E 107 VANILLIN ETHYL

E 107 Vanillin Ethyl is employed for its sweet, vanilla-like scent in perfumes, lotions, and other personal care products.
E 107 Vanillin Ethyl is utilized in the synthesis of other chemical compounds.
E 107 Vanillin Ethyl is used to impart a vanilla flavor in various food products such as baked goods, confectionery, and beverages.

CAS Number: 121-32-4
EC Number: 204-464-7
MDL Number: MFCD00006944
Chemical Name: Ethyl Vanillin
IUPAC Name: 3-Ethoxy-4-hydroxybenzaldehyde
Molecular Formula: C₉H₁₀O₃
Molecular Weight: 166.17 g/mol

SYNONYMS:
3-Ethoxy-4-hydroxybenzaldehyde, Bourbonal, Ethyl protal, O-Ethylvanillin​, 3-Ethoxy-4-hydroxybenzaldehyde, Bourbonal, 3-Ethoxy-4-hydroxybenzaldehyde, ETHYL VANILLIN, Ethylvanillin, 121-32-4, Ethylprotal, Bourbonal, Vanillal, Ethavan, Ethovan, Vanirom, Vanilal, Benzaldehyde, 3-ethoxy-4-hydroxy-, 4-Hydroxy-3-ethoxybenzaldehyde, Quantrovanil, Ethyl protal, Rhodiarome, Vanirome, Protocatechuic aldehyde ethyl ether, Vanillin, ethyl-, 2-Ethoxy-4-formylphenol, 3-Ethoxyprotocatechualdehyde, FEMA No. 2464, Arovanillon, Ethylprotocatechuic aldehyde, Vanbeenol, Ethyl vanillin (NF), Ethyl vanillin [NF], MFCD00006944, CCRIS 1346, HSDB 945, ethyl-vanillin, Ethylprotocatechualdehyde-3-ethyl ether, Vanillin,ethyl, 3-ETHOXY-4-HYDROXY-BENZALDEHYDE, UNII-YC9ST449YJ, NSC 1803, NSC-1803, EINECS 204-464-7, Ethyl protocatechuic aldehyde, YC9ST449YJ, NSC-67240, BRN 1073761, 3-ethoxy-4-hydroxy benzaldehyde, DTXSID5021968, CHEBI:48408, AI3-00786, Protocatechuic aldehyde 3-ethyl ether, J2.006K, ETHYL VANILLIN [II], ETHYL VANILLIN [MI], ETHYL VANILLIN [FCC], ETHYL VANILLIN [FHFI], ETHYL VANILLIN [HSDB], VANILLIN,ETHYL [VANDF], DTXCID901968, ETHYL VANILLIN [MART.], ETHYL VANILLIN [USP-RS], ETHYL VANILLIN [WHO-DD], EC 204-464-7, NCGC00091583-02, WLN: VHR DQ CO2, ETHYL VANILLIN (II), ETHYL VANILLIN (MART.), ETHYL VANILLIN (USP-RS), Quantrovanil, Vanillal, CAS-121-32-4, Aethylvanillin, Vanillin, ethyl, 2Ethoxy4formylphenol, BOUBONAL, Bourbonal ethyl protal, Ethyl vanillin, USAN?, FEMA Number 2464, Ethylvanillin (Standard), Ethyl protocatechualdehyde, 3Ethoxyprotocatechualdehyde, 3Ethoxy4hydroxybenzaldehyde, 4Hydroxy3ethoxybenzaldehyde, SCHEMBL30247, 3ethoxy-4-hydroxybenzaldehyde, Benzaldehyde, 3ethoxy4hydroxy, MLS002454403, BIDD:ER0329, ETHYL VANILLIN [INCI], 3-ethoxyl-4-hydroxybenzaldhyde, 5-ethoxy-4-hydroxybenzaldehyde, CHEMBL508676, Ethyl vanillin (Rhodiarome(R)), FEMA 2464, HY-B0940R, MSK3355, NSC1803, GLXC-10438, HMS2267D23, Ethyl vanillin, analytical standard, HY-B0940, NSC67240, Ethylprotocatechualdehyde3ethyl ether, Tox21_113535, Tox21_202125, Tox21_302903, BBL023011, s4568, STK353630, 3-(Ethoxy-d5)-4-hydroxybenzaldehyde, Ethyl vanillin, >=98%, FCC, FG, AKOS000119395, CCG-213720, CS-4409, FE34406, PS-4030, NCGC00091583-01, NCGC00091583-03, NCGC00091583-04, NCGC00256500-01, NCGC00259674-01, AC-10881, Ethyl proto-catechualdehyde-3-ethyl ether, NCI60_001511, SMR001252229, SY011364, DB-061895, E0050, NS00008588, EN300-18278, D01086, D70878, AB00949623_05, Q416958, SR-01000865052, SR-01000865052-2, 3-Ethoxy-4-hydroxybenzaldehyde, ReagentPlus(R), 99%, BRD-K82104468-001-05-0, Z57772443, F2190-0622, 3-Ethoxy-4-hydroxybenzaldehyde, Vetec(TM) reagent grade, 99%, Ethyl vanillin, United States Pharmacopeia (USP) Reference Standard, Ethyl vanillin, Pharmaceutical Secondary Standard; Certified Reference Material, bourbonal, ethavan, ethovan, 3-ethoxy protocatechualdehyde, 2-ethoxy-4-formyl phenol, 3-ethoxy-4-hydroxy-benzaldehyde, 3-ethoxy-4-hydroxybenzaldehyde, 3-ethoxy-4-oxidanyl-benzaldehyde, 3-ethoxyprotocatechualdehyde, ethyl protal, ethyl protocatechualdehyde-3-ethyl ether, ethyl protocatechuic aldehyde, ethyl vanillin 10% dpg, ethyl vanillin FCC, ethyl vanillin N.F., ethyl vanillin NF, ethyl vanillin synthetic, ethylprotal, ethylprotocatechualdehyde-3-ethyl ether, ethylprotocatechuic aldehyde, ethylvanillin, 4-hydroxy-3-ethoxybenzaldehyde, protocatechuic aldehyde ethyl ether, quantrovanil, rhodiarome, rhodiascent, vanillin, ethyl-, vanirome, 3-Ethoxy-4-hydroxybenzaldehyde, Ethylvanillin, NSC 1803, NSC 67240, 3-ethoxy-, 3-Ethoxy-4-hydroxybenzaldehyd, 3-ethoxy-4-hydroxy-benzaldehyd, 4-Hydroxy-3-ethoxybenzaldehyde, Benzaldehyde, 3-ethoxy-4-hydroxy-, Benzaldehyde,3-ethoxy-4-hydroxy-, Ethavan, ethvlvanillin, burbonal, 3-ethoxy-4-hydroxybenzaldehyde, Ethyl vanillin, Vanbeenol, ethylvanillin, Benzaldehyde, 3-ethoxy-4-hydroxy-, Bourbonal, Ethavan, Ethovan, Ethylprotal, Protocatechuic aldehyde 3-ethyl ether, Quantrovanil, Vanilal, Vanillal, Vanirom, 3-Ethoxy-4-hydroxybenzaldehyde, 4-Hydroxy-3-ethoxybenzaldehyde, Vanillin, ethyl-, Ethylprotocatechualdehyde-3-ethyl ether, Ethylprotocatechuic aldehyde, Rhodiarome, Vanbeenol, 2-Ethoxy-4-formylphenol, NSC 1803, Protocatechuic aldehyde ethyl ether, 3-Ethoxy-4-hydroxybenzadehyde (ethyl vanillin), 2-Ethoxy-4-formylphenol, 3-Ethoxy-4-hydroxybenzaldehyde, 3-Ethoxyprotocatechualdehyde, 4-Hydroxy-3-ethoxybenzaldehyde, Benzaldehyde, 3-ethoxy-4-hydroxy-, Bourbonal, Ethavan, Ethovan, Ethyl protal, Ethylprotal, Ethylprotocatechualdehyde-3-ethyl ether, Ethylprotocatechuic aldehyde, Ethylvanillin, Protocatechuic aldehyde ethyl ether, Quantrovanil, Vanilal, Vanillal, Vanillin, ethyl-, Vanirom, Vanirome, [ChemIDplus]

