VANILLIN ETHYL

Vanillin Ethyl is used as an alternative to vanillin, i.e. as a flavoring agent in foods, beverages, confectionery, and pharmaceuticals.
Vanillin Ethyl is also used in perfumery.
Vanillin Ethyl is used mainly in food, animal fats, personal care, cosmetics, fine chemicals, pharmaceuctical products and fragrance.

CAS Number: 121-32-4
EC Number: 204-464-7
Chemical formula: C9H10O3
Molar mass: 166.176 g·mol−1

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 vanillin (NF), Ethyl vanillin [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, ehtylvanillin, Aethylvanillin, AI3-00786, Ethyl vanillin, 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, orb3025563, SCHEMBL6899032, ETHYL VANILLIN [MART.], Ethyl vanillin (Rhodiarome(R)), ETHYL VANILLIN [USP-RS], ETHYL VANILLIN [WHO-DD], SCHEMBL29351334, FEMA 2464, HY-B0940R, MSK3355, NSC1803, GLXC-10438, HMS2267D23, HMS5083L13, Ethyl vanillin, analytical standard, BB_NC-02247, HY-B0940, NSC67240, Tox21_113535, Tox21_202125, Tox21_302903, BBL023011, EBC-47204, MSK3355-100M, s4568, SBB008268, STK353630, 3-(Ethoxy-d5)-4-hydroxybenzaldehyde, Ethyl vanillin, >=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 vanillin Solution in Methanol, 100ug/mL, AB00949623_05, Ethyl vanillin 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 vanillin, United States Pharmacopeia (USP) Reference Standard, Ethyl vanillin, 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-4-hydroxybenzaldehyde, Bourbonal, ethyl vanillin, burbonal, FEMA 2464, vanirome, EINECS 204-464-7, Bourbonal, 3-Ethoxy-4-hydroxybenzaldehyde, Ethylvanillin, Vanilal, VANILLAL, ETHOVAN, 3-ethoxy, VHR DQ CO2, ethylvanillin, 4-hydroxy-3-ethoxybenzaldehyde, 4-OH-3-OEtC6H3CHO, Vanirom, 3-Ethoxy-4-hydroxybenzaldehyde, Vanbeenol, MFCD00006944, Ethyl Vanillin, Benzaldehyde, 3-ethoxy-4-hydroxy-, Ethavan, 3-Ethoxy-4-hydroxybenzaldehyde, Benzaldehyde, 3-ethoxy-4-hydroxy-, FEMA No. 2464, 3-Ethoxy-4-hydroxybenzaldehyde, Ethylvanillin, NSC 1803, NSC 67240, 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), 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, Ethyl vanillin, 3‑ethoxy‑4‑hydroxybenzaldehyde, Ethylvanillin, Rhodiarome, Vanirom, Bourbonal, FEMA 2464, FEMA 3107, ethvlvanillin, ethyl‑vanillin, 

Vanillin Ethyl is an organic aromatic compound classified as a benzaldehyde derivative, with hydroxyl, ethoxy, and formyl functional groups attached to a benzene ring.
Vanillin Ethyl is the ethyl analogue of vanillin, differing by having an ethoxy group (–O–CH₂CH₃) rather than a methoxy group (–O–CH₃).

Vanillin Ethyl is slightly hygroscopic (can absorb moisture) and light‑sensitive, so storage conditions typically recommend protection from high humidity and direct light.
Vanillin Ethyl is a synthetic aromatic compound used primarily for its flavor and fragrance properties.

Vanillin Ethyl does not occur naturally in significant quantities and is manufactured industrially by ethylation of suitable phenolic precursors followed by further chemical processing.
Vanillin Ethyl is structurally and functionally related to vanillin but offers a more intense sensory experience.

Vanillin Ethyl offers numerous benefits, making it a valuable ingredient in various industries.
Vanillin Ethyl's enhanced flavor and aroma, cost-effectiveness, superior stability, consistent quality, and broad range of applications contribute to its widespread use.

Whether in food, beverages, pharmaceuticals, or fragrances, Vanillin Ethyl provides an efficient and reliable solution for imparting a rich, lasting vanilla flavor and aroma.
Vanillin Ethyl is not a finished fragrance or flavor.

