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Ethyl Vannilin is chemically more stable than natural vanilla extract, which means it does not degrade quickly and maintains consistent sensory performance.
Ethyl Vannilin is a synthetic aromatic compound designed to mimic and enhance the flavor and fragrance of natural vanilla.
Ethyl Vannilin contains an ethoxy group in place of vanillin’s methoxy group, which gives it a stronger vanilla-like aroma and greater flavor intensity.
CAS Number: 121-32-4
Molecular Formula: C9H10O3
Molecular Weight: 166.17
EINECS Number: 204-464-7
Synonyms: 3-Ethoxy-4-hydroxybenzaldehyde, ETHYL VANILLIN, Ethylvanillin, 121-32-4, Bourbonal, Ethylprotal, Vanillal, Ethavan, Ethovan, Vanirom, Vanilal, Quantrovanil, 4-Hydroxy-3-ethoxybenzaldehyde, Rhodiarome, Benzaldehyde, 3-ethoxy-4-hydroxy-, Ethyl protal, Protocatechuic aldehyde ethyl ether, Vanillin, ethyl-, Vanirome, 2-Ethoxy-4-formylphenol, Ethylprotocatechuic aldehyde, 3-Ethoxyprotocatechualdehyde, FEMA No. 2464, Arovanillon, Ethyl protocatechuic aldehyde, NSC 1803, DTXSID5021968, Vanillin,ethyl, NSC-1803, YC9ST449YJ, NSC-67240, J2.006K, DTXCID901968, CHEBI:48408, RefChem:139073, 204-464-7, MFCD00006944, Vanbeenol, ethyl-vanillin, Ethylprotocatechualdehyde-3-ethyl ether, 3-ETHOXY-4-HYDROXY-BENZALDEHYDE, 3-ethoxy-4-hydroxy benzaldehyde, Ethyl Vannilin (NF), Ethyl Vannilin [NF], Protocatechuic aldehyde 3-ethyl ether, NCGC00091583-02, WLN: VHR DQ CO2, Quantrovanil, Vanillal, CAS-121-32-4, CCRIS 1346, HSDB 945, EINECS 204-464-7, UNII-YC9ST449YJ, BRN 1073761, Aethylvanillin, AI3-00786, Ethyl Vannilin, USAN?, Ethylvanillin (Standard), Ethyl protocatechualdehyde, EC 204-464-7, ETHYL VANILLIN [II], ETHYL VANILLIN [MI], SCHEMBL30247, 3ethoxy-4-hydroxybenzaldehyde, ETHYL VANILLIN [FCC], MLS002454403, BIDD:ER0329, ETHYL VANILLIN [FHFI], ETHYL VANILLIN [HSDB], 3-ethoxyl-4-hydroxybenzaldhyde, 5-ethoxy-4-hydroxybenzaldehyde, VANILLIN,ETHYL [VANDF], CHEMBL508676, orb1310561, SCHEMBL6899032, ETHYL VANILLIN [MART.], Ethyl Vannilin (Rhodiarome(R)), ETHYL VANILLIN [USP-RS], ETHYL VANILLIN [WHO-DD], SCHEMBL29351334, FEMA 2464, HY-B0940R, MSK3355, NSC1803, GLXC-10438, HMS2267D23, HMS5083L13, Ethyl Vannilin, analytical standard, HY-B0940, NSC67240, Tox21_113535, Tox21_202125, Tox21_302903, BBL023011, MSK3355-100M, s4568, SBB008268, STK353630, 3-(Ethoxy-d5)-4-hydroxybenzaldehyde, Ethyl Vannilin, >=98%, FCC, FG, AKOS000119395, MSK3355-1000M, 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, ST45162590, EN300-18278, D01086, D70878, Ethyl Vannilin Solution in Methanol, 100ug/mL, AB00949623_05, Ethyl Vannilin Solution in Methanol, 1000ug/mL, F222092, 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 Vannilin, United States Pharmacopeia (USP) Reference Standard, Ethyl Vannilin, Pharmaceutical Secondary Standard; Certified Reference Material, InChI=1/C9H10O3/c1-2-12-9-5-7(6-10)3-4-8(9)11/h3-6,11H,2H2,1H, 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
Ethyl Vannilin is widely used in food, beverages, cosmetics, and fragrance formulations because it provides a rich, sweet, and creamy vanilla note.
Its high stability under heat and acidic conditions allows it to retain its aroma during baking, processing, and storage.
This makes it a favored ingredient in confectionery, ice cream, baked goods, and perfumed products.
Its low volatility enables it to deliver a long-lasting aroma in both solid and liquid products.
