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CAS NUMBER: 121-32-4
EC NUMBER: 204-464-7
MOLECULAR FORMULA: C9H10O3
MOLECULAR WEIGHT: 166.17
Ethyl Vanillin is an organic compound with the formula C6H3CHO.
Ethyl Vanillin has a colorless solid form.
Ethyl Vanillin consists of a benzene ring with hydroxyl, ethoxy and formyl groups at the 4, 3 and 1 positions, respectively.
Ethyl Vanillin is prepared from catechol, starting with ethylation to give guaetol.
Ethyl Vanillin is a flavoring agent.
Ethyl Vanillin is 3 times stronger than vanilla as a flavoring agent.
Ethyl Vanillin is the organic compound with the formula (C2H5O)(HO)C6H3CHO.
This colorless solid consists of a benzene ring with hydroxyl, ethoxy, and formyl groups on the 4, 3, and 1 positions, respectively.
Purity:
-Assay (GC): Minimum 98% of C9H10O3 (Method: FCC)
-Residue on ignition: Maximum 0.05 % (use 10 g) (Method: FCC)
-Loss on drying: Maximum 0.5 % (Method: FCC)
Ethyl Vanillin 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 Ethyl Vanillin.
As a flavorant, Ethyl Vanillin is about three times as potent as vanillin and is used in the production of chocolate.
The molecule revolutionized both the design and aesthetics of olfactory art; artist Jacques Guerlain added a large quantity of it to a bottle of Jicky perfume, creating the main accord for the perfume house's flagship fragrance, Shalimar.
This is one of the earliest uses of synthetic molecules that freed scent artists from the limits of natural materials
Ethyl Vanillin is an artificial molecule, it does not appear in nature naturally, whereas vanillin does.
It also happens that Ethyl Vanillin is a lot stronger in flavour than vanillin.
Therefore, when using Ethyl Vanillin even less of the molecule is required to get the same intensity of vanillin flavour.
Ethyl Vanillin is a fine powder with three times more potency than Vanillin and offers a more concentrated flavor profile in order to provide sweet, pure and rich creamy notes of vanilla.
Ethyl Vanillin Used mainly in:
-food
-animal fats
-personal care
-cosmetics
-fine chemicals
-pharmaceuctical products
-fragrance
Food:
- Flavoring in Chocolate
- Confectionary
- Bakery
- Dairy
- Ice Cream
- Beverages
- Flavored Sugar
Animal Feed:
-Flavoring ingredient
-Nutritional ingredient.
Fragrance:
-Odor masking in perfumes.
Personal Care, Cosmetics & Fine Chemicals:
-Used as chemical intermediate.
Pharmaceuticals:
-As masking agent.
Ethyl Vanillin is about three times stronger than vanillin.
Ethyl Vanillin is used in the production of chocolate.
Ethyl Vanillin is indispensable for perfumes due to its intense and pleasant smell.
The Ethyl Vanillin fragrance is one of the first uses of synthetic molecules, freeing artists from the confines of natural materials.
Ethyl Vanillin is one of the main substances used as a synthetic fragrance.
Ethyl Vanillin is in the form of colorless crystals. Ethyl Vanillin has a more intense flavor than vanilla.
Ethyl Vanillin is a member of the class of benzaldehydes, vanillin in which the methoxy group has been replaced by an ethoxy group.
Ethyl Vanillin acts as an antioxidant.
Ethyl Vanillin has the role of a sweetening agent.
Ethyl Vanillin is a member of phenols
Ethyl Vanillin is an important substance used in sprays due to its odor masking feature.
Ethyl Vanillin is an aromatic ether.
Ethyl Vanillin is simply vanillin with an extra carbon – a methoxy becomes and ethoxy.
Ethyl Vanillins preparation parallels that of synthetic vanillin, simply introducing that extra carbon at the beginning of the process, starting from guethol instead of guaiacol
Ethyl Vanillin is not very costly: when the amount purchased is reasonable
Ethyl Vanillin has been used for decades in the food industry, because it is roughly three times as potently flavorful and fragrant as vanillin.
Ethyl Vanillins scent is slightly different from the latter, and just to demonstrate how much it is used.
Ethyl Vanillins scent is best described as “vanilla cake icing,” somewhat sweeter than vanilla from its caramel notes.
This is because a tremendous number of food products contain this ingredient.
Ethyl Vanillin does not exist in nature.
Ethyl Vanillin does not arise from the fruit of Vanilla planifolia, but has been added later.
As such, the extract cannot be considered pure and natural anymore, and its organoleptic properties will be affected.