E 107 Vanillin Ethyl or ethylvanillin CAS 121-32-4 has a strong vanilla bean aroma and a lasting fragrance.
E 107 Vanillin Ethyl (4-hydroxy-3-methoxybenzaldehyde) (121-32-4) is the primary chemical component of the extract of vanilla bean.
Natural vanilla extract is a mixture of several hundred compounds in addition to vanillin.

Artificial vanilla flavoring solution of pure vanillin is usually of synthetic origin.
Synthetic vanillin and ethyl vanillin are used as flavoring agents in foods, beverages, and pharmaceuticals.
E 107 Vanillin Ethyl is more expensive and has a stronger flavor.

Compared to vanillin, E 107 Vanillin Ethyl has an ethoxy group (-O-CH2CH3) rather than a methoxy group (-O-CH3).
The largest single use of E 107 Vanillin Ethyl is for flavoring.
E 107 Vanillin Ethyl is first synthesized from eugenol found in oil of clove and afterward synthesized from lignin-containing sulfite liquor, a by-product of wood pulp processing in paper manufacture.

While some E 107 Vanillin Ethyl is still made from lignin waste, today most synthetic vanillin is synthesized in a two-step process from the petrochemical precursors: vanillin, ethyl vanillin, and guaiacol and glyoxylic acid.
Vanilla, being the world’s most popular flavoring material, finds extensive applications in food, beverages, perfumery, and the pharmaceutical industry.

With the high demand and limited supply of vanilla pods and the continuing increase in their cost, numerous efforts of blending and adulteration in natural vanilla extracts have been reported.
E 107 Vanillin Ethyl is a flavoring agent that is a synthetic vanilla flavor with approximately three and one-half times the flavoring power of vanillin.

E 107 Vanillin Ethyl has a solubility of 1 g in 100 ml of water at 50°C.
E 107 Vanillin Ethyl is used in ice cream, beverages, and baked goods.
E 107 Vanillin Ethyl is a flavoring agent derived from vanilla.

E 107 Vanillin Ethyl has antioxidant properties.
E 107 Vanillin Ethyl is the Superman of the classic vanilla aroma chemicals.
Traces add sweetness while overdose adds a rich vanilla note.

E 107 Vanillin Ethyl is about four times stronger than regular vanillin but it has a slightly more transparent effect, being less inclined to bulk up or thicken a scent.
For that reason a truly creamy vanilla is better achieved by combining both vanillin and E 107 Vanillin Ethyl in a proportion that suits you.

E 107 Vanillin Ethyl is a substituted phenolic.
E 107 Vanillin Ethyl is an aromachemical for use in, for example, perfume, cosmetics, and air fresheners.
E 107 Vanillin Ethyl has a sweet vanilla scent.

