ETHYL VANILLIN

PRODUCT IDENTIFICATION

CAS NO. 121-32-4

ETHYL VANILLIN

EINECS NO. 204-464-7
FORMULA C2H5OC6H3(OH)CHO
MOL WT. 166.18

H.S. CODE

2912.42.0000

TOXICITY

Oral rat LD50: 1590 mg/kg
SYNONYMS 3-Ethoxy-4-hydroxybenzaldehyde; Vanirom; Quantrovanil;
Ethavan; Ethovan; Bourbonal; Ethylprotal; 4-Hydroxy-3-ethoxybenzaldehyde; Protocatechuic aldehyde ethyl ether; Vanillal; 2-Ethoxy-4-formylphenol; 3-Ethoxyprotocatechualdehyde; Ethylprotocatechualdehyde-3-ethyl ether; Ethylprotocatechuic aldehyde; FEMA No. 2464;

SMILES

c1(cc(ccc1O)C=O)OCC

CLASSIFICATION

Pharmaceutic aid, Flavors and Fragrances agent, Perfume ingredient

PHYSICAL AND CHEMICAL PROPERTIES

PHYSICAL STATE White to pale yellow crystals or powder
MELTING POINT 76 - 78 C
BOILING POINT 285 C
SPECIFIC GRAVITY

 

SOLUBILITY IN WATER slightly soluble (2820 mg/l at 25 C)
SOLUBILITY IN SOLVENTS soluble in alcohol, ether, glycerol and prpylene glycol
pH acid
VAPOR DENSITY