PRODUCTS

ETHYL VANILLIN

Ethyl Vanillin is a synthetic aroma and fragrance compound with a strong vanilla character, called Ethyl Vanillin in Turkish. Chemically, it has a structure of 3-Ethoxy-4-hydroxybenzaldehyde and carries an aromatic aldehyde structure similar to vanillin. The main difference from vanillin is that the ethoxy group is found instead of the methoxy group in the vanillin molecule.
Ethyl Vanillin is a defined single-molecule compound with CAS No 121-32-4, EC/EINECS No 204-464-7, molecular formula C₉H₁₀O₃, and molecular weight of approximately 166.17 g/mol.
Ethyl Vanillin can have the appearance of a crystalline powder or crystalline flakes, which can range from white to slightly yellow. JECFA describes the product as colorless or slightly yellow crystalline flakes with an intense vanilla odor.
The aromatic power of Ethyl Vanillin is significantly higher than that of vanillin. PubChem sources report a more intense odor and taste profile than vanillin. In the food and flavor literature, it is stated that Ethyl Vanillin can provide a vanilla effect that is approximately 2-4 times stronger than vanillin.
For this reason, the use of Ethyl Vanillin should not be considered only as a vanillin substitute by weight. When used in the same amount, it can create a more intense vanilla, sweet, creamy and warm aroma character.
Ethyl Vanillin can be used in food flavorings, confectionery, chocolate, bakery products, dairy products, ice cream, beverages, powder flavor mixes, pharmaceutical taste masking systems, and perfumery applications.
The FDA defines Ethyl Vanillin as a flavoring agent or flavoring aid and also lists it under the function of a pH control agent. Its FEMA number is 2464 and its JECFA flavor number is 893.
JECFA's current specification gives a minimum purity of 98%, a melting range of 76–79 °C and a boiling point of approximately 285 °C for Ethyl Vanillin. It dissolves very well in ethanol but shows limited solubility in water.
When purchasing Ethyl Vanillin, only the CAS number is not sufficient. Purity, melting range, loss on drying, ash, color, odor profile, solubility, food or pharmaceutical quality requirements and TDS, SDS and COA documents should be evaluated together.

WHAT IS ETHYL VANILLIN?

Ethyl Vanillin is an organic compound with vanilla character belonging to the aromatic aldehyde class. Its chemical name is 3-Ethoxy-4-hydroxybenzaldehyde.
Its chemical name in Turkish can be written as 3-Ethoxy-4-hydroxybenzaldehyde. CAS No is 121-32-4. EC/EINECS No is 204-464-7. PubChem CID is 8467. FEMA No is 2464. JECFA No is 893.
Its molecular formula is C₉H₁₀O₃.
Its molecular weight is approximately 166.17 g/mol.
Ethyl Vanillin is a defined single-molecule compound. Therefore, unlike polymer, mixture or natural extract products, it has a precise molecular formula and molecular weight.
The molecule carries three basic functional groups on the aromatic benzene ring.
These are: Aldehyde group

It can be listed as phenolic hydroxyl group and Ethoxy group.
The coexistence of these functional groups determines the characteristic vanilla aroma, polarity, and chemical behavior of Ethyl Vanillin.
The structures of Vanillin and Ethyl Vanillin are very similar to each other. Vanillin has the structure of 4-hydroxy-3-methoxybenzaldehyde.
Ethyl Vanillin has a structure of 3-ethoxy-4-hydroxybenzaldehyde. Instead of the -OCH₃ methoxy group in vanillin, Ethyl Vanillin has the -OCH₂CH₃ ethoxy group.
This small structural difference markedly affects the odor intensity and aroma profile of the molecule. Ethyl Vanillin is considered a synthetic flavor chemical in most commercial applications.
It should not be confused with natural vanillin obtained from the vanilla bean. Commercial use of Ethyl Vanillin is advantageous when strong vanilla character is required, especially at low usage levels, due to its intense aroma effect.
The main functions of Ethyl Vanillin are: Providing vanilla flavor, Creating a sweet and creamy aroma profile, Strengthening the chocolate and cocoa character, Supporting the milky flavor profile, Helping to mask some undesirable flavors, Contributing to taste regulation in pharmaceutical products, Creating a warm vanilla note in perfume and fragrance formulations