The scent is quite strong and E 107 Vanillin Ethyl is a solid, so making a dilution is practical.
With DPG and alcohol 96% a 25% solution is quite feasible, in IPM E 107 Vanillin Ethyl dissolves much less well.
Typical use is in vanilla accords and ambers.

You usually use between 0,1% and 10% of E 107 Vanillin Ethyl in the fragrance composition.
It combines well with flowers, but also with wood and many fruits.
E 107 Vanillin Ethyl adds a spicy warmth to the fragrance.

In perfumes, E 107 Vanillin Ethyl is mainly a base note.
Fairly stable in terms of scent in many products, but there is a high risk of discolouration.

Compared to vanillin, E 107 Vanillin Ethyl is about five times as sweet and intense.
Keep E 107 Vanillin Ethyl cool, dry, dark, and out of the reach of children.

E 107 Vanillin Ethyl is the organic compound with the formula (C2H5O)(HO)C6H3CHO.
E 107 Vanillin Ethyl consists of a benzene ring with hydroxyl, ethoxy, and formyl groups on the 4, 3, and 1 positions, respectively.
E 107 Vanillin Ethyl is a homologue of vanillin, differing on the 3 position.

E 107 Vanillin Ethyl appears as colorless crystals.
E 107 Vanillin Ethyl has a more intense vanilla odor and taste than vanillin.
E 107 Vanillin Ethyl is a member of the class of benzaldehydes that is vanillin in which the methoxy group is replaced by an ethoxy group.

E 107 Vanillin Ethyl has a role as an antioxidant and a flavoring agent.
E 107 Vanillin Ethyl is a member of benzaldehydes, a member of phenols, and an aromatic ether.
E 107 Vanillin Ethyl is functionally related to vanillin.

E 107 Vanillin Ethyl has been reported in Microtropis japonica and Cornus officinalis with data available.
E 107 Vanillin Ethyl is a metabolite found in or produced by Saccharomyces cerevisiae.
E 107 Vanillin Ethyl, a pivotal compound in the realm of perfumery, presents as a white to off-white powder and is renowned for its intensely sweet vanilla aroma.

Rooted in the olfactory domain, E 107 Vanillin Ethyl's scent profile encompasses not only the comforting essence of vanilla but also subtly extends into caramellic and creamy nuances reminiscent of root beer.
E 107 Vanillin Ethyl exhibits a notable capacity to blend harmoniously with other aromatic materials such as Clove Bud, Heliotropin, Sandalore, and Coumarin.

E 107 Vanillin Ethyl's multifaceted odor expression is likely mediated through the activation of olfactory receptors that are sensitive to vanilloid structures, thereby eliciting a robust and profoundly sweet olfactory experience.
The integration of E 107 Vanillin Ethyl in fragrance compositions leverages its potent scent characteristics to enhance and stabilize the overall olfactory complexity, making it an invaluable component in creating warm, inviting, and indulgently sweet aromatic profiles.

E 107 Vanillin Ethyl, one of the most commonly used flavor additives today, is preferred in many areas by offering a strong and sweet vanilla flavor.
E 107 Vanillin Ethyl creates a fascinating flavor especially in sweet and salty dishes, pastries, and drinks.
E 107 Vanillin Ethyl provides a strong flavor that not only enriches the palate but also has an important place in many industries.

E 107 Vanillin Ethyl offers an intense vanilla taste.
E 107 Vanillin Ethyl's specific areas of use are wide.
Excellent results are achieved in different recipes.

E 107 Vanillin Ethyl is a synthetic compound with a flavor and odor similar to vanilla essence.
E 107 Vanillin Ethyl in this pure form is widely used in the food industry as an aromatic flavoring.
E 107 Vanillin Ethyl is an aromatic compound preferred in the food industry and cosmetics sector.

E 107 Vanillin Ethyl is a member of the class of benzaldehydes that is vanillin in which the methoxy group is replaced by an ethoxy group.
Production Methods Unlike vanillin, E 107 Vanillin Ethyl does not occur naturally.
E 107 Vanillin Ethyl may be prepared synthetically by the same methods as vanillin, using guethol instead of guaiacol as a starting material; see Vanillin.

E 107 Vanillin Ethyl is a colorless, white, or slightly yellow solid with an intense vanilla odor.
E 107 Vanillin Ethyl is a white crystalline powder.
E 107 Vanillin Ethyl is a white to yellowish scale crystalline powder with sweet chocolate aroma and vanillin aroma.

E 107 Vanillin Ethyl or ethylvanillin CAS 121-32-4 is basically non-toxic and widely used in perfume, cosmetics, food additives, medicine and other industries.
E 107 Vanillin Ethyl is a white to yellowish scale crystalline powder with sweet chocolate aroma and vanillin aroma.

E 107 Vanillin Ethyl or ethylvanillin CAS 121-32-4 is basically non-toxic and widely used in perfume, cosmetics, food additives, medicine and other industries.
E 107 Vanillin Ethyl has the fragrance of vanillin, but is more elegant than vanillin, and its aroma intensity is 3-4 times higher than vanillin.

E 107 Vanillin Ethyl or ethylvanillin CAS 121-32-4 is a broad-spectrum perfume, one of the most important synthetic perfumes in the world today.
E 107 Vanillin Ethyl is an indispensable raw material in the food additive industry.
E 107 Vanillin Ethyl's aroma is 3-4 times that of vanillin.