Vanillin Ethyl is a single aroma chemical that provides a specific scent character determined by its chemical structure.
Vanillin Ethyl is intended to be used only as a raw material for creating fragrance or flavor formulations, or for other research and development purposes.

Vanillin Ethyl is a stronger, brighter vanilla note than vanillin, adding powerful sweet, creamy warmth and lift to gourmand and floral-woody bases at modest levels.
Vanillin Ethyl has a solubility of 1 g in 100 ml of water at 50°c.

Vanillin Ethyl is a substituted phenolic.
Its synthetic derivative Vanillin Ethyl, is three to four times more potent than natural vanillin.
Although Vanillin Ethyl smells very much like vanillin, it has just that slight twist of the other, more consolidated version of vanilla often tasting just a bit stronger.

Products that require a strong vanilla scent and other more complex applications, such as chocolate, may use Vanillin Ethyl, as it provides that high-intensity flavor in food applications.
Vanillin Ethyl is a purely lab-created compound.

Vanillin Ethyl is not found in vanilla beans as natural vanillin.
Vanillin Ethyl is a member of the class of benzaldehydes that is vanillin in which the methoxy group is replaced by an ethoxy group.
Vanillin Ethyl appears as colorless crystals.

More intense vanilla odor and taste than vanillin.
Vanillin Ethyl is a member of the class of benzaldehydes that is vanillin in which the methoxy group is replaced by an ethoxy group.
Vanillin Ethyl has a role as an antioxidant and a flavouring agent.

Vanillin Ethyl is a member of benzaldehydes, a member of phenols and an aromatic ether.
Vanillin Ethyl is functionally related to a vanillin.
Vanillin Ethyl is a metabolite found in or produced by Saccharomyces cerevisiae.

Vanillin Ethyl has been reported in Microtropis japonica and Cornus officinalis with data available.
Vanillin Ethyl is the organic compound with the formula (C2H5O)(HO)C6H3CHO.

This colorless solid, Vanillin Ethyl, consists of a benzene ring with hydroxyl, ethoxy, and formyl groups on the 4, 3, and 1 positions, respectively.
Vanillin Ethyl is a homologue of vanillin, differing on the 3 position.

USES and APPLICATIONS of VANILLIN ETHYL:
Vanillin Ethyl is widely used as a food flavoring and fragrance ingredient and is recognized in regulatory frameworks (e.g., FEMA number 2464) for such applications.
When used within accepted industry standards, Vanillin Ethyl contributes odor and flavor without introducing allergens attributed to natural extracts.

Its relatively strong flavor means Vanillin Ethyl  is typically used in small, controlled amounts in food and perfumery formulations to achieve the desired sensory effect.
Vanillin Ethyl is used as an alternative to vanillin, i.e. as a flavoring agent in foods, beverages, confectionery, and pharmaceuticals.

Vanillin Ethyl is also used in perfumery.
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 Vanillin Ethyl flavor.
Key applications of Vanillin Ethyl: Fragrances, Flavouring agent, Confectionery, Pharmaceuticals, Beverage, Personal care, and Beauty products.

Vanillin Ethyl is used mainly in food, animal fats, personal care, cosmetics, fine chemicals, pharmaceuctical products and fragrance.
Vanillin Ethyl is used in food, flavoring in Chocolate, confectionery, Bakery, Dairy, Ice Cream, Beverages, Flavored Sugar, Animal Feed, Flavoring & Nutritional ingredient.

Vanillin Ethyl is used for fragrance and Odor masking in perfumes.
Personal Care, Cosmetics & Fine Chemicals: Vanillin Ethyl is used as a chemical intermediate.
Pharmaceuticals: Vanillin Ethyl is used as masking agent.

As a flavouring agent, Vanillin Ethyl, due to its fragrance potential is used in the production of chocolate.
Vanillin Ethyl is used in the food and beverage industry as a flavouring agent, specifically for the flavouring of foods, chocolates, ice creams, and beverages.

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.
Vanillin Ethyl has also shown to have antioxidant properties.

Vanillin Ethyl is used in flavoring and perfumery.
Vanillin Ethyl is a flavoring agent that is a synthetic vanilla flavor with approximately three and one-half times the flavoring power of vanillin.