COMMON PRODUCT AND CHEMICAL NAMES

Ethyl Vanillin

Ethylvanillin

3-Ethoxy-4-hydroxybenzaldehyde

4-Hydroxy-3-ethoxybenzaldehyde

Vanillal

Bourbonal

Ethyl Protal

Ethylprotocatechualdehyde

Protocatechuic Aldehyde Ethyl Ether

CAS 121-32-4

EC/EINECS 204-464-7

FEMA 2464

JECFA 893

CAS NO, EC / EINECS NO AND CHEMICAL IDENTIFICATION

Product Name: Ethyl Vanillin

Turkish name: Ethyl Vanillin

Chemical name: 3-Ethoxy-4-hydroxybenzaldehyde

Chemical class: Aromatic aldehyde/phenolic aldehyde

CAS No: 121-32-4

EC/EINECS No: 204-464-7

PubChem CID: 8467

FEMA No: 2464

JECFA No: 893

UNII: YC9ST449YJ

Molecular formula: C₉H₁₀O₃

Molecular weight: Approximately 166.17 g/mol

Physical form: Crystalline solid

Appearance: White to slightly yellow crystalline powder or flake

Odor: Intense vanilla character

Taste: Sweet

Melting range: 76–79 °C

Boiling point: Approx. 285 °C

Ethanol solubility: Very good

Water solubility: Limited

JECFA minimum purity: 98%

Since Ethyl Vanillin is a single-molecule defined chemical, its molecular formula and molecular weight can be given precisely.
In food or pharmaceutical use, chemical identification alone is not enough.

Purity

Loss on drying

Ash

Heavy metals

Particle structure

and regulatory compliance

It should also be evaluated.

CHEMICAL STRUCTURE AND MOLECULAR PROPERTIES OF ETHYL VANILLIN

Ethyl Vanillin is a small molecule organic compound carrying an aromatic benzene ring.
The aldehyde group in its structure forms the -CHO function. The phenolic hydroxyl group -OH provides polar character and hydrogen bond formation capacity. The ethoxy group is -OCH₂CH₃.
The presence of these three functional groups on the same aromatic ring determines both the fragrance character and solubility behavior.
The overall aromatic structure of Ethyl Vanillin is closely related to vanillin.
The conversion of the methoxy group in vanillin to the ethoxy group one carbon longer slightly increases the lipophilic character of the molecule.
This change also alters its interaction with aroma receptors.
As a result, Ethyl Vanillin can give a more intense smell and taste than vanillin.
PubChem defines Ethyl Vanillin as the compound that has the properties of benzaldehyde, phenol, and aromatic ether classes together.
The phenolic hydroxyl group of Ethyl Vanillin can give hydrogen bonding.
Aldehyde and ethoxy oxygens can show hydrogen bond-receptive behavior.
These properties support the compatibility of the molecule with ethanol, propylene glycol and other polar organic solvents.
Water solubility is limited. In PubChem, water solubility is given around 2.8 g/L at approximately 25 °C.
Solubility may increase at higher temperatures.
It has been reported that 1 g of Ethyl Vanillin can be dissolved in approximately 100 mL of water at approximately 50 °C.
Therefore, adding a high amount of direct to cold water may cause crystallization or dissolution problems.
Its solubility in ethanol is noticeably higher.
JECFA states that 1 g of Ethyl Vanillin can be dissolved in approximately 2 mL of ethanol.

The main properties of Ethyl Vanillin at the molecular level are:

Aromatic aldehyde structure

Contain phenolic hydroxyl group

Ethoxy group contain

Intense vanilla aroma character

Dissolving well in ethanol

Limited solubility in water

Providing stronger aroma than vanillin

To be open to oxidation and reactions due to the aldehyde group

PHYSICAL AND CHEMICAL PROPERTIES OF ETHYL VANILLIN

Ethyl Vanillin exists in crystalline solid form under normal conditions.

General technical specifications:

Physical appearance: White to slightly yellow crystalline powder or flake

Odor: Intense vanilla

Taste: Sweet

Chemical name: 3-Ethoxy-4-hydroxybenzaldehyde

CAS No: 121-32-4

EC/EINECS No: 204-464-7

Molecular formula: C₉H₁₀O₃

Molecular weight: Approximately 166.17 g/mol

Melting range: 76–79 °C

Boiling point: Approx. 285 °C

Flash point: Although it varies according to the source and method, values in the range of approximately 127–145 °C are reported

JECFA purity: Minimum 98%

Solubility in ethanol: Very good

Water solubility: Limited

PubChem water solubility: Approx. 2.8 g/L, 25 °C

50 °C water solubility: Approx. 1 g/100 mL

Food-grade commercial Ethyl Vanillin products may have stricter quality criteria.

For example, in certain commercial food grades:

Purity: ≥99%

Melting range: 76–78 °C

Loss on drying: 0.5% ≤

Sulfated ash: 0.05≤%

Specifications such as can be seen.
These values belong to certain commercial grades.
It should not be applied as a universal specification to all Ethyl Vanillin products.

HOW DOES ETHYL VANILLIN WORK AT THE MOLECULAR LEVEL?

The primary function of Ethyl Vanillin is to interact with aroma and olfactory receptors to create a strong perception of vanilla.
The molecular shape formed by the aromatic ring, aldehyde group, hydroxyl group and ethoxy group together is responsible for this sensory character.
Even just a one-carbon structural difference between Vanillin and Ethyl Vanillin can significantly change the flavor intensity.
Ethyl Vanillin can therefore give a more intense vanilla character than vanillin of the same weight.
In food formulation, the aroma effect does not depend solely on the amount of Ethyl Vanillin used.