USES and APPLICATIONS of E 107 VANILLIN ETHYL:
E 107 Vanillin Ethyl, also used as a synthetic compound, is 2.5 times stronger in flavor than vanillin and used to substitute a large amount of vanillin, since E 107 Vanillin Ethyl is less expensive and keeps better in storage and transport.
E 107 Vanillin Ethyl is converted to 3-ethoxy-4-hydroxybenzaldehyde and 3-ethoxy-4-hydroxy-mandelic acid after dietary intake.

E 107 Vanillin Ethyl is used as a flavorant, which is about three times as potent as vanillin (V097500) and can be utilized in the production of chocolate.
E 107 Vanillin Ethyl has also shown to have antioxidant properties.

E 107 Vanillin Ethyl is used in flavoring and perfumery.
E 107 Vanillin Ethyl has been in use in fragrances for many decades.
Yet E 107 Vanillin Ethyl is still used in soap because it discolours much less easily than vanillin.

In addition, E 107 Vanillin Ethyl is known as a frequently preferred ingredient in the perfume and cosmetic industry.
E 107 Vanillin Ethyl adds depth and warmth to perfumes, while providing users with a pleasant experience.
However, E 107 Vanillin Ethyl has also found its place in other industries.

For example, E 107 Vanillin Ethyl is also used as a flavoring in some cleaning products and soaps.
Food Products: E 107 Vanillin Ethyl provides aroma control in cakes, candies, and beverages.
Perfumery: E 107 Vanillin Ethyl creates depth and permanence in the content of perfumes.

Cosmetics: E 107 Vanillin Ethyl provides a pleasant scent in lotions and creams.
Cleaning Products: E 107 Vanillin Ethyl acts as a pleasant flavoring in some cleaning products.

As a result, E 107 Vanillin Ethyl continues to be one of the indispensable components of various industries with a wide range of uses.
Therefore, a better understanding of the benefits and effects of E 107 Vanillin Ethyl can greatly contribute to the studies carried out in these areas.

E 107 Vanillin Ethyl is used in food production, the pharmaceutical industry, and the cosmetics industry.
As a flavorant, E 107 Vanillin Ethyl is about three times as potent as vanillin and is used in the production of chocolate.
E 107 Vanillin Ethyl revolutionized both the design and aesthetics of olfactory art; artist Jacques Guerlain added a large quantity of it to a bottle of Jicky (1889) perfume, creating the main accord for the perfume house's flagship fragrance, Shalimar (perfume) (1925).

This is one of the earliest uses of synthetic molecules that freed scent artists from the limits of natural materials.
Food Industry: E 107 Vanillin Ethyl is used to impart a vanilla flavor in various food products such as baked goods, confectionery, and beverages.
Fragrance Industry: E 107 Vanillin Ethyl is employed for its sweet, vanilla-like scent in perfumes, lotions, and other personal care products.

Pharmaceuticals: E 107 Vanillin Ethyl is added to medicinal formulations to mask unpleasant tastes.
Chemical Intermediate: E 107 Vanillin Ethyl is utilized in the synthesis of other chemical compounds.
E 107 Vanillin Ethyl is generally preferred in pastry, confectionery, and ice cream.

In stained sugar and butter cookies, remarkable results are obtained regarding the effect of this aroma.
In addition, E 107 Vanillin Ethyl is also widely used in the perfume industry.
However, E 107 Vanillin Ethyl should not be forgotten that everyone has a different taste regarding this taste.

Food Industry: E 107 Vanillin Ethyl is used as a sweetener in many food products such as cakes, biscuits, ice cream, syrups, and beverages.
Perfumery and Cosmetics: E 107 Vanillin Ethyl is preferred as a pleasant scent additive in some perfumes, lotions, soaps, and cosmetic products.
Medical Purposes: E 107 Vanillin Ethyl may be used in some medical products, especially pharmaceutical preparations.

E 107 Vanillin Ethyl is used in perfumes, flavors, and organic synthesis.
Most of E 107 Vanillin Ethyl is used as food flavor for dim sum, food, beverage, and also for perfume, cosmetics and tobacco.
E 107 Vanillin Ethyl is widely used in food, chocolate, ice cream, beverage and cosmetics for daily use.

In addition, E 107 Vanillin Ethyl can also be used as feed additive, brightener in electroplating industry and intermediate in pharmaceutical industry.
E 107 Vanillin Ethyl and vanillin, the major phenolic constituents in vanilla products, are widely used as flavoring agents in foods and beverages.

-Pharmaceutical Applications of E 107 Vanillin Ethyl:
E 107 Vanillin Ethyl is used as an alternative to vanillin, i.e. as a flavoring agent in foods, beverages, confectionery, and pharmaceuticals.
E 107 Vanillin Ethyl is also used in perfumery.

E 107 Vanillin Ethyl possesses a flavor and odor approximately three times as intense as vanillin; hence the quantity of material necessary to produce an equivalent vanilla flavor may be reduced, causing less discoloration to a formulation and potential savings in material costs.
However, exceeding certain concentration limits may impart an unpleasant, slightly bitter taste to a product due to the intensity of the E 107 Vanillin Ethyl flavor.

-Ethyl Vanillin Usage Areas: Food, Perfume and Other Industries:
E 107 Vanillin Ethyl is a compound that is widely used, especially in the food and perfume industry.
However, it also plays an important role in different areas.