Vanillin Ethyl is used in ice cream, beverages, and baked goods.
As a flavorant, Vanillin Ethyl 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 (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.
Vanillin Ethyl and vanillin, the major phenolic constituents in vanilla products, are widely used as flavoring agents in foods and beverages.

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 it is less expensive and keeps better in storage and transport.
Vanillin Ethyl is converted to 3-ethoxy-4-hydroxybenzaldehyde and 3-ethoxy-4-hydroxymandelic acid after dietary intake.

-Flavor & Fragrance uses of Vanillin Ethyl:
Vanillin Ethyl is used as a flavoring agent in the food and beverage industry, especially in sweet foods such as chocolate, ice cream, beverages, and baked goods.
Vanillin Ethyl enhances vanilla, fruity, and caramel notes in flavor formulations.
Vanillin Ethyl appears in perfumery and fragrance products, often to impart creamy or dessert‑like fragrance profiles.

-Product Formulation uses of Vanillin Ethyl:
Vanillin Ethyl is incorporated into confectionery, desserts, dairy products, and personal care items for its strong vanilla aroma and flavor.
Vanillin Ethyl is used in pharmaceutical formulations to help mask bitter tastes in certain oral medications.

-Industrial & Miscellaneous use of Vanillin Ethyl:
Vanillin Ethyl is occasionally used in perfume compositions as a synthetically derived aromatic note with strong vanilla character.
Vanillin Ethyl’s flavoring potency is reported to be approximately two to four times stronger than vanillin, making it a preferred choice when intense vanilla aroma is desired.

PHARMACEUTICAL APPLICATIONS of VANILLIN ETHYL:
Vanillin Ethyl is used as an alternative to vanillin, i.e. as a flavoring agent in foods, beverages, confectionery, and pharmaceuticals.
Vanillin Ethyl is also used in perfumery.
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 Vanillin Ethyl flavor.

CHEMICAL PROPERTIES of VANILLIN ETHYL:
Vanillin Ethyl is a white or slightly yellowish crystals with a characteristic intense vanilla odor and flavor.
Vanillin Ethyl's odor resembles that of vanillin but is approximately three times as strong.
Vanillin Ethyl can be prepared by method 2 as described for vanillin, using guethol instead of guaiacol as the starting material.
Vanillin Ethyl has an intense vanilla odor and sweet taste.

The flavoring power is two to four times stronger than vanillin.
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; Vanillin Ethyl is not stable.
In contact with iron or alkali, it exhibits a red color and loses its flavoring power.

OCCURRENCE of VANILLIN ETHYL:
Not reported found in nature; Vanillin Ethyl can be distinguished from vanillin because of the yellow color developed in the presence of concentrated H2SO4.

KEY CHARACTERISTICS (SUMMARY) of VANILLIN ETHYL:
Vanillin Ethyl is a synthetic aromatic aldehyde with:
*Very strong vanilla‑like odor and flavor.
*Fine crystalline solid form.
*Moderate volatility and low water solubility.
*Multiple flavor/fragrance applications.
*Industrial relevance in foods, cosmetics, fragrance, and pharmaceutical masking agents.

INDUSTRIES of VANILLIN ETHYL:
*Food & Nutrition
*Beauty & Personal Care
*Pharma

CHARACTERISTICS & BENEFITS of VANILLIN ETHYL:
Vanillin Ethyl is valued for several attributes:
*Intense Vanilla Flavor: 
Stronger than standard vanillin, enabling use at lower concentrations while achieving robust flavor impact.

*Versatility:
Suitable for a broad spectrum of food, beverage, confectionery, cosmetic, and personal care products.

*Aromatic Enhancement: 
Vanillin Ethyl provides improved aroma intensity, enhancing sensory perception in flavor and fragrance formulations.

*Synthetic Consistency: 
Manufactured under controlled quality specifications (e.g., FCC/FG grade) with consistent sensory properties.

STABILITY AND STORAGE CONDITIONS of VANILLIN ETHYL:
Store Vanillin Ethyl in a well-closed container, protected from light, in a cool, dry place.

