognize that instantly.
The pyrazine ring forms the backbone, and nitrogen atoms in the ring change its electronic properties. The methylthio side group (–S–CH3) bonds strongly to the ring, bringing in unique reactive potential compared to basic methylated aromatics. The material commonly arrives as free-flowing crystals or, less often, as a suspension in solution for bulk blending. Purity matters here, as small impurities shift aroma and flavor, not to mention physical properties like flow and reaction rates if a customer is blending it with other food ingredients or chemicals. In pellet or powder form, it handles much like table salt, resistant to caking, with a glistening, off-white sheen—signs of good crystallization and low moisture content.
Customs and trade organizations use HS Code 2933.59.9090 for this family of nitrogen-containing heterocyclic compounds. Anyone handling it in manufacturing or research has to consider safety: not especially volatile, not prone to combustion at room temperature, but handling still calls for gloves and a well-ventilated space, as the aroma can irritate some people or trigger headaches with chronic exposure. It rates low on immediate toxicity as per available literature, but the general rule with synthetic flavor pyrazines is: don’t breathe in dust and keep it away from skin contact. Disposal doesn’t create serious hazards, though bulk quantities need containment to avoid flavor contamination in shared facilities. No hazardous material shipping label applies unless crossing certain international borders, but Material Safety Data Sheets should travel with every drum or bag out of the warehouse.
This isn’t a chemical most consumers know by name, even though its influence touches countless pantries. Pyrazines push flavor profiles, making processed foods taste more roasted or nutty. The specific methylthio variant adds a slightly sulfurous edge that mimics natural cooking reactions, which can be extremely useful for plant-based proteins or snacks that want to echo cooked meat. As more food companies hunt for ways to move away from animal-based ingredients while holding onto familiar flavors, materials like this stand front and center. The demand for quality raw materials with predictable properties is only going up. Supply chains occasionally get pinched, especially with chemistry dependent on specialty starting materials. Secure sources, solid quality control, and clear technical specifications shift from nice-to-have to deal-breakers when even a single batch can change the production outcome of thousands of pounds of food product.
The risks linked to 2-Methyl-3(5Or6)-(Methylthio) Pyrazine tie back mainly to overexposure and improper storage. Many manufacturing sites still lag on employee training about flavor chemicals, treating them like salt or sugar. That attitude can hurt, as chronic, even low-level exposure may pose health challenges not recognized for years. Facility air monitoring, clear usage guidelines, and routine cleaning trim down these long-term risks, which sometimes get more media attention than food safety specialists would like. On the supply side, inconsistencies arise in crystal size, density, and even trace contaminant levels, usually from differences in batch synthesis procedures. Certified raw material suppliers who deliver audited, batch-tested products shut down those problems before they hit the plant floor. Periodic inbound testing matters more now, since food companies need traceability for all minor ingredients. Sometimes this means investing in more advanced lab equipment on-site, or partnering with third-party labs that specialize in pyrazine analysis.
| Characteristic | Detail |
|---|---|
| Common Form | Flakes, solid, powder, pearls, occasionally liquid solution |
| Chemical Structure | Pyrazine ring with methyl and methylthio groups |
| Molecular Formula | C6H8N2S |
| Molecular Weight | 140.21 g/mol |
| HS Code | 2933.59.9090 |
| Density | 1.15 – 1.20 g/cm3 |
| Melting Point | 40 – 60 °C |
| Storage | Cool, dry place; sealed containers |
| Hazard Status | Low acute hazard, avoid dust and long exposure |
| Key Applications | Flavoring ingredient, sometimes in fragrance R&D |