This property offers manufacturers greater reliability in maintaining uniform flavor and fragrance quality.
This structural modification makes Ethyl Vannilin significantly more potent than natural vanillin in both taste and scent profiles.
Ethyl Vannilin dissolves easily in alcohol, fats, and many organic solvents, allowing it to blend smoothly into complex formulations.
Its compatibility with oils, emulsions, and sweeteners makes it versatile across a wide range of applications.
This versatility contributes to its extensive use in industrial flavor enhancement and fragrance design.
Ethyl Vannilin is also valued for its cost efficiency, as it provides stronger flavor intensity at lower dosages compared to natural vanilla.
Its concentrated potency reduces material usage while still delivering robust sensory impact.
This economic advantage makes it a popular choice in large-scale food and cosmetic manufacturing.
Ethyl Vannilin 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.
Ethyl Vannilin are used as flavoring agents in foods, beverages, and pharmaceuticals.
Ethyl Vannilin is more expensive and has a stronger flavor.
Compared to vanillin, Ethyl Vannilin has an ethoxy group (-O-CH2CH3) rather than a methoxy group (-O-CH3).
The largest single use of Ethyl Vannilin is for flavoring.
Ethyl Vannilin 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 Vannilin is still made from lignin waste, today most synthetic vanillin is synthesized in a two-step process from the petrochemical precursors: vanillin, Ethyl Vannilin, and guaiacol and, glyoxylic acid.
Vanilla, 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 Vannilin and vanillin, the major phenolic constituents in vanilla products, are widely used as flavoring agents in foods and beverages.
Ethyl Vannilin, 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 it is less expensive and keeps better in storage and transport.
Ethyl Vannilin is converted to 3-ethoxy4-hydroxybenzaldehyde and 3-ethoxy-4-hydroxymandelic acid after dietary intake[1].
Ethyl Vannilin has an intense vanilla odor and sweet taste.
The flavoring power is two to four times stronger than vanillin.
Ethyl Vannilin 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; the product is not stable.
In contact with iron or alkali, it exhibits a red color and loses its flavoring power.
Ethyl Vannilin 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.
Ethyl Vannilin is a homologue of vanillin, differing on the 3 position.
Melting point: 74–77 °C (lit.)
Boiling point: 285 °C
Density: 1.1097 (rough estimate)
Vapor pressure: <0.01 mm Hg at 25 °C
Refractive index: 1.4500 (estimate)
FEMA: 2464 | Ethyl Vanillin
Flash point: 127 °C
Storage temp.: Store below +30 °C
Solubility: 2.82 g/L
Form: Fine crystalline powder
pKa: 7.91 ± 0.18 (Predicted)
Color: White to off-white
Odor: At 10% 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 °C
A member of the class of benzaldehydes that is Ethyl Vannilin in which the methoxy group is replaced by an ethoxy group
Ethyl Vannilin is unstable in contact with iron or steel, forming a redcolored, flavorless compound.
In aqueous media with neomycin sulfate or succinylsulfathiazole, tablets of Ethyl Vannilin produced a yellow color. See Vanillin for other potential incompatibilities.
Ethyl Vannilin 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 ethylvanillin.
Ethyl Vannilin has a strong and sweet aromatic profile that contributes depth and warmth to flavor compositions.
Its intensity allows it to be paired with cocoa, caramel, coffee, and fruit flavors to enhance their overall sensory character.
This makes it an essential building block in complex flavor formulations used across the food industry.
The compound’s chemical stability prevents it from losing potency during high-temperature processes such as baking or candy-making.
It remains aromatic even when exposed to long heating times, allowing consistent flavor delivery in finished products.
This reliability is crucial for mass-produced foods where uniform taste must be maintained across different batches.
Ethyl Vannilin interacts well with other aromatic molecules, strengthening the perception of sweetness and reducing the need for added sugars.
This synergistic effect makes it a valuable ingredient in reduced-sugar or sugar-free formulations.
Its ability to mimic sweetness enhances product palatability without increasing caloric value.
The compound is also used in perfumery to create warm, creamy, and comforting fragrance accords.
Its sweet vanilla character blends smoothly with floral, oriental, and gourmand notes, enriching the emotional impact of perfumes.
This makes Ethyl Vannilin a key component in both fine fragrances and everyday scented products.
Ethyl Vannilin is considered more oxidation-resistant than natural vanillin, preventing unwanted color changes or off-odors in stored products.
Its resilience helps maintain product quality over extended shelf life periods.
This attribute is especially beneficial for packaged foods and personal-care items.
The compound’s crystalline nature allows for easy handling, storage, and incorporation into powdered mixes.