SOURCE AND PREPARATION of VANILLIN ETHYL:
Unlike vanillin, Vanillin Ethyl does not occur naturally.
Vanillin Ethyl may be prepared synthetically by the same methods as vanillin, using guethol instead of guaiacol as a starting material.

PREPARATION of 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 Vanillin Ethyl.

THE BENEFITS OF USING VANILLIN ETHYL:
Vanillin Ethyl, a synthetic compound closely related to vanillin (the primary component of vanilla bean extract), is widely used in the food, beverage, pharmaceutical, and fragrance industries.
Vanillin Ethyl offers several advantages over natural vanillin, making it a popular choice for various applications.
Here’s an in-depth look at the benefits of using Vanillin Ethyl.

ENHANCED FLAVOR AND AROMA of VANILLIN ETHYL:
a. Intensified Flavor:
Strong Vanilla Note: 
Vanillin Ethyl has a more potent vanilla flavor than natural vanillin, providing a rich and robust vanilla taste with lower quantities.

Consistency: 
Vanillin Ethyl offers a consistent flavor profile, ensuring uniformity in taste across batches of products.

b. Versatile Usage:
Broad Applications: 
Vanillin Ethyl is used in a variety of food products, including baked goods, confectionery, dairy products, and beverages.

Flavor Enhancement: Vanillin Ethyl enhances and complements other flavors, making it an excellent additive in complex flavor formulations.

COST-EFFECTIVE of VANILLIN ETHYL:
a. Lower Cost:
Economical: 
Vanillin Ethyl is generally more affordable than natural vanilla extract, offering cost savings for manufacturers.
Lower Dosage Requirement: 
Due to its stronger flavor, less Vanillin Ethyl is needed to achieve the desired taste, further reducing costs.

b. Stable Pricing:
Market Stability: 
Synthetic production leads to more stable prices compared to natural vanilla, which can be affected by agricultural variables and market demand.

SUPERIOR STABILITY AND SHELF LIFE of VANILLIN ETHYL:
a. Chemical Stability:
Heat Resistance: 
Vanillin Ethyl retains its flavor and aroma even when exposed to high temperatures, making it ideal for baking and cooking.
Shelf Stability: 
More stable over time compared to natural vanillin, which can degrade and lose potency.

b. Extended Shelf Life:
Longevity: 
Products containing Vanillin Ethyl have a longer shelf life, maintaining their flavor integrity over extended periods.

CONSISTENCY AND QUALITY CONTROL of VANILLIN ETHYL:
a. Uniform Quality:
Synthetic Production: 
Manufactured under controlled conditions, ensuring consistent quality and purity.
Batch Consistency: 
Vanillin Ethyl eliminates the variability found in natural vanilla extract, leading to consistent flavor profiles in finished products.

b. Regulatory Compliance:
Standardization: Easily meets food safety and regulatory standards due to its consistent composition.

BROAD RANGE OF APPLICATIONS of VANILLIN ETHYL:
a. Food and Beverages:
Bakery Products: 
Vanillin Ethyl enhances the flavor of cakes, cookies, and pastries.
Confectionery: 
Vanillin Ethyl is used in chocolates, candies, and ice creams to impart a rich vanilla taste.
Beverages: 
Vanillin Ethyl adds depth to soft drinks, flavored milks, and alcoholic beverages.

b. Pharmaceuticals:
Taste Masking: 
Vanillin Ethyl masks the bitter taste of certain medications, making them more palatable.
Flavoring Agent: 
Vanillin Ethyl is used in syrups, chewable tablets, and lozenges.

c. Fragrance Industry:
Perfumes and Cosmetics: 
Vanillin Ethyl provides a sweet, creamy note in perfumes, lotions, and other personal care products.
Aromatherapy: 
Vanillin Ethyl is used in scented candles and air fresheners for a pleasant, soothing aroma.

PRODUCTION METHODS of VANILLIN ETHYL:
Unlike vanillin, Vanillin Ethyl does not occur naturally.
Vanillin Ethyl may be prepared synthetically by the same methods as vanillin, using guethol instead of guaiacol as a starting material; see Vanillin.

PREPARATION of VANILLIN ETHYL:
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 ethylvanillin.

REACTIVITY PROFILE of VANILLIN ETHYL:
Protect 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.