In the food sector, E 107 Vanillin Ethyl is often preferred as a flavoring.
E 107 Vanillin Ethyl is used to provide a rich vanilla flavor in products such as candies, cakes, and ice creams.
E 107 Vanillin Ethyl is also found in some ready-made sauces and drinks.

CHEMICAL PROPERTIES OF E 107 VANILLIN ETHYL:
E 107 Vanillin Ethyl is a compound produced synthetically from the vanilla bean.
E 107 Vanillin Ethyl offers a unique vanilla flavor in its smell and taste.
E 107 Vanillin Ethyl usually adds a pleasant aroma and taste to food products.

HOW TO USE E 107 VANILLIN ETHYL:
E 107 Vanillin Ethyl is usually used in specific proportions in certain formulations.
This can vary depending on the type of product and the desired taste and odor intensity.

WHAT ARE VANILLIN AND E 107 VANILLIN ETHYL?
Vanillin (4-hydroxy-3-methoxybenzaldehyde) is the primary component of vanilla bean extract that gives it its characteristic flavor and aroma.
Vanillin can be extracted naturally from vanilla beans or synthesized artificially.

E 107 Vanillin Ethyl (3-ethoxy-4-hydroxybenzaldehyde) is an artificial vanilla compound that is structurally similar to vanillin.
E 107 Vanillin Ethyl has a more intense, sweet vanilla flavor that is 2-4 times stronger than vanillin.

Both vanillin and E 107 Vanillin Ethyl are white, crystalline powders that are used to create vanilla flavors in a wide range of food and beverage applications.
They provide an economical alternative to pure vanilla extract.

E 107 Vanillin Ethyl is a white to faint yellow crystal or powder that is three to four times as fragrant as vanillin, and is added to food and beverages for its flavor and smell.
E 107 Vanillin Ethyl is often used in wine, chocolate products, candy, and ice cream.

E 107 Vanillin Ethyl is sweet vanilla floral remotely so commercial ~E 107 Vanillin Ethyl but not same strength oriental fougere chypre caramel strawberry cream butter toffee as-modifier all milk meat fruit.

FLAVOR:
E 107 Vanillin Ethyl: Three times stronger than vanillin.
This process ensures a perfect traceability in the two sister production units, located in North America (Baton Rouge, Louisiana) and Europe (Lyon, France).

This double supply guarantees security for our clients, each capable of producing all product lines under the same stringent conditions.
E 107 Vanillin Ethyl meets the highest international food regulations standards.

Since years, Rhodia has been implementing HACCP practices for the manufacture of ethyl vanillin and has been audited by l’American Institute of Baking (AIB) or the National Food Processors Association (NFPA) and ranked as 'superior'.
E 107 Vanillin Ethyl is Halal and Kosher certified.

Rhodia is the inventor of ethyl vanillin and is the only one to produce an ethyl vanillin on a fully back-integrated manufacturing chain.
E 107 Vanillin Ethyl offers a warm vanilla note, three times stronger than vanillin.
This food ingredient, E 107 Vanillin Ethyl, can be used in numerous applications such as chocolate, beverages, biscuits, cakes, pastry, etc.

BENEFITS AND CHARACTERISTICS OF E 107 VANILLIN ETHYL:
E 107 Vanillin Ethyl provides a stronger and more stable vanilla flavor compared to vanillin.
E 107 Vanillin Ethyl is more affordable than natural vanilla extract due to synthetic production.
E 107 Vanillin Ethyl is applicable in various industries due to its flavor and fragrance properties.

PREPARATION OF E 107 VANILLIN ETHYL:
E 107 Vanillin Ethyl is prepared from catechol, beginning with ethylation to give guaethol.
This ether condenses with glyoxylic acid to give the corresponding mandelic acid derivative, which by oxidation and decarboxylation, gives E 107 Vanillin Ethyl.

FLAVOR OF E 107 VANILLIN ETHYL:
E 107 Vanillin Ethyl is a characteristic flavoring agent, flavor enhancer, and food adjuvant.
E 107 Vanillin Ethyl is used in baby food, beverages, ice cream, candy, confectionery, baked food, canned food, cookies, chocolate, dried fruits, puddings, chewing gum, imitation vanilla extract, fruit juices, sauce, meats, sausage, soups, alcoholic beverages, cosmetics, feed, and pharmaceuticals.

FLAVOR AND AROMA CREATION TECHNIQUES WITH E 107 VANILLIN ETHYL:
E 107 Vanillin Ethyl is an important compound used in many cuisines, increasing the depth of flavor and aroma.
E 107 Vanillin Ethyl helps capture the rich and impressive aromas of vanilla.
Adding E 107 Vanillin Ethyl to dishes and desserts increases the flavor exponentially.
For example, adding E 107 Vanillin Ethyl to chocolate mortars strengthens the effects of chocolate on the palate.

THINGS TO CONSIDER WHEN USING E 107 VANILLIN ETHYL:
In some recipes, exceeding the amount of E 107 Vanillin Ethyl can create an unwanted and intense taste.
Especially creamy desserts and bowls require being sensitive in this regard.

Therefore, it would be wise to follow the measurements suggested in the recipes to find the appropriate ratios.
Moreover, adding E 107 Vanillin Ethyl to baked goods at the last stage to add flavor is another effective method.

As a result, using E 107 Vanillin Ethyl with the right techniques opens up a new dimension in your pastries.
Ultimately, the process of creating flavors with E 107 Vanillin Ethyl can enrich your experience by observing balance.
Experimenting to achieve the best results will improve your palate.

