2-Ethyl-(3 Or 5 Or 6)-Mop(85%) And 2-Methyl-(3 Or 5 Or 6)-Mop(13%)
A mixture of methoxypyrazine isomers used for nutty, earthy flavors.
No policy
No HigherBar policy on this ingredient.
Approved in 1 of 7 tracked registries, no published record in 6.
These isomers of methoxypyrazine provide nutty, earthy, and green pepper-like notes. Used in savory and snack flavor systems, particularly in vegetable and spice applications.
What each registry publishes about 2-ethyl-(3 or 5 or 6)-mop(85%) and 2-methyl-(3 or 5 or 6)-mop(13%).
Every row comes from a published regulator source, linked so you can read it yourself. "Prohibited" means a regulator has affirmatively banned it; "not authorized" means it has never been cleared for that use there. The two are not the same thing, so we never collapse them.
Approved in 1 of 7 tracked registries, no published record in 6. Last verified Oct 1, 2026.
| Registry | Status | Published record |
|---|---|---|
| United States (FDA) | Approvedgras | Technical effect: FLAVORING AGENT OR ADJUVANT |
| European Union (EFSA) | No published data | Our sources hold no evidenced record here. That is not a clearance and not a ban. |
| United Kingdom (FSA) | No published data | Our sources hold no evidenced record here. That is not a clearance and not a ban. |
| Codex Alimentarius (JECFA) | No published data | Our sources hold no evidenced record here. That is not a clearance and not a ban. |
| Japan (CAA) | No published data | Our sources hold no evidenced record here. That is not a clearance and not a ban. |
| Australia & New Zealand (FSANZ) | No published data | Our sources hold no evidenced record here. That is not a clearance and not a ban. |
| Canada (Health Canada) | No published data | Our sources hold no evidenced record here. That is not a clearance and not a ban. |
We publish only evidenced regulatory rows, each with its source. Coverage is uneven across registries, and a missing row is reported as missing.
Check a whole label, not just one ingredient.
Paste a product's full ingredient list and get this same record for every ingredient we can identify, plus an honest "not recognized" for the rest.