Amount of fat

Amount of water

Sugar

Protein

Cocoa

Processing temperature

and other flavor ingredients

It can change the perceived vanilla intensity.

Ethyl Vanillin is not completely evenly distributed between the oil and water phase.
Due to its low water solubility, dissolution can be slow when added directly to cold water.
In flavor production, Ethyl Vanillin can be added to the system by dissolving it in the appropriate solvent beforehand.
Ethanol and propylene glycol are examples of suitable carriers that can be used in such systems.
However, the solvent to be used in real food application must comply with the target legislation and formulation.
In systems with low water content, such as chocolate, Ethyl Vanillin can disperse in oil and solid phase.
If the particle is not distributed homogeneously enough, it can lead to a locally high or low perception of the aroma.
Despite the application of high temperatures in baking, a section of Ethyl Vanillin can retain its flavor character in the final product.
However, prolonged and high-temperature processing can increase volatility and loss of aroma.
Therefore, at which stage of the process it is added must be optimized according to the application.

The main functions of Ethyl Vanillin at the formulation level are:

Providing intense vanilla flavor

Supplementing or partially substituting the use of vanillin

Enhancing the cocoa and chocolate note

Supporting milky and creamy flavours

Intensifying the sweet aroma profile

Helping to mask some bitter or unwanted tastes

Contributing to taste regulation in pharmaceutical products

Creating a warm vanilla character in fragrance formulations

IN WHICH SECTORS IS ETHYL VANILLIN USED?

The primary uses of Ethyl Vanillin are in food flavorings, fragrance formulations, and pharmaceutical flavor regulation applications.

Main areas of use:

Chocolate

Cocoa products

Confectionery

Caramel flavors

Biscuits

Cake

Bakery fillings

Ice cream

Milk desserts

Pudding

Yogurt flavors

Milk drinks

Powdered beverages

Flavored drinks

Protein products

Nutritional products

Flavour blends

Vanilla flavors

Fruit flavors

Pharmaceutical syrups

Chewable tablets

Lozenges

Taste masking systems

Perfumes

Personal care fragrances

Fragrance formulations of home care products

Ethyl Vanillin provides strong supporting character, especially in chocolate, cocoa, milk, caramel and sweet flavor systems.
Due to its intense aroma, the level of use in the formulation can be kept lower than vanillin.

APPLICATIONS OF ETHYL VANILLIN IN FOOD, CONFECTIONERY AND CHOCOLATE

The food industry is the most important area of use of Ethyl Vanillin.

The FDA defines Ethyl Vanillin as a flavoring agent or flavoring aid.

It is found in FEMA records as FEMA No 2464.

The JECFA flavor number is 893.

JECFA's current specification gives full specification status for Ethyl Vanillin.

In confectionery formulations, Ethyl Vanillin can be used to strengthen the vanilla character.

Specifically:

Hard candy

soft candy

Caramel

fudge

Filling creams

Chocolate fillings

It can create a sweet and creamy aroma profile in systems such as.

In chocolate and cocoa products, Ethyl Vanillin is not only used to give vanilla flavor.

It can help to make the cocoa flavor more rounded and sweet.

It can contribute to balancing bitterness and sharp roasted notes.

The potency of Ethyl Vanillin provides a formulation advantage.
However, excessive use can create an artificial, pungent, or overpowering vanilla character.
Therefore, the flavour dosage should be optimised with the sensory panel.
Ethyl Vanillin can be added directly to the formulation as a crystalline powder or dissolved in a suitable carrier beforehand.
The application method should be selected according to the water, oil and solids structure of the product.

APPLICATIONS OF ETHYL VANILLIN IN BAKING, DAIRY AND BEVERAGE

In bakery products, Ethyl Vanillin can be used to strengthen the vanilla character and provide more pronounced aroma persistence after baking.

In cake, biscuit and cookie formulations:

vanilla note,

butter character,

milky flavor

and the perception of sweetness

can support.

However, flavoring agents can partially volatilize under high temperature or interact with other ingredients.
Therefore, the optimum level of use should not be determined solely by the initial taste in the dough.

The finished finished product must be evaluated.

Ethyl Vanillin in dairy products:

Ice cream

pudding

Milk dessert

Yogurt

It can be used in milk drink and cream flavors.
Since milk fat and proteins can alter the perception of aroma, the same level of Ethyl Vanillin may not give the same result in water-based and milk-based products.
Low water solubility in beverages is particularly important.
If Ethyl Vanillin is added directly to cold water in high amounts, it may not dissolve completely.
Therefore, a pre-dissolution or flavor carrier system may be required.

In beverage formulation:

Alcohol content

Sugar level

Solvent system

and storage temperature

It can affect solubility and flavor stability.

IS ETHYL VANILLIN USED IN FOOD, COSMETICS AND PHARMACEUTICAL APPLICATIONS?

Ethyl Vanillin is widely used as a food flavoring.

Technical function for CAS No 121-32-4 Ethyl Vanillin in FDA's "Substances Added to Food" database:

Flavoring agent or flavor aid

and

pH control agent

It is given as.