PROPERTIES OF E 107 VANILLIN ETHYL:
E 107 Vanillin Ethyl is a white to light yellow fine crystal powder at room temperature.
E 107 Vanillin Ethyl has a fairly long shelf life.
E 107 Vanillin Ethyl does not occur in nature.

CHEMICAL PROPERTIES OF E 107 VANILLIN ETHYL:
E 107 Vanillin Ethyl is a white to off-white fine crystalline powder.
E 107 Vanillin Ethyl is white or slightly yellowish crystals with a characteristic intense vanilla odor and flavor.

E 107 Vanillin Ethyl’s odor resembles that of vanillin but is approximately three times as strong.
E 107 Vanillin Ethyl can be prepared by method 2 as described for vanillin, using guethol instead of guaiacol as the starting material.

E 107 Vanillin Ethyl has an intense vanilla odor and sweet taste.
The flavoring power of E 107 Vanillin Ethyl is two to four times stronger than vanillin.

E 107 Vanillin Ethyl has been used in food since the 1930s; it enhances fruity and chocolate odor impression.
Its addition is self-limiting, as too high a level may impart an unpleasant flavor in the product; E 107 Vanillin Ethyl is not stable.
In contact with iron or alkali, E 107 Vanillin Ethyl exhibits a red color and loses its flavoring power.

OCCURRENCE OF E 107 VANILLIN ETHYL:
E 107 Vanillin Ethyl is not reported found in nature; it can be distinguished from vanillin because of the yellow color developed in the presence of concentrated H2SO4.

E 107 VANILLIN ETHYL PRODUCTION PROCESS: SOURCES AND METHODS
E 107 Vanillin Ethyl is a compound that offers an intense and sweet vanilla flavor.
Usually derived from natural vanilla, E 107 Vanillin Ethyl is used in various food and perfume industries.
When it comes to where it is used, E 107 Vanillin Ethyl is used in a wide range of sweeteners from confectionery to dairy products.

The manufacturing process usually begins with chemical modification of compounds such as 2,6-dimethoxyphenol or Vanillin.
However, the methods used in this process can vary.

It can be confusing to go into too much detail.
Because the end product varies depending on the sources and methods used.

E 107 Vanillin Ethyl price is also a matter to be considered during the purchase phase.
E 107 Vanillin Ethyl would be wise to balance quality and cost by comparing prices between different suppliers.

When buying E 107 Vanillin Ethyl, the things to be considered include checking the certificates and the purity of the product.
After all, the higher the quality of E 107 Vanillin Ethyl used, the more impressive the aroma produced.
In other words, it is very important to be careful when buying E 107 Vanillin Ethyl.

E 107 VANILLIN ETHYL AND VANILLA: DIFFERENCES AND SIMILARITIES
E 107 Vanillin Ethyl and vanilla are two important players in the sweet and flavorful worlds.
However, there are significant differences between them.

Vanilla is a natural substance, obtained from vanilla beans, while E 107 Vanillin Ethyl is a synthetic compound.
However, E 107 Vanillin Ethyl offers a more intense and sharper flavor than natural vanilla.
In other words, E 107 Vanillin Ethyl is a preferred flavor, especially in industrial food production.

PREPARATION OF E 107 VANILLIN ETHYL:
From safrole by isomerization to isosafrole and subsequent oxidation to piperonal; the methylene linkage is then broken by heating piperonal in an alcoholic solution of KOH; finally the resulting protocatechualdehyde is reacted with ethyl alcohol.
From guaethol by condensation with chloral to yield 3-ethoxy-4-hydroxyphenyl trichloromethyl carbinol; this is then boiled with an alcoholic solution of KOH or NaOH, acidified, and extracted with chloroform to yield ethyl vanillin.

REACTIVITY PROFILE OF E 107 VANILLIN ETHYL:
Protect E 107 Vanillin Ethyl from light.
Aldehydes are readily oxidized to give carboxylic acids.
Aldehydes can react with air to give first peroxo acids, and ultimately carboxylic acids.

These autoxidation reactions are activated by light, catalyzed by salts of transition metals, and are autocatalytic (catalyzed by the products of the reaction).
The addition of stabilizers (antioxidants) to shipments of aldehydes retards autoxidation.

WHAT ARE THE FLAVOR PROFILE AND AROMA CHARACTERISTICS OF E 107 VANILLIN ETHYL?
What flavors does it match with?
The flavor profile of E 107 Vanillin Ethyl generally offers an intense and deep experience.

The initial flavors are generally blended with sweet and sour notes.
E 107 Vanillin Ethyl's aroma is enriched with a combination of spicy and floral tones.
These aroma characteristics allow new layers to be discovered with every sip.

Especially natural and fresh flavors create a lasting effect on the palate, enchanting the user.
In addition, the flavors that best complement E 107 Vanillin Ethyl include dark chocolate, fresh fruits, and light salty snacks.
These combinations enhance the flavor balance of E 107 Vanillin Ethyl and enrich the tasting experience.

CHEMICAL STRUCTURE AND PROPERTIES OF E 107 VANILLIN ETHYL:
E 107 Vanillin Ethyl is a natural compound used in many food and perfume industries.
E 107 Vanillin Ethyl, which has the chemical formula C9H10O3, is obtained by enriching the vanillin molecule with an ethyl group.

Since E 107 Vanillin Ethyl has a more intense aroma profile than vanillin, it provides a rich taste and smell in products.
This is a great advantage especially in sweet and sugary products.

