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Ethyl vanillin Chemical Structure

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What is Ethyl vanillin?

Ethyl vanillin is a member of the class of benzaldehydes. It is an aromatic ether, functionally related to vanillin. It occurs as a fine white or sometimes slightly yellow crystalline needle or colorless flakes, with its use being primarily in flavoring and perfumery industries.

Macsen Laboratories is the supplier of high-quality Ethyl vanillin with ISO certification.
PRODUCT SPECIFICATIONS
Name of Product Ethyl vanillin
IUPAC Name 3-ethoxy-4-hydroxybenzaldehyde
Synonyms Ethylvanillin; Bourbonal; Ethylprotal; Ethavan; Ethovan; Vanillal; Vanirom; Quantrovanil; Rhodiarome
CAS No 121-32-4
Molecular Formula C9H10O3
Molecular Weight 166.17 g/mol
Pubchem CID 8467

Chemical Properties

SR. No Criteria Limit/Specification
1 Appearance (Form) Solid Crystalline powder
2 Appearance (Color) Colorless or White to off-white
3 Odour Intense aromatic vanilla odor (Sweetish smell)
4 Taste Sweet
5 Density 1.186 g/mL
6 Melting Point 76 - 78 °C
7 pH Solutions are acid to litmus
8 Solubility Soluble in ethanol, ether, benzene, chloroform
Slightly soluble in water

Uses

  • The primary use of vanillin is as a flavoring agent, approximately being three times as potent as vanillin, and in used in the production of chocolates, ice creams, beverages and other dairy and confectionary items.
  • It is used as an odor masking agent in perfumes.
  • It is used as an intermediate in certain organic synthesis reactions.
  • It has also shown to have antioxidant properties.

FAQs

Q. Does Ethyl vanillin contain alcohol?

Ethyl vanillin does not contain alcohol.

Q. Is Ethyl vanillin bad for you?

The use of vanillin in both food and cosmetics is widely considered to be risk-free.

Q. Is Ethyl vanillin gluten free?

Ethyl Vanillin is gluten free and is commonly used to impart a sweet aroma to chocolate in gluten-free foods.

Q. What is Ethyl vanillin made of?

Ethyl vanillin is made from  ethylation of Catechol to give guaethol, followed by condensation with glyoxylic acid to give the corresponding mandelic acid derivative, which upon oxidation and decarboxylation gives Ethyl vanillin.

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