Ethyl Vanillin is regarded as a very safe molecule to be used in flavors and aromatic compositions, and has been for decades
Ethyl Vanillin is distinct from vanillin on both gas and liquid chromatographic methods.
So Ethyl Vanillin can be detected as a single peak with the proper method.
When using mass spectrometry, it also features a very unique mass spectrum, which makes it even easier to spot it.
Ethyl Vanillin is derived from vanilla.
Ethyl Vanillin has a white or slightly yellowish color.
Ethyl Vanillin, soluble in ethanol, ether, benzene, chloroform.
Ethyl Vanillin is slightly soluble in water.
Ethyl Vanillin, When heated to decompose, it gives off a strong smell of smoke.
The aromatic ring in Ethyl Vanillin is in a metabolically stable position.
Ethyl Vanillin is widely used in the chocolate industry. Ethyl Vanillin imparts a sweet, balsamic note to floral and fruity perfume compositions.
Ethyl Vanillin can be analyzed by ultraviolet spectrophotometry.
Ethyl Vanillin can be obtained from vanilla extract by paper chromatography.
Ethyl Vanillin is a synthetic molecule.
The main challenge is to detect relatively low amounts of the compound.
Indeed, since Ethyl Vanillin is more potently aromatic than vanillin, only small quantities are sufficient to obtain the desired aroma.
Ethyl Vanillin is an efficient and accessible artificial flavoring agent, that can conveniently be used in foods with no risk.
When an all-natural vanilla is required, Ethyl Vanillin can be fairly well detected by various chromatographic techniques.
As a flavouring agent, Ethyl Vanillin due to its fragrance potential is used in the production of chocolate.
Ethyl Vanillin is used in food and beverage industry as a
-flavouring agent
-specifically for the flavouring of foods
-chocolates
-ice creams
-beverages
USES AND APPLICATIONS FOR Ethyl Vanillin IN INDUSTRIES:
-Pharma
-Cleaning
-Animal Nutrition
-Food and Nutrition
-Cosmetics
Ethyl Vanillin, unlike vanillin, is not found naturally in nature.
Therefore, when using Ethyl Vanillin, even less of the molecule is required to achieve the same intensity of vanillin flavor.
Ethyl Vanillin is an important food additive and flavoring agent approved by WHO.
Ethyl Vanillin shows anti-mutagenic activity.
Ethyl Vanillin is frequently used in the food and cosmetic industry.
Ethyl Vanillin is used as a flavoring or additive in the pharmaceutical industries.
Ethyl Vanillin has antioxidant and anti-inflammatory properties.
The antioxidant activity of Ethyl Vanillin is much stronger than vanillin in the inhibition of oxidative hemolysis assay.
Ethyl Vanillin effectively increases the antioxidant activity in the plasma. Ethyl Vanillin is very useful in daily health applications in terms of its antioxidant activity.
Ethyl Vanillin is one of the main components of artificial vanilla flavors.
The meaning of Ethyl Vanillin is a white crystalline aldehyde C9H10O3 that has a more intense odor and flavor than vanillin.
An extremely sweet and creamy aromatic chemical, Ethyl Vanillin is a crystalline powder that is aromatically compatible with a huge range of other ingredients, making it highly versatile for both flavor and fragrance purposes.
Warm and intensely reminiscent of vanilla, this chemical is incredibly tenacious when added to flavoring mixtures, making it a must-have for many different fruit and dairy products.
The subtle, lightly floral nuances of Ethyl Vanillins odor also makes it a popular choice among gourmand perfumery
AROMA & FLAVOR OF ETHYL VANILLIN:
Incredibly creamy and sweet, with a powerful flavor heavily reminiscent of vanilla.
Also contains lightly floral undertones that add gourmand notes to fragrances.
Ethyl Vanillin consists of white to slightly coloured crystals with a strong, vanilla-like odour.
Ethyl Vanillin Aromatic is high-intensity, low-price vanillin with an intensity around 3 compared to oil-based guaiacol vanillin.
The flavour profile is pure vanillin.
Ethyl Vanillin can be used as a fixative and is the main raw material for the preparation of vanilla essence.
Ethyl Vanillin can also be used directly to flavor foods such as biscuits, cakes, candies and beverages.
Ethyl Vanillin can be used as a brightener in the electroplating industry.
Ethyl Vanillin is Used as a standard reagent for organic analysis
In addition, Ethyl Vanillin flavoring is used as a general stain for developing thin-layer chromatography plates to help visualize that this stain in the reaction reaction will produce multiple colors for these different components.
Ethyl Vanillin is sweet vanilla floral remotely so commercial ~Ethyl Vanillin but not same strength oriental fougere chypre caramel strawberry cream butter toffee as-modifier all milk meat fruit.