BENEFITS OF E 107 VANILLIN ETHYL:
When E 107 Vanillin Ethyl 100% is used, it strengthens the taste and aroma of foods.
This makes E 107 Vanillin Ethyl more attractive.

Thanks to its different application areas, E 107 Vanillin Ethyl plays an important role in both the food and cosmetics industries.
E 107 Vanillin Ethyl's high concentration ensures that it gives effective results even when used in small amounts.

As a result, E 107 Vanillin Ethyl is a frequently preferred compound in both cooking and perfumes.
E 107 Vanillin Ethyl's use is quite common due to its unique aroma and wide range of uses.
However, E 107 Vanillin Ethyl is important not to overdo it, as such intense aromas can be irritating to some users.

PHYSICAL and CHEMICAL PROPERTIES of E 107 VANILLIN ETHYL:
Chemical Name: Ethyl Vanillin
IUPAC Name: 3-Ethoxy-4-hydroxybenzaldehyde
CAS Number: 121-32-4
Chemical Formula: C9H10O3
Molar Mass: 166.176 g·mol−1
Appearance: Colourless powder
Density: 1.186 g/mL
Melting Point: 76 °C (169 °F; 349 K)
Boiling Point: 295.1 °C (563.2 °F; 568.2 K)

Solubility in Water: Slightly soluble in water
EC Number: 204-464-7
Molecular Formula: C₉H₁₀O₃
Molecular Weight: 166.17 g/mol
PubChem CID: 8467
ChemSpider ID: 8154
Appearance: White to off-white crystalline powder

Odor: Strong vanilla-like aroma
Melting Point: Approximately 76–78 °C
Boiling Point: 285 °C
Solubility: Slightly soluble in water; 
soluble in ethanol and propylene glycol
pH (1% Solution): <7
Stability: Stable under recommended storage conditions
Molecular Weight: 166.17 g/mol

XLogP3: 1.6
Hydrogen Bond Donor Count: 1
Hydrogen Bond Acceptor Count: 3
Rotatable Bond Count: 3
Exact Mass: 166.062994177 Da
Monoisotopic Mass: 166.062994177 Da
Topological Polar Surface Area: 46.5 Ų
Heavy Atom Count: 12
Formal Charge: 0

Complexity: 147
Isotope Atom Count: 0
Defined Atom Stereocenter Count: 0
Undefined Atom Stereocenter Count: 0
Defined Bond Stereocenter Count: 0
Undefined Bond Stereocenter Count: 0
Covalently-Bonded Unit Count: 1
Compound Canonicalized: Yes

Product Name: Vanillin Ethyl (Ethyl Vanillin) (E 107)
Chemical Formula: C9H10O3
Cas No: 121-32-4
EINESC No: 204-464-7
UN No: Not subject to transport regulations
Physical Property: White Solid Powder
Odor: Characteristic
Molecular Weight: 166.17 g/mol
Density: 1.05 g/cm3

Solubility: Slightly soluble in water
Chemical hazard: There are no hazards that require special first aid measures
Beilstein Number: 1073761
MDL: MFCD00006944
CoE Number: 108
XlogP3: 1.60 (est)
Molecular Weight: 166.17630000
Formula: C9 H10 O3
Appearance: white to off-white powder (est)

Assay: 98.00 to 100.00
Heavey Metals: <10.00 ppm
Food Chemicals Codex Listed: Yes
Melting Point: 76.00 to 78.00 °C. @ 760.00 mm Hg
Boiling Point: 285.00 to 294.00 °C. @ 760.00 mm Hg
Vapor Pressure: 0.001000 mmHg @ 25.00 °C. (est)
Flash Point: 293.00 °F. TCC ( 145.00 °C. )
logP (o/w): 1.580
Shelf Life: 24.00 month(s) or longer if stored properly.

Storage: store in cool, dry place in tightly sealed containers,
protected from heat and light.
Soluble in: chloroform
ethyl alcohol, 1gm. in 3cc of 95% alcohol at 32°F
ethyl alcohol, 2 vol. 95% alcohol
ethyl alcohol, 4.81 g. in 100ml. 80% propylene glycol/ 20% water by volume at 77
fixed oils, glycerin, propylene glycol
water, 2867 mg/L @ 25 °C (est)
water, 2820 mg/L @ 25 °C (exp)

Insoluble in: paraffin oil
Stability: cream, hair spray, lipstick, lotion, 
powder, store in cool place in sealed containers
Linear Formula: C2H5OC6H3(OH)CHO
CAS Number: 121-32-4
Molecular Weight: 166.17
FEMA Number: 2464
Beilstein: 1073761
EC Number: 204-464-7

Council of Europe no.: 108
MDL number: MFCD00006944
UNSPSC Code: 12164502
PubChem Substance ID: 24901112
Flavis number: 5.019
NACRES: NA.21
grade: FG
biological source: synthetic
food allergen: no known allergens
Physical state: powder
Color: white

Odor: No data available
Melting point/freezing point:
Melting point/range: 74 - 77 °C - lit.
Initial boiling point and boiling range:
295 °C at 1.013 hPa
Flammability (solid, gas): No data available
Upper/lower flammability or explosive limits: No data available
Flash point: 145 °C - closed cup
Autoignition temperature: No data available

Decomposition temperature: No data available
pH: No data available
Viscosity:
Viscosity, kinematic: No data available
Viscosity, dynamic: No data available
Water solubility: No data available
Partition coefficient: n-octanol/water: No data available
Vapor pressure: < 0,01 hPa at 25 °C
Density: No data available