The same FDA registration states FEMA No 2464 and JECFA No 893.

JECFA has the full flavour specification for Ethyl Vanillin.

For this reason, food application is one of the main technically and regulatorily well-defined areas of use.

However, not every commercial Ethyl Vanillin is automatically food grade.

Product to be used in food application:

Proper purity specification,

food conformity certificates,

heavy metal limits,

microbiological and production requirements

must be appropriate.

Ethyl Vanillin can also be used in fragrance formulations.

In the European Commission's old inventory of cosmetic ingredients, Ethyl Vanillin has been given masking and soothing functions.
It can be considered as a perfume raw material with vanilla character in fragrance formulations.
However, the current EU Cosmetics Regulation and the relevant fragrance allergen requirements should be checked separately for cosmetic use.
Ethyl Vanillin can also be used as an excipient in pharmaceutical formulations.
In particular, with the aim of masking unpleasant tastes and imparting a vanilla flavor:

Syrup

Chewable tablet

Lozenge

oral solid preparation

It can be used in products such as.

The FDA GSRS registry has a UNII YC9ST449YJ for Ethyl Vanillin.
However, having a UNII registration alone does not mean approval for pharmaceutical use.
In pharmaceutical practice, NF, pharmacopoeia or manufacturer quality certificates of exact grade must be further verified.

INDUSTRIAL APPLICATIONS OF ETHYL VANILLIN

Ethyl Vanillin is mainly used in industry as a flavor and fragrance ingredient.

Its main technical functions are:

Providing vanilla flavor

Increasing fragrance intensity

Strengthening the effect of vanillin

Supporting the sweet aroma profile

Developing the cocoa and chocolate note

Creating milky and creamy character

Helping with taste masking

Increasing sensory acceptance of pharmaceutical products

Creating a warm vanilla note in perfume formulations

The following parameters should be evaluated together in the formulation of Ethyl Vanillin:

Purity

Odor intensity

Level of use

Water solubility

Ethanol solubility

Structural system

Processing temperature

Cooking or heating time

Amount of fat

Amount of sugar

Amount of protein

Other flavor ingredients

Color

Melting range

Loss on drying

Ash

TDS

SDS

COA

Two Ethyl Vanillin products of the same purity may show slight performance differences in application due to different particle size or odor profile.
Therefore, sensory comparison is useful in critical aroma applications.

WHAT PROBLEMS CAN ETHYL VANILLIN HELP SOLVE?

Ethyl Vanillin can be used especially in formulations where stronger vanilla flavor, taste masking and aroma intensity are required.

Vanillin flavor is not strong enough

Ethyl Vanillin can increase the flavor intensity of the formulation by providing a more intense vanilla character.

It is necessary to optimize the cost of aroma

Thanks to the higher aroma strength, the target sensory profile can be achieved with a lower level of use. The real cost advantage should be calculated based on the product price and dosage.

Chocolate taste is perceived as too bitter or harsh

Ethyl Vanillin can help the cocoa profile to be perceived as rounder with its sweet and creamy aroma character.

The aroma of the dairy product remains weak

The vanilla character can help enhance the milky and creamy notes.

The taste of the pharmaceutical product is unpleasant

Ethyl Vanillin can contribute to masking undesirable flavors within the proper flavor system.

The level of vanillin usage is increasing a lot

Total vanilla flavor strength can be increased by evaluating the combination of Ethyl Vanillin and vanillin.

Ethyl Vanillin does not dissolve in beverage

The appropriate food type carrier or pre-dissolution system should be evaluated. It should be taken into account that water solubility is limited.

Crystal is formed in the product

Ethyl Vanillin concentration, carrier phase and storage temperature should be re-evaluated.

The aroma is perceived as too sharp and artificial

The amount of Ethyl Vanillin should be reduced and balanced with vanillin or other supporting flavour ingredients.

Not every flavor problem should be solved by simply increasing the amount of Ethyl Vanillin.

The final formulation should be evaluated together from a sensory point of view.

THINGS TO CONSIDER WHEN USING ETHYL VANILLIN

Quality, solubility, dosage and end-use legislation are the main issues in the use of Ethyl Vanillin.

The following points should be evaluated during use:

CAS Number must be verified.

Appropriate grade should be used in food application.

Purity must be checked.

The melting range should be controlled.

The color and odor profile should be evaluated.

Loss on drying should be controlled.

The amount of ash should be controlled.

Water solubility should be considered.

The carrier system must be selected correctly.

The level of use should be determined by sensory testing.

The high-temperature process should be evaluated.

Prolonged exposure to light and moisture should be avoided.

If compatibility with metal equipment is required, it should be tested.

TDS should be examined.

SDS should be examined.

Batch values must be verified via COA.

In Sigma-Aldrich's current SDS, Ethyl Vanillin is classified as Category 2A for eye irritation and Category 3 for acute aquatic hazard.