VANILLIN ETHYL VS VANILLIN | UNDERSTANDING THE DIFFERENCES
As common as it is in the world of flavoring agents, Vanillin Ethyl vs vanillin is a commonly recommended comparison, particularly in the food, cosmetic, and fragrance industries as natural vanilla is so often requested to be added to products to provide the unmistakable, sweet vanilla aroma.
Like the dominant scent and taste profile, Vanillin Ethyl and vanillin have different chemical structures, potency, and applications, so each is suitable for meeting special requirements and preferences.

WHAT IS VANILLIN?
Vanilla aroma is provided by a primary compound that is naturally present in vanilla beans.
It is chemically an aldehyde, and its structure allows it to produce a sweet and creamy flavor almost universally sought after in desserts, beverages, and bakery goods.
The labor-intensive step of curing vanilla beans is also required, so the yield is often low.
As such, it is synthesized from compounds such as lignin or guaiacol, which can save a lot in terms of cost and access to industrial use.
This affordability aspect is illustrated by Vanillin Ethyl vs vanillin, where vanillin, generally, is less expensive, as it can be synthesized artificially from large quantities.

CHEMICAL DIFFERENCES BETWEEN VANILLIN ETHYL AND VANILLIN
Vanillin Ethyl differs structurally from vanillin, an additional ethoxy group in Vanillin Ethyl increases its potency and its slightly modified scent profile.
The structural alteration strengthens Vanillin Ethyl and lengthens its aroma longevity, so Vanillin Ethyl stays fragranced longer in applications.

Since vanillin is a simpler molecule, it creates a lighter-smelling, more familiar vanilla scent that most consumers recognize with typical vanilla flavoring.
But ultimately, it’s the molecular structure difference that causes these compounds to be used in different industries in various ways.

Flavor Intensity and Usage of Vanillin Ethyl in Food:
The advantage of Vanillin Ethyl over vanillin is that when used for food flavoring the strength of Vanillin Ethyl makes it a better choice when less can produce a strong vanilla odor.

But because it’s so intense, Vanillin Ethyl must be used sparingly in foods or it overpowers the flavor.
Vanillin has a milder aroma and is better suited to a wider range of products especially where a lighter vanilla note is desired.
But vanillin, which is commonly found in ice creams, baked goods, and beverages, and Vanillin Ethyl, which is used in chocolates—for a stronger flavor profile—are available.

APPLICATIONS BEYOND FOOD: FRAGRANCES AND COSMETICS
Vanillin Ethyl vs vanillin also applies outside the food industry to fragrances and cosmetics: both compounds are worthy for their pleasant aroma.
In their preference for longer-lasting fragrances, Vanillin Ethyl is a favorite in perfumes and other scented personal care products, where its potent scent provides a longer duration.
However, vanillin is milder and more often used in products aiming for a minute vanilla scent, which makes it the kind of vanilla to be used in products such as lotions or creams that need a light aroma.
Vanillin Ethyl is also used in air fresheners and candles, as it has a stronger, more intense, and longer-lasting scent.

AVAILABILITY AND COST COMPARISON
The pricing difference between Vanillin Ethyl vs vanillin is one of the distinct features between them.
Synthetic vanillin is relatively inexpensive and widely available, thus making it easy for anyone, including small businesses and big industries.

Simultaneously, Vanillin Ethyl is more costly because it possesses a more intense aroma produced by industry processes.
The cost difference is significant in determining which compound the manufacturer should opt for — Vanillin Ethyl is reserved for items asking for premium fragrance or flavor strength, and vanillin for budget items.

WHAT ARE VANILLIN AND ETHYL-VANILLIN?
Vanillin (4-hydroxy-3-methoxybenzaldehyde) is the primary component of vanilla bean extract that gives it its characteristic flavor and aroma.
It can be extracted naturally from vanilla beans or synthesized artificially.
Vanillin Ethyl (3-ethoxy-4-hydroxybenzaldehyde) is an artificial vanilla compound that is structurally similar to vanillin.

Vanillin Ethyl has a more intense, sweet vanilla flavor that is 2-4 times stronger than vanillin.
Both vanillin and 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.