Ethyl Vanillin, also known as bourbonal or ethyl protal, belongs to the class of organic compounds known as hydroxybenzaldehydes.
These are organic aromatic compounds containing a benzene ring carrying an aldehyde group and a hydroxyl group.
Ethyl Vanillin is a sweet, caramel, and creamy tasting compound.
Based on a literature review a significant number of articles have been published on Ethyl Vanillin.
Ethyl Vanillin is also used as a flavor enhancer.
Ethyl Vanillin is a compound used in Food, Beverage, Pharmaceutical, Health and Personal care products.
Ethyl Vanillin can be used in Agriculture/Animal Feed/Poultry.
Ethyl Vanillin functions as an additive in desserts, ice cream and beverages.
Ethyl Vanillin is a crystalline powder synthetic substance with a vanilla-like aroma.
Ethyl Vanillin is widely used in the food and beverage industry.
Ethyl Vanillin is used in Food Production to improve flavor in foods such as confectionery, biscuits, instant noodles and bread.
Ethyl Vanillin is a substance that enhances the flavor in drinks.
Ethyl Vanillin can be used as intermediate in Pharmaceutical.
Ethyl Vanillin is widely used as a Sweetening Agent in Health and Personal Care.
Ethyl Vanillin is an ingredient used in cosmetics and personal care products.
USES OF Ethyl Vanillin
Ethyl Vanillin is used to get more effect than vanillin.
Ethyl Vanillin can be used frequently as it is approved by WHO.
Ethyl Vanillin is used as anti-mutagenic activity.
Ethyl Vanillin is used as a flavoring in the food industry.
Ethyl Vanillin is used in fragrant products in the cosmetics industry.
Ethyl Vanillin is used as an additive in the pharmaceutical industry.
Ethyl Vanillin is widely used for its antioxidant and anti-inflammatory properties.
The antioxidant activity of Ethyl Vanillin is used for inhibition of oxidative hemolysis assay.
Ethyl Vanillin is used to effectively increase the antioxidant activity in the plasma.
Ethyl VanillinE is widely used in daily health applications due to its antioxidant activity.
Ethyl Vanillin is also used as a flavor enhancer.
Ethyl Vanillin,used in Food, Beverage products
Ethyl Vanillin is used in personal care products for its pleasant scent.
Ethyl Vanillin functions as an additive in desserts, ice creams and beverages.
Ethyl Vanillin is used as an odor mask in sprays as a crystalline powder synthetic substance with a vanilla-like aroma.
Ethyl Vanillin is widely used in the food and beverage industry.
Ethyl Vanillin is used to increase flavor in beverages.
Ethyl Vanillin can be used as intermediate in Pharmaceutical.
Ethyl Vanillin is widely used as a Sweetening Agent in Health and Personal Care.
Ethyl Vanillin is used in cosmetics and personal care products.
Ethyl Vanillin is widely used in perfumes due to its intense fragrance.
Ethyl Vanillin is used as the main components of artificial vanilla flavors.
Ethyl Vanillin is used in Food Manufacturing to improve flavor in foods such as confectionery, biscuits, instant noodles and bread.
APPLICATIONS OF Ethyl Vanillin
-Food industry
-Junk food production
-Spice manufacture
-Sugary product ingredients
-Oil scenting
-Food supplements
-Perfumery
-As a chemical intermediate
-Sweetener manufacture
-Chocolate industry
-Flavoring Agent production
-Cosmetics industry
-Odor masking factories
-Air care products
-Cleaning and upholstery care products
-Laundry and dishware
-Household products
-Auto Products
-Chemical product manufacturing
-Medical drugs
-Pharmacology
Ethyl Vanillin is the primary chemical component of the extract of vanilla bean.
Natural Ethyl Vanillin extract is a mixture of several hundred compounds in addition to vanillin.
Artificial Ethyl Vanillin flavoring solution of pure vanillin, is usually of synthetic origin.
Synthetic Ethyl Vanillin are used as flavoring agents in foods, beverages, and pharmaceuticals.
Ethyl Vanillin (3-ethoxy-4-hydroxybenzaldehyde; EVA, Fig. 1) is more expensive and has a stronger flavor.
Ethyl Vanillin has an ethoxy group (-O-CH2CH3) rather than a methoxy group (-O-CH3).
The largest single use of Ethyl Vanillin is for flavoring.
Ethyl Vanillin is first synthesized from eugenol found in oil of clove and afterward synthesized from lignincontaining sulfite liquor, a by-product of wood pulp processing in paper manufacture.