It integrates well in dry blends such as instant beverages, baking mixes, and dessert powders.
This makes it convenient for manufacturers who rely on stable, free-flowing ingredients.
Uses:
Ethyl Vannilin, is used as a flavorant, which is about three times as potent as vanillin (V097500) and can be utilized in the production of chocolate.
Ethyl Vannilin has also shown to have antioxidant properties.
As a flavorant, Ethyl Vannilin is about three times as potent as vanillin and is used in the production of chocolate.
Ethyl Vannilin is a flavoring agent that is a synthetic vanilla flavor with approximately three and one-half times the flavoring power of vanillin.
Ethyl Vannilin has a solubility of 1 g in 100 ml of water at 50°c.
Ethyl Vannilin is used in ice cream, beverages, and baked goods.
Ethyl Vannilin is used as an alternative to vanillin, i.e. as a flavoring agent in foods, beverages, confectionery, and pharmaceuticals.
It is also used in perfumery.
Ethyl Vannilin 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 Vannilin flavor.
Ethyl Vannilin is used as a powerful flavoring agent in foods where a strong and sweet vanilla note is desired.
Its high intensity allows manufacturers to use smaller quantities while still achieving a rich and full-bodied flavor.
This makes it common in chocolate products, bakery goods, ice cream, candies, and flavored beverages.
It is used in confectionery production because it withstands high cooking temperatures without losing aroma.
Its stability ensures that caramel, toffee, and boiled sweets maintain their characteristic vanilla-like warmth.
This reliability is essential for large-scale candy manufacturing where flavor consistency is critical.
Ethyl Vannilin is used in reduced-sugar and sugar-free foods to enhance sweetness perception without adding calories.
Its ability to mimic and amplify sweet notes helps improve the taste of diet-friendly products.
This makes it valuable in nutritional bars, low-sugar desserts, and alternative sweetener formulations.
It is used in fragrance formulations to provide warm, creamy, and comforting notes that enrich perfume compositions.
Its sweet profile blends harmoniously with floral, oriental, and gourmand accords in both fine and everyday fragrances.
This makes it a versatile ingredient in perfumes, lotions, soaps, candles, and cosmetic products.
Ethyl Vannilin is used in pharmaceuticals to mask bitter tastes in oral medications and syrups.
Its strong aroma and sweetness help improve the palatability of formulations that would otherwise taste unpleasant.
This contributes to better patient compliance, especially in pediatric products.
Ethyl Vannilin is used in powdered drink mixes, instant coffees, and dessert powders due to its excellent solubility and blending properties.
Its crystalline form allows it to disperse evenly without clumping or losing potency.
This is particularly beneficial in dry-blend manufacturing where uniform distribution is essential.
Ethyl Vannilin is used in flavor development laboratories as a reference compound for creating and adjusting vanilla profiles.
Ethyl Vannilins predictable sensory characteristics enable formulators to design balanced and stable flavor systems.
This makes it a foundational component in both experimental and commercial flavor creation.
Safety Profile:
Moderately toxic by ingestion, intraperitoneal, subcutaneous, and intravenous routes.
Mutation data reported When heated to decomposition it emits acrid smoke and irritating fumes.
Ethyl Vannilin is generally regarded as an essentially nontoxic and nonirritant material.
However, cross-sensitization with other structurally similar molecules may occur.
Ethyl Vannilin may cause mild skin irritation in sensitive individuals when handled in concentrated form.
Its aromatic crystals can interact with the skin’s surface oils and cause temporary redness or dryness.
This makes the use of gloves advisable during industrial-scale handling.
Ethyl Vannilin can cause eye irritation if dust or fine particles come into direct contact with the eyes.
The compound’s aldehyde functional group may create a stinging sensation or watery eyes upon exposure.
This risk is minimized with proper protective eyewear and careful material handling.
Inhalation of Ethyl Vannilin powder can irritate the respiratory tract, especially in poorly ventilated areas.
Fine particles may trigger coughing, throat discomfort, or mild respiratory irritation.
This highlights the importance of adequate ventilation or dust control during processing.
Ingestion of Ethyl Vannilin in large quantities may cause gastrointestinal discomfort such as nausea or stomach upset.
Although it is generally recognized as safe at food-use concentrations, excessive intake can overwhelm normal metabolic pathways.
This emphasizes the need for appropriate concentration control in formulations.
Certain individuals may exhibit allergic-type reactions to Ethyl Vannilin due to its aromatic aldehyde structure.
These reactions can include mild sensitization, headaches, or intolerance when exposed repeatedly at high levels.
This makes monitoring personal sensitivity important in workplaces where the compound is frequently handled.