Therefore, contact of the concentrated powder with the eyes should be avoided.

Fine dust formation should be controlled.

Proper occupational hygiene should be practiced.

INITIAL FORMULATION APPROACHES FOR ETHYL VANILLIN

The following examples are initial approaches designed to illustrate how Ethyl Vanillin can be evaluated during formulation development. These are not validated commercial prescriptions or consumer use doses.
The actual level of use should be determined by product category, legislation, aroma intensity and sensory targets.

EXAMPLE 1: VANILLIN AND ETHYL VANILLIN FLAVOR COMPARISON

Purpose: To compare the flavour intensity of Vanillin and Ethyl Vanillin in the same basic formulation.

Starting components:

EXPERIMENT 1 – VANILLIN CONTROL FORMULATION (% BY WEIGHT)

Basic product formulation: 99.78%

Vanillin: 0.12%

Ethyl Vanillin: 0.00%

Other flavor ingredients: 0.10%

TOTAL: 100.00%

TRIAL 2 – LOW ETHYL VANILLIN FORMULATION (% BY WEIGHT)

Basic product formulation: 99.87%

Vanillin: 0.00%

Ethyl Vanillin: 0.03%

Other flavor ingredients: 0.10%

TOTAL: 100.00%

TRIAL 3 – MEDIUM ETHYL VANILLIN FORMULATION (% BY WEIGHT)

Basic product formulation: 99.86%

Vanillin: 0.00%

Ethyl Vanillin: 0.04%

Other flavor ingredients: 0.10%

TOTAL: 100.00%

TRIAL 4 – HIGH ETHYL VANILLIN FORMULATION (% BY WEIGHT)

Basic product formulation: 99.85%

Vanillin: 0.00%

Ethyl Vanillin: 0.05%

Other flavor ingredients: 0.10%

TOTAL: 100.00%

Technical note: The basic product formulation is the unflavored base of the same composition; only the ratio is adjusted to complete the total mass to 100%. Levels of 0.12% vanillin versus 0.03–0.05% Ethyl Vanillin do not guarantee equal sensory severity. For comparison, the same base, other flavor mixture and production conditions should be used in all trials. The levels indicated are the percentage by weight of the final product; legal compliance for the relevant food category must be verified separately.

Application approach:

A control formulation containing vanillin is prepared.

Ethyl Vanillin is tested in individual samples, starting at lower levels.

All samples are prepared under the same process conditions.

The density of vanilla is compared.

The perception of sweetness is evaluated.

The effect of creamy and milky aroma is recorded.

It is checked for overly sharp or artificial flavors.

The most balanced aroma level is taken to subsequent tests.

EXAMPLE 2: ETHYL VANILLIN CHOCOLATE FLAVOR SCREENING

Purpose: To compare the effect of Ethyl Vanillin level on cocoa, vanilla and sweetness perception.

Starting components:

EXPERIMENT 1 – CHOCOLATE CONTROL FORMULATION (% BY WEIGHT)

Cocoa mass: 40.00%

Cocoa butter: 19.47%

Sugar: 25.00%

Milk powder: 15.00%

Lecithin emulsifier: 0.40%

Vanillin: 0.08%

Ethyl Vanillin: 0.00%

Other flavor ingredients: 0.05%

TOTAL: 100.00%

TRIAL 2 – LOW ETHYL VANILLIN FORMULATION (% BY WEIGHT)

Cocoa mass: 40.00%

Cocoa butter: 19.45%

Sugar: 25.00%

Milk powder: 15.00%

Lecithin emulsifier: 0.40%

Vanillin: 0.08%

Ethyl Vanillin: 0.02%

Other flavor ingredients: 0.05%

TOTAL: 100.00%

TRIAL 3 – MEDIUM ETHYL VANILLIN FORMULATION (% BY WEIGHT)

Cocoa mass: 40.00%

Cocoa butter: 19.43%

Sugar: 25.00%

Milk powder: 15.00%

Lecithin emulsifier: 0.40%

Vanillin: 0.08%

Ethyl Vanillin: 0.04%

Other flavor ingredients: 0.05%

TOTAL: 100.00%

TRIAL 4 – HIGH ETHYL VANILLIN FORMULATION (% BY WEIGHT)

Cocoa mass: 40.00%

Cocoa butter: 19.41%

Sugar: 25.00%

Milk powder: 15.00%

Lecithin emulsifier: 0.40%

Vanillin: 0.08%

Ethyl Vanillin: 0.06%

Other flavor ingredients: 0.05%

TOTAL: 100.00%

Technical note: Cocoa mass, sugar, milk powder, lecithin, vanillin and other flavour components were constant in all trials; the increased Ethyl Vanillin was subtracted from the cocoa butter ratio and a total of 100% was preserved. These recipes are theoretical starting points for sensory screening. Final product definition, cocoa and milk ingredient requirements, flavour legislation and process conditions should be verified.

Application approach:

Control formulation is prepared.

Ethyl Vanillin is tested at graded levels.