While some Ethyl Vanillin is still made from lignin waste, today most synthetic vanillin is synthesized in a two-step process from the petrochemical precursors:
-vanillin
-Ethyl Vanillin
-guaiacol
-glyoxylic acid
PHYSICAL PROPERTIES OF Ethyl Vanillin:
Molecular Weight: 166.17
XLogP3: 1.6
Exact Mass: 166.062994177
Monoisotopic Mass: 166.062994177
Physical Description: colorless crystals
Color/Form: White or slightly yellowish crystals
Odor: more intense vanilla
Taste: Sweet
Boiling Point: 285 °C
Melting Point: 76.7 °C
Flash Point: 145 °C
Solubility in water: 2,822 mg/L
Solubility: Soluble in ethanol and ether
Vapor Pressure: 1.04e-05 mmHg
CHEMICAL PROPERTIES OF Ethyl Vanillin:
Covalently-Bonded Unit Count: 1
Compound Is Canonicalized: Yes
Hydrogen Bond Donor Count: 1
Hydrogen Bond Acceptor Count: 3
Rotatable Bond Count: 3
Topological Polar Surface Area: 46.5 Ų
Heavy Atom Count: 12
Formal Charge: 0
Complexity: 147
LogP: 1.58
Henry's law constant: 8.1X10-10 atm cu-m/mole
Ethyl Vanillin, being the world’s most popular flavoring materials, finds extensive applications in food, beverages, perfumery and 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
Ethyl Vanillins odor resembles that of vanillin but is approximately three times as strong. Ethyl Vanillin can be prepared by method 2 as described for vanillin, using guethol instead of guaiacol as the starting material.
Ethyl Vanillin has an intense vanilla odor and sweet taste.
The flavoring power is two to four times stronger than vanillin.
Ethyl Vanillin has been used in food since the 1930s; it enhances fruity and chocolate odor impression.
Ethyl Vanillins addition is self-limiting, as too high a level may impart an unpleasant flavor in the product; the product is not stable.
In contact with iron or alkali, it exhibits a red color and loses its flavoring power.
Ethyl Vanillin is a flavoring agent that is a synthetic vanilla flavor with approximately three and one-half times the flavoring power of vanillin.
Ethyl Vanillin has a solubility of 1 g in 100 ml of water at 50°c.
Ethyl Vanillin is used in ice cream, beverages, and baked goods.
PREPARATION:
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:
Protect 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.
PHARMACEUTICAL APPLICATIONS:
Ethyl Vanillin is used as an alternative to vanillin,
-i.e. as a flavoring agent in foods
-beverages
-confectionery
-pharmaceuticals
Ethyl Vanillin is also used in perfumery.
Ethyl Vanillin 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 Ethyl Vanillin flavor.
Ethyl Vanillin is unstable in contact with iron or steel, forming a redcolored, flavorless compound.
In aqueous media with neomycin sulfate or succinylsulfathiazole, tablets of Ethyl Vanillin produced a yellow color.
Ethyl Vanillin is a phenolic compound substituted to form Ethyl Vanillin.
As the name suggests, it is a fine white or yellowish crystalline powder.
Ethyl Vanillin can be considered a synthetic vanilla flavor.
Ethyl Vanillin has slightly more potent vanilla flavor than vanillin alone.
USE AND BENEFITS:
Flavors are very helpful in cosmetics, just like in other categories like bakery, dairy or confectionary.
In cosmetics, they can be used to mask the disagreeable odor from any of the ingredients or to provide a uniform scent to the product.
The fragrance is a factor because of which people may want to use the same product over and over, to get the same effect at the same time and look and feel fresh.
Ethyl Vanillin also has a soothing property for the skin.
So, when it is applied to mildly irritated skin, it can show a soothing or calming action.
Ethyl Vanillin is used in all kinds of skincare preparations, hair care preparations, makeup related preparations, and toiletries.
Ethyl Vanillin (C9H10O3) is a fine white or sometimes slightly yellow crystalline needle or colorless flakes.
Two key industries that use Ethyl Vanillin are flavoring and perfumery, with flavoring being the primary way that most of the general population comes into contact with the product.
FOOD USES OF Ethyl Vanillin:
-Alcoholic Beverages
-Baked Goods
-Breakfast Cereals
-Chewing Gum
-Condiments
-Relishes
-Confection
-Frosting
-Fats
-Oils
-Frozen Dairy
-Gelatins
-Puddings
-Hard Candy
-Meat Products
-Milk Products
-Nonalcoholic Beverages
-Soft Candy
-Sweet Sauce
ABSORPTION, DISTRIBUTION AND EXCRETION:
Urinary excretion of radioactivity was rapid and more than 94% of the dose was excreted by this route within 24 hr.