PHYSICAL and CHEMICAL PROPERTIES of VANILLIN ETHYL:
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 Is Canonicalized:Yes

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
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
Flash point: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
Water Solubility:slightly soluble
Sensitive:Light Sensitive
Merck:14,3859
JECFA Number:893
BRN:1073761
Stability:Hygroscopic
LogP:1.58 at 25℃
Substances Added to Food (formerly EAFUS):ETHYL VANILLIN

FDA 21 CFR:182.60;182.90;582.60
CAS DataBase Reference:121-32-4(CAS DataBase Reference)
EWG's Food Scores:1
FDA UNII:YC9ST449YJ
NIST Chemistry Reference:3-Ethoxy-4-hydroxybenzadehyde(121-32-4)
EPA Substance Registry System:Ethyl vanillin (121-32-4)
Density:1.2±0.1 g/cm3
Boiling Point:295.1±20.0 °C at 760 mmHg
Melting Point:76 °C
Molecular Formula:C9H10O3

Molecular Weight:166.174
Flash Point:119.0±15.3 °C
Exact Mass:166.062988
PSA:46.53000
LogP:1.72
Vapour Pressure:0.0±0.6 mmHg at 25°C
Index of Refraction:1.574
Water Solubility:slightly soluble
IUPAC Name:3-Ethoxy-4-hydroxybenzaldehyde
Canonical SMILES:CCOC1=C(C=CC(=C1)C=O)O

InChI:InChI=1S/C9H10O3/c1-2-12-9-5-7(6-10)3-4-8(9)11/h3-6,11H,2H2,1H3
InChI Key:CBOQJANXLMLOSS-UHFFFAOYSA-N
Boiling Point:285 °C
Melting Point:74-77 °C
Flash Point:127 °C
Density:1.1097 g/mL at 25 °C(lit.)
Solubility:Slightly soluble in water
Appearance:White to off-white fine crystalline powder
Active Content:95%

Assay:0.9999
EC Number:204-464-7
Exact Mass:166.062994177
MDL Number:MFCD00006944
Monoisotopic Mass:166.062994177
Odor:Finer and more intense vanilla
Packaging:1 kg
Physical State:Fine crystalline powder
Refractive Index:n20/D 1.45(lit.)
Stability:Unstable; in contact with iron or alkali,it exhibits a red color and loses its flavoring power.

Storage Conditions:Below +30 °C
Topological Polar Surface Area:46.5 Ų
Linear Formula:C2H5OC6H3(OH)CHO
CAS Number:121-32-4
Molecular Weight:166.17
Organoleptic:creamy;sweet;vanilla
Grade:FG,Halal,Kosher
Biological source:synthetic
Agency:meets purity specifications of JECFA
Food allergen:no known allergens

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
Molecular Formula C9H10O3
Molecular Weight 166.18
Description White or slightly yellowish crystals with a characteristic intense vanilla odor and flavor.

UNII YC9ST449YJ
Chemical Name 3-ethoxy-4-hydroxybenzaldehyde
CAS Number 121-32-4
Synonyms Vanillal; bourbonal; ethylprotal
Administration route Oral
Common Name: Ethyl vanillin
Chemical Name (IUPAC): 3-Ethoxy-4-hydroxybenzaldehyde
CAS Number: 121-32-4
EC Number (EINECS): 204-464-7
Molecular Formula: C₉H₁₀O₃
Molecular Weight: 166.17 g/mol

PubChem CID: 8467
ChemSpider ID: 8154
Appearance: White to slightly yellow crystalline solid
Odor/Flavor: Strong sweet vanilla character
Melting Point: ~74–77 °C
Boiling Point: ~285–295 °C
Density: ~1.1097 g/cm³ (approx.)
Vapor Pressure: <0.01 mmHg at 25 °C
Water Solubility: Slightly soluble in water
pKa (Predicted): ~7.9
Log P: ~1.58–1.72 (moderate lipophilicity)
Vapor Pressure: Very low at room temperature
Physical Form: Fine crystalline powder

FIRST AID MEASURES of 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 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 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 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 VANILLIN ETHYL:
-Conditions for safe storage, including any incompatibilities:
*Storage conditions:
Tightly closed. 
Dry.

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