All samples are subjected to the same process.

Cocoa density is evaluated.

Vanilla character is evaluated.

The balance of bitterness and roasted taste is examined.

The aftertaste is evaluated.

The most balanced sample is taken to the storage test.

ALTERNATIVES AND COMPARISON OF ETHYL VANILLIN

When choosing an alternative to Ethyl Vanillin, one should not only look at the vanilla smell. Aroma strength, solubility, naturalness claim, cost and legislation should be evaluated together.

ETHYL VANILLIN AND VANILLIN

Vanillin and Ethyl Vanillin are two structurally close aromatic aldehydes.
Vanillin CAS No is 121-33-5.
Ethyl Vanillin CAS No is 121-32-4.
Vanillin has a methoxy group, while Ethyl Vanillin has an ethoxy group.
Ethyl Vanillin generally gives a stronger aroma than vanillin.
For this reason, it is generally not appropriate to make a one-to-one exchange with the same weight.
Vanillin can provide a more classic and soft vanilla profile.
Ethyl Vanillin can provide a more intense, sweet, and strong vanilla effect.
A more balanced aroma profile can be created by using the two products together.

ETHYL VANILLIN AND NATURAL VANILLA EXTRACT

Natural vanilla extract is a complex natural product consisting of hundreds of different flavor components.
Ethyl Vanillin is the only synthetic flavor molecule.
Natural vanilla extract can provide a more complex, rounded, and multi-layered flavor profile.
Ethyl Vanillin gives a stronger and direct vanilla effect.
The use of Ethyl Vanillin in products that require a "natural vanilla" claim may not comply with the target legislation.
For this reason, the two products should not be compared only on the basis of aroma strength.

ETHYL VANILLIN AND VANILLIN ETHYL ETHER

Vanillin Ethyl Ether and Ethyl Vanillin are not the same product.
Ethyl Vanillin is in the structure of 3-ethoxy-4-hydroxybenzaldehyde, which maintains the aldehyde function.
Vanillin derivatives may contain different ether or ester groups.
The chemical name and CAS number should not be considered equivalent without checking.

ETHYL VANILLIN AND ETHYL VANILLIN ISOBUTYRATE

Ethyl Vanillin Isobutyrate is a separate flavor chemical.
The CAS Number is 188417-26-7.
JECFA No 953.
It is the esterified derivative of the phenolic hydroxyl group of Ethyl Vanillin.
Its odor, solubility and volatility behavior are different from Ethyl Vanillin.
It is not a one-to-one alternative.

ETHYL VANILLIN AND ETHYL VANILLIN PROPYLENE GLYCOL ACETAL

Ethyl Vanillin Propylene Glycol Acetal is separate flavor chemical with CAS No 68527-76-4 and JECFA No 954.
It has an acetal structure derived from Ethyl Vanillin.
Its physical form and solubility profile are different.
For this reason, it should not be used directly in the same amount as a substitute for standard Ethyl Vanillin.

QUALITY CONTROL AND PURCHASING CRITERIA FOR ETHYL VANILLIN

When purchasing Ethyl Vanillin, the main criterion is that the product is in the appropriate grade for the target usage area.

Recommended information to review before purchasing:

Full product name

Manufacturer

CAS No

EC No

FEMA No

JECFA No

Purity

Outlook

Color

Smell

Taste, food grade

Melting range

Loss on drying

Sulfated ash or ignition residue

Heavy metal limits

Arsenic limit, if necessary

Water solubility

Ethanol solubility

Particle size

Food grade compliance

If FCC compliance is required

If NF or pharmaceutical grade is required

Kosher certificate

Halal certificate

If a GMO declaration is required

Allergen declaration

Origin

Shelf life

Storage conditions

Packaging

Batch number

TDS

SDS

COA

JECFA gives a minimum assay of 98% and a melting range of 76–79 °C for Ethyl Vanillin.
Stricter criteria may apply, such as ≥99% purity, 0.5≤% loss on drying, and 0.05≤% sulfated ash for certain commercial food grades.
Therefore, the purchasing specification should be determined according to the application.
Perfumery grade and food grade do not have to have the same quality certificates.
In pharmaceutical application, the NF or other relevant standard requirement should be checked separately.

STORAGE AND HANDLING OF ETHYL VANILLIN

Storage: Ethyl Vanillin should be stored in clean, dry, and tightly sealed packaging.
Light: It should be protected from direct sunlight and long-term strong light exposure.
Moisture: The crystalline product should be prevented from getting moisture and clumping.
Temperature: Cool and dry storage should be preferred.
Odor: Since Ethyl Vanillin has a strong odor, cross-odor contamination with other raw materials should be prevented.
Packaging: Food or pharmaceutical grade products should be stored in packaging with a suitable inner lining.
Contamination: It should be kept separate from technical chemicals and strong-smelling substances.
FIFO: Batch and shelf-life management should be implemented.
For certain commercial food grades, a shelf life of up to approximately 36 months can be given in unopened original packaging.
This period should not be generalized to all Ethyl Vanillin products.
The shelf life on the exact manufacturer's TDS or COA should be taken as basis.

ETHYL VANILLIN SAFETY INFORMATION

Ethyl Vanillin is the defined organic compound used as a food flavoring.
However, SDS should be taken as a basis for the safe use of concentrated industrial raw material.

Ethyl Vanillin in Sigma-Aldrich's current SDS:

Eye irritation Category 2A

and

Acute aquatic hazard Category 3

It is classified as.

Contact of concentrated powder with eyes should be avoided.

Dust formation should be limited.

Proper occupational hygiene should be practiced.

Eye protection should be used.

Prolonged or unnecessary skin contact should be avoided.

Food grade does not mean that the raw material does not require protective measures in the production environment.
Since Ethyl Vanillin is a strong flavoring agent, spreading the dust into the environment may cause odor contamination.
Good shut-off and ventilation practices can be useful in the storage and production area.

WHAT SHOULD BE CONSIDERED WHEN BUYING ETHYL VANILLIN?

When purchasing Ethyl Vanillin, the usage area should be clarified first.
The quality certificates required for food flavoring, perfumery or pharmaceutical application are not the same.

The following information should be clarified before purchasing:

Use sector

Final Product

CAS No 121-32-4 verification

Minimum purity

Melting range

Loss on drying

Ash limit

Color

Odor profile

Particle size

Food grade requirement

FEMA 2464 requirement

JECFA 893 specification

If FCC compliance is required

NF or relevant standard if pharmaceutical grade is required

Kosher requirement

Halal requirement

Allergen declaration

Origin

Manufacturer

Packaging

Estimated order quantity

TDS

SDS

COA

If the existing product is to be replaced, the purity and odor profile of the existing product

The price of Ethyl Vanillin should not be evaluated only on the kilogram cost.
Aroma intensity, purity, and sensory quality can vary between products.
The product with higher purity or cleaner odor profile can achieve the target aroma at a lower dosage.
Therefore, sensory comparison is recommended in critical aroma applications.

ETHYL VANILLIN SUPPLY FROM ATAMAN KIMYA

Ethyl Vanillin; It is a strong vanilla aroma and fragrance compound used in food flavors, chocolate, confectionery, bakery, dairy products, beverages, pharmaceutical flavor masking systems and perfumery applications.
Companies that want to get information about the supply of Ethyl Vanillin from Ataman Kimya can share their usage areas and technical needs and request information about product suitability, current supply conditions, packaging options and price offer.
The current stock status, manufacturer, origin, purity, food or pharmaceutical quality status, packaging and other technical specifications of the product should be confirmed from Ataman Kimya before ordering.

Sharing the following information in the request for quotation facilitates the evaluation of the appropriate Ethyl Vanillin product:

Use sector and final product

Food or fragrance application

Minimum purity

Melting range requirement

FCC or JECFA compliance

Pharmaceutical quality requirement

Particle size

Odor profile expectation

Kosher / Halal requirement

Estimated order quantity

Requested packing

Requested technical documents

TDS or COA information of the current Ethyl Vanillin product, if applicable

FREQUENTLY ASKED QUESTIONS ABOUT ETHYL VANILLIN

What is Ethyl Vanillin?

Ethyl Vanillin is an aromatic aldehyde in the structure of 3-Ethoxy-4-hydroxybenzaldehyde that provides a strong vanilla odor and taste.

What is the Turkish name of Ethyl Vanillin?

It is Ethyl Vanillin.

What is the CAS number of Ethyl Vanillin?

CAS No is 121-32-4.

What is the EC number of Ethyl Vanillin?

EC / EINECS No is 204-464-7.

What is the molecular formula of Ethyl Vanillin?

C₉H₁₀O₃.

What is the molecular weight of Ethyl Vanillin?

It is approximately 166.17 g/mol.

What is the chemical name of Ethyl Vanillin?

It is 3-Ethoxy-4-hydroxybenzaldehyde.

What is the FEMA number of Ethyl Vanillin?

FEMA No 2464.

What is the JECFA number of Ethyl Vanillin?

JECFA No 893.

What is the melting point of Ethyl Vanillin?

The JECFA specification gives a melting range of 76–79 °C.

What is the boiling point of Ethyl Vanillin?

It is about 285 °C.

What color is Ethyl Vanillin?

It is usually white to slightly yellow in crystalline structure.

What does Ethyl Vanillin smell like?

It has an intense vanilla scent.

Is Ethyl Vanillin stronger than vanillin?

It gives a noticeably more intense aroma than vanillin. It is reported in the literature that it can be about 2-4 times stronger.

Is Ethyl Vanillin the same as Vanillin?

Vanillin has a methoxy group and Ethyl Vanillin has an ethoxy group.

Is Ethyl Vanillin soluble in water?

Limited soluble. Solubility is reported at 25 °C of about 2.8 g/L.

Is Ethyl Vanillin soluble in ethanol?