Only 1-5% of the dose was excreted in faeces.
After 5 days, more than 99% of the administered dose was excreted.
No radioactivity was detected in expired air, indicating that the aromatic ring was in a metabolically stable position.
METABOLISM/METABOLITES:
A healthy adult male volunteer drank a 235 ml aliquot of a liquid dietary supplement containing an unknown quantity of Ethyl Vanillin.
A concentration of 13 mg ethyl vanillic acid/g creatinine was found in a 12-hour urine sample.
The compound was not present in urine collected before exposure.
Ethyl vanillic acid was identified by GC/MS in the urine of a 9-year old female patient who had received liquid dietary supplementation flavored with vanilla.
Other patients excreting this acid were also known to have consumed foodstuffs flavored with Ethyl Vanillin.
Eight different urine samples containing more than 50 mg ethyl vanillic acid/g creatinine were also found to contain small amounts of vanillylmandelic acid.
Unchanged Ethyl Vanillin was not detected in any of the urine samples.
During urinary organic acid profiling in human subjects, several patients excreted high concentrations of ethyl vanillic acid (3-ethoxy-4-hydroxybenzoic acid) and traces of 3-ethoxy-4-hydroxy- mandelic acid.
Early reports indicated that Ethyl Vanillin was probably metabolized to glucuroEthyl Vanillin and ethyl vanillic acid, of which some was conjugated with glucuronic and sulfuric acids.
REPORTED USES OF Ethyl Vanillin (ppm):
-Alcoholic beverages: 5.04
-Baked goods: 42.08
-Breakfast cereals: 270.00
-Chewing gum: 37.46
-Condiments, relishes: 13.00
-Confection, frosting: 95.94
-Fats, oils: 0.06
-Frozen dairy: 12.27
-Gelatins, puddings: 18.08
-Hard candy: 15.85
-Meat products: 3.90
-Milk products: 1398.00
-Nonalcoholic beverages: 17.43
-Soft candy: 56.50
-Sweet sauce: 102.00
STORAGE OF Ethyl Vanillin:
Ethyl Vanillin should not be stored near strong oxidizers.
Ethyl Vanillin should not be stored in hazardous areas.
Ethyl Vanillin should be kept in cool place to avoid sparks
Ethyl Vanillin should be stored in electrically grounded containers.
Ethyl Vanillin should not be stored together with Aldehydes.
Ethyl Vanillin should not be mixed with ethers.
Since Ethyl Vanillin is reactive with phenols, it should not be stored together.
Ethyl Vanillin should not be stored in the same place as cresols.
Ethyl Vanillin should be stored protected from light.
Ethyl Vanillin should not be kept in the same place as it is easily oxidized to give carboxylic acids with aldehydes.
Ethyl Vanillin should be stored away from salts of transition metals.
Ethyl Vanillin should be stored in tightly closed containers.
Ethyl Vanillin should be stored in an inert atmosphere.
Ethyl Vanillin should be kept in the refrigerator.
Ethyl Vanillin should not be stored at medium or high temperatures.
SYNONYMS:
3-Ethoxy-4-hydroxybenzaldehyde
Benzaldehyde, 3-ethoxy-4-hydroxy-
Quantrovanil
Vanillal
4-Hydroxy-3-ethoxybenzaldehyde
Ethyl protal
Vanillin, ethyl-
Rhodiarome
Vanirome
2-Ethoxy-4-formylphenol
Protocatechuic aldehyde ethyl ether
Ethylprotocatechuic aldehyde
3-Ethoxyprotocatechualdehyde
Vanbeenol
ethyl-vanillin
Ethylprotocatechualdehyde-3-ethyl ether
3-ETHOXY-4-HYDROXY-BENZALDEHYDE
3-ethoxy-4-hydroxy benzaldehyde
Protocatechuic aldehyde 3-ethyl ether
Quantrovanil, Vanillal
3-Ethoxy-4-hydroxybenzaldehyde, 97%
Ethyl protocatechualdehyde
Ethoxy, Hydroxybenzaldehyde
3ethoxy-4-hydroxybenzaldehyde
3-ethoxyl-4-hydroxybenzaldhyde
5-ethoxy-4-hydroxybenzaldehyde
3-ethoxy-4-oxidanyl-benzaldehyde
2-ETHOXY-4-FORMYL PHENOL
3-Ethoxy-4-Hydroxybenzaldehyde,(S)
Ethyl proto-catechualdehyde-3-ethyl ether
3-Ethoxy-4-hydroxybenzaldehyde,
3-Ethoxy-4-hydroxybenzaldehyde