Relative density: No data available
Relative vapor density: No data available
Particle characteristics: No data available
Explosive properties: No data available
Oxidizing properties: none
Other safety information: No data available
Appearance at 20°C: Crystalline powder
Color: Creamy white

Odor: Intense vanilla odor
Taste: Sweet
Optical rotation (°): 0 / 0
Density at 20°C (g/ml): ---
Refractive index nd20: ---
Flashpoint (°C): 127
Solubility: Slightly soluble in water: 2,8 g/l 25°C approx.
Assay (% gc): > 99
Melting point: 74-77 °C (lit.)
Boiling point: 285°C

density: 1.1097 (rough estimate)
vapor pressure: <0.01 mm Hg (25 °C)
refractive index: 1.4500 (estimate)
FEMA: 2464 | ETHYL VANILLIN
Fp: 127°C
storage temp.: Store below +30°C.
solubility: 2.82g/l
form: Fine Crystalline Powder
pka: 7.91±0.18(Predicted)
color: White to off-white
Odor: at 10.00 % in dipropylene glycol. sweet creamy vanilla caramel

Odor Type: vanilla
biological source: synthetic
Water Solubility: slightly soluble
Sensitive: Light Sensitive
Merck: 14,3859
JECFA Number: 893
BRN: 1073761
Stability: Hygroscopic
LogP: 1.58 at 25℃

CAS DataBase Reference: 121-32-4(CAS DataBase Reference)
NIST Chemistry Reference: 3-Ethoxy-4-hydroxybenzadehyde(121-32-4)
EPA Substance Registry System: Ethyl vanillin (121-32-4)
CAS: 121-32-4
Loss on Drying: 1%
Packaging: Amber Glass Bottle
MDL Number: MFCD00006944
InChI Key: CBOQJANXLMLOSS-UHFFFAOYSA-N
IUPAC Name: 3-ethoxy-4-hydroxybenzaldehyde

Percent Purity: 98 to 101%
CAS Max %: 100%
Melting Range: 76-78°C
Molecular Formula: C9H10O3
SMILES: CCOC1=CC(C=O)=CC=C1O
Molecular Weight (g/mol): 166.18
Grade: NF
Flavouring: Ethyl vanillin
Synonym(s): Bourbonal ethyl protal, 3-Ethoxy protocatechualdehyde
Latest JECFA evaluation: 2019 (Session 87)

Status of specification: Full
Chemical name: 3-Ethoxy-4-hydroxybenzaldehyde
JECFA number: 893
CAS number: 121-32-4
FEMA number: 2464
COE number: 108
FLAVIS number: -
Molecular weight: 166.18
Chemical formula: C9H10O3
Physical form/odour: colourless or slightly yellow crystal flakes with an intense vanilla odour
Solubility: insoluble in water, soluble in organic solvents, oils
Solubility in ethanol: very soluble (1g in 2ml)

Boiling point (°C): 285°
Assay min %: 98%
Acid value max: -
Refractive index: NA
Specific gravity: NA
Other requirements: mp: 76-79°
Density: 1,31
Logp: 1,6
Vapor pressure: 0,03 Pa
Melting point: 65 °C
Boiling point: 285 °C
Molar mass: 166

FIRST AID MEASURES of E 107 VANILLIN ETHYL:
-Description of first-aid measures
*General advice:
Show this material safety data sheet to the doctor in attendance.
*If inhaled:
After inhalation: 
Fresh air.
*In case of skin contact: 
Take off immediately all contaminated clothing. 
Rinse skin with
water/ shower.
*In case of eye contact:
After eye contact: 
Rinse out with plenty of water. 
Call in ophthalmologist. 
Remove contact lenses.
*If swallowed:
After swallowing: 
Immediately make victim drink water (two glasses at most). 
Consult a physician.
-Indication of any immediate medical attention and special treatment needed.
No data available

ACCIDENTAL RELEASE MEASURES of E 107 VANILLIN ETHYL:
-Environmental precautions:
Do not let product enter drains.
-Methods and materials for containment and cleaning up:
Cover drains. 
Collect, bind, and pump off spills. 
Observe possible material restrictions. 
Take up dry. 
Dispose of properly. 
Clean up affected area.

FIRE FIGHTING MEASURES of E 107 VANILLIN ETHYL:
-Extinguishing media:
*Suitable extinguishing media:
Carbon dioxide (CO2) 
Foam 
Dry powder
*Unsuitable extinguishing media:
For this substance/mixture no limitations of extinguishing agents are given.
-Further information:
Prevent fire extinguishing water from contaminating surface water or the ground water system.

EXPOSURE CONTROLS/PERSONAL PROTECTION of E 107 VANILLIN ETHYL:
-Control parameters:
--Ingredients with workplace control parameters:
-Exposure controls:
--Personal protective equipment:
*Eye/face protection:
Use equipment for eye protection. 
Safety glasses
*Body Protection:
protective clothing
*Respiratory protection:
Recommended Filter type: Filter A 
-Control of environmental exposure:
Do not let product enter drains.

HANDLING and STORAGE of E 107 VANILLIN ETHYL:
-Conditions for safe storage, including any incompatibilities:
*Storage conditions:
Tightly closed. 
Dry.

STABILITY and REACTIVITY of E 107 VANILLIN ETHYL:
-Chemical stability:
The product is chemically stable under standard ambient conditions (room temperature) .
-Possibility of hazardous reactions:
No data available