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Ethyl Vanillin is a synthetic aromatic aldehyde (3-ethoxy-4-hydroxybenzaldehyde) with a stronger, sweeter vanilla character than vanillin (about 2.5–3× potency).
Ethyl Vanillin does not occur naturally and is primarily manufactured via chemical synthesis routes from guaethol or guaiacol precursors.
Ethyl Vanillin is widely used in food, beverage, fragrance, cosmetic, and pharmaceutical products as a flavoring, scent, or odor-masking agent.
CAS Number: 121‑32‑4
EC Number: 204‑464‑7
Molecular Formula: C₉H₁₀O₃
Molecular Weight: ~166.17 g/mol
Synonyms: Ethyl Vanillin, Ethylvanillin, 3‑Ethoxy‑4‑hydroxybenzaldehyde, Bourbonal, Ethyl protal, 4‑hydroxy‑3‑ethoxybenzaldehyde, 3‑ethoxyprotocatechualdehyde, 2‑Ethoxy‑4‑formylphenol, Vanilal, 3‑Ethoxyl‑4‑hydroxybenzaldehyde, Ethyl vanillin flavoring, Synthetic vanilla flavor, Ethyl vanilline, Ethyl-vanillin, Flavoring ethyl vanillin, Food-grade ethyl vanillin, Cosmetic-grade ethyl vanillin, Vanillin homologue, Ethyl ether vanillin, ED‑flavor, EBAS 121‑32‑4, CAS 121‑32‑4, EC 204‑464‑7, PubChem CID 8467, PubChem Ethylvanillin, ChEBI 48408, ChemSpider 8154, InChIKey CBOQJANXLMLOSS‑UHFFFAOYSA‑N, UNII YC9ST449YJ, KI source Ethylvanillin, FEMA 2464 flavor, Vanillin substitute, High‑potency vanilla note, Aroma intensifier, Chocolate flavor enhancer, Ethyl Vanillin; 3‑Ethoxy‑4‑hydroxybenzaldehyde; Bourbonal; Ethyl Protal
APPLICATIONS
Ethyl Vanillin is used as a flavoring agent in chocolate-based confectionery.
Ethyl Vanillin is used to enhance the aroma of baked goods such as cakes and cookies.
Ethyl Vanillin is used in the production of ice cream to provide a rich vanilla note.
Ethyl Vanillin is used in beverages like colas and flavored milk for sweet, creamy tones.
Ethyl Vanillin is used in the manufacture of flavored syrups for desserts and beverages.
Ethyl Vanillin is used as a masking agent in pharmaceutical syrups to improve palatability.
Ethyl Vanillin is used in oral care products to impart a pleasant taste.
Ethyl Vanillin is used in protein powders and meal replacements for flavor enrichment.
Ethyl Vanillin is used in perfumes to introduce warm and sweet base notes.
Ethyl Vanillin is used in the formulation of air fresheners and scented candles.
Ethyl Vanillin is used in e-cigarette liquids to deliver a smooth vanilla flavor.
Ethyl Vanillin is used in cosmetics to add a subtle sweet fragrance.
Ethyl Vanillin is used in personal care products like lotions and creams for aroma.
Ethyl Vanillin is used in chewing gum to provide a long-lasting vanilla taste.
Ethyl Vanillin is used in ready-to-eat cereals for added flavor.
Ethyl Vanillin is used in dairy products like yogurt to enhance sweetness.
Ethyl Vanillin is used in powdered drink mixes for an aromatic boost.
Ethyl Vanillin is used in protein bars and snacks for better sensory appeal.
Ethyl Vanillin is used in instant coffee and coffee creamers.
Ethyl Vanillin is used in processed cheese products for flavor uniformity.
Ethyl Vanillin is used in nutritional supplements to improve taste.
Ethyl Vanillin is used in non-alcoholic malt beverages.
Ethyl Vanillin is used in powdered milk products for children.
Ethyl Vanillin is used in baking mixes to offer consistent flavor.
Ethyl Vanillin is used in savory applications as a sweetness balancer.
Ethyl Vanillin is used in caramel production for a more pronounced aroma.
Ethyl Vanillin is used in high-end perfumes and colognes.
Ethyl Vanillin is used in toiletries such as shampoo and body wash.
Ethyl Vanillin is used in decorative cake icings and frostings.
Ethyl Vanillin is used in tea blends and flavored coffees.
Ethyl Vanillin is used in condiments and sauces for flavor complexity.
Ethyl Vanillin is used in energy drinks for sweet aroma masking.
Ethyl Vanillin is used in breath fresheners.
Ethyl Vanillin is used in animal feed flavoring for improved palatability.
Ethyl Vanillin is used in bakery glazes and toppings.
Ethyl Vanillin is used in dietetic and low-sugar products to simulate sweetness.
Ethyl Vanillin is used in jelly, jam, and marmalade.
Ethyl Vanillin is used in pudding and custard mixes.
Ethyl Vanillin is used in marshmallow and nougat manufacturing.
Ethyl Vanillin is used in dry spices and seasoning blends.
Ethyl Vanillin is used in granola and snack mixes.
Ethyl Vanillin is used in liqueurs and alcoholic creams.
Ethyl Vanillin is used in milkshakes and smoothie bases.
Ethyl Vanillin is used in chocolate spreads and pastes.
Ethyl Vanillin is used in dry beverage tablets.
Ethyl Vanillin is used in gelatin desserts.
Ethyl Vanillin is used in canned fruit products for improved flavor.
Ethyl Vanillin is used in food coatings and dustings.
Ethyl Vanillin is used in honey substitutes and artificial sweeteners.
Ethyl Vanillin is used in spice blends that require a warm, sweet undertone.
Ethyl Vanillin is utilized in chocolate, ice cream, confectionery, baked goods, and beverages for its more intense vanilla flavor.
Ethyl Vanillin is commonly used in fragrances and perfumery as a base note and fixative due to its long-lasting scent.
Ethyl Vanillin is included in pharmaceutical and cosmetic formulations to mask unpleasant odors or tastes and enhance sensory appeal.
Ethyl Vanillin exhibits antioxidant potential and can contribute to oxidative stability in certain formulations.
DESCRIPTION
Ethyl Vanillin appears as a white to off-white crystalline powder with a rich sweet-creamy, floral vanilla odor.
It is synthesized through ethoxylation of catechol derivatives and subsequent condensation and oxidation to yield the aromatic aldehyde.
Ethyl Vanillin is a synthetic flavor compound that mimics the taste of natural vanilla.
Ethyl Vanillin is more potent and stable than vanillin, offering stronger aroma at lower doses.
Ethyl Vanillin appears as a white to pale yellow crystalline powder.
Ethyl Vanillin is slightly soluble in water and freely soluble in alcohol and oils.
Ethyl Vanillin is derived from lignin or petrochemical sources via chemical synthesis.
Ethyl Vanillin is commonly used in foods, beverages, cosmetics, and pharmaceuticals.
Ethyl Vanillin is stable under high temperatures, making it ideal for baked goods.
Ethyl Vanillin has a sweet, creamy, and warm odor profile with nutty and spicy nuances.
Ethyl Vanillin enhances flavor perception and masks undesirable tastes in formulations.
Ethyl Vanillin is regulated for food use and must meet purity standards specified by food authorities.
Ethyl Vanillin is slightly soluble in water (~1 g/100 mL at 50 °C) but more soluble in ethanol, fats, and organic solvents; it may discolor upon contact with iron or alkali.
Ethyl Vanillin is chemically stable if stored properly but may oxidize or degrade when exposed to light, heat, or metal contaminants.
PROPERTIES
Chemical Formula: C₉H₁₀O₃
Molecular Weight: ~166.17 g/mol
Appearance: White to light yellow crystalline powder
Odor/Taste: Intensely sweet, creamy vanilla scent and flavor ~2‑4× stronger than vanillin
Melting Point: ~76–78 °C
Boiling Point: ~295 °C (decomposes)
Density: ~1.18 g/mL
Solubility: Slightly soluble in water; soluble in ethanol and fats
Log P: ~1.6 – 1.8
Stability: Stable in dry conditions; sensitive to light, metals, and alkali
Storage Conditions: Store sealed in a cool, dry place protected from light and moisture
FIRST AID
Inhalation:
Move to fresh air.
Seek medical attention if respiratory symptoms develop.
Skin Contact:
Wash with soap and water.
Remove contaminated clothing.
Seek medical advice if irritation occurs.
Eye Contact:
Flush thoroughly with water for at least 15 minutes.
Seek medical attention if discomfort persists.
Ingestion:
Rinse mouth.
Do not induce vomiting.
Seek medical attention if large amounts ingested or symptoms develop.
Note to Physicians:
Treat symptomatically.
Ethyl Vanillin is of moderate oral toxicity (LD₅₀ rat ~1.59 g/kg) and may cause skin/eye irritation at high doses.
HANDLING AND STORAGE
Handling:
Use gloves and goggles to avoid dust exposure.
Work in well-ventilated areas.
Minimize exposure to metal contact or strong bases to prevent degradation.
Storage:
Store in airtight containers in a cool (≤30 °C), dry, well‑ventilated space.
Protect from light, moisture, and contact with iron or alkali materials.
Spill Response:
Sweep up carefully to avoid dust dispersion.
Dispose of per local regulations; avoid release into waterways.
Disposal:
Dispose in compliance with local chemical waste guidelines; avoid environmental release due to potential aquatic effects.