JECFA states that approximately 1 g of Ethyl Vanillin can be dissolved in 2 mL of ethanol.

Is Ethyl Vanillin soluble in propylene glycol?

It can be dissolved in propylene glycol and evaluated in flavor carrier systems.

Is Ethyl Vanillin used in food?

It is widely used as a food flavoring.

Does the FDA recognize Ethyl Vanillin?

It is listed in the FDA database as a flavoring agent or flavoring aid.

Is Ethyl Vanillin on FEMA GRAS registration?

FEMA No 2464.

Is Ethyl Vanillin used in chocolate?

It can be used to support vanilla flavor and cocoa profile.

Is Ethyl Vanillin used in baking?

It can be used in cakes, biscuits, cookies and filling systems.

Is Ethyl Vanillin used in ice cream?

It can be used to support the vanilla and milky flavor profile.

Is Ethyl Vanillin used in beverages?

However, due to its limited solubility in water, the carrier and solubilization system must be considered.

Is Ethyl Vanillin used in pharmaceutical products?

Suitable quality grades can be used for taste masking and aroma purposes.

Is Ethyl Vanillin used in cosmetics?

It can be used in fragrance formulations. Current cosmetic legislation and fragrance allergen requirements should be checked.

Is Ethyl Vanillin natural?

Commercial Ethyl Vanillin is mostly synthetic flavor chemical. The exact production method and target market legislation must be verified before making a "natural" claim.

Is Ethyl Vanillin the same as natural vanilla?

Natural vanilla extract contains numerous flavor components, while Ethyl Vanillin is the only molecule.

Why does Ethyl Vanillin smell strong?

Its aromatic structure containing an ethoxy group can create a stronger interaction with aroma receptors than vanillin.

What happens if Ethyl Vanillin is used too much?

Overdosing can create a sharp, artificial and dominant vanilla character.

Can Ethyl Vanillin be used with vanillin?

Yes. It can be used together to create a more balanced and complex vanilla profile.

What is the minimum JECFA purity of Ethyl Vanillin?

The minimum is 98%.

Can 99% purity be found in food grade Ethyl Vanillin?

Many commercial food grades are offered with a minimum purity specification of 99%.

What should be the drying loss of Ethyl Vanillin?

Values such as a maximum of 0.5% can be seen in commercial food grades. Exact product specification should be taken as basis.

How should Ethyl Vanillin be stored?

It should be stored in cool, dry, light-free and tightly closed packaging.

Is Ethyl Vanillin dangerous?

The concentrated product may cause eye irritation and should be used according to SDS conditions.

What properties are important when buying Ethyl Vanillin?

Purity, melting range, odor profile, loss on drying, ash, particle structure and legislative documents regarding the area of use are important.

What documents should be required for Ethyl Vanillin?

TDS, SDS, and COA are essential documents. FEMA/JECFA/FCC may be required for food application, while relevant pharmacopeia or NF documents may be required for pharmaceutical application.

ETHYL VANILLIN – TECHNICAL SUMMARY

Ethyl Vanillin is a synthetic aroma and fragrance compound with a strong vanilla character, called Ethyl Vanillin in Turkish.
Its chemical name is 3-Ethoxy-4-hydroxybenzaldehyde.
It has CAS No 121-32-4, EC/EINECS No 204-464-7, molecular formula C₉H₁₀O₃, and molecular weight approximately 166.17 g/mol. FEMA No 2464 and JECFA No 893.
Ethyl Vanillin has a white to slightly yellow crystalline structure and has an intense vanilla odor.
The JECFA specification gives a melting range of 76–79 °C, a boiling point of about 285 °C, and a minimum purity of 98%. It dissolves very well in ethanol.
It is limited soluble in water and has been reported to be about 2.8 g/L solubility at 25 °C.
The main structural difference of Ethyl Vanillin from vanillin is that it carries an ethoxy group instead of a methoxy group.
This change strengthens the aroma character.
Ethyl Vanillin provides a noticeably more intense vanilla effect than vanillin and it is stated in the literature that it can be about 2–4 times stronger.
For this reason, it should not be replaced one-to-one with vanillin in the formulation.
Its main uses are chocolate, confectionery, bakery, dairy products, ice cream, beverages, flavor mixes, pharmaceutical taste masking and perfumery systems.
The FDA defines Ethyl Vanillin as a flavoring agent or flavoring aid.
It is listed as a food flavoring agent in FEMA and JECFA records.
The exact commercial product used in food application must be verified for compliance with food grade and required specifications.
In pharmaceutical or cosmetic application, only the CAS number is not enough; exact quality and regulatory documents should be checked separately.
When purchasing Ethyl Vanillin, purity, melting range, loss on drying, ash, odor profile, solubility, particle size and technical documentation of the target application should be evaluated together.
It is recommended that companies planning to supply Ethyl Vanillin from Ataman Kimya confirm the current product and offer conditions by sharing their usage area, minimum purity, food or pharmaceutical quality requirement, quantity, packaging and technical document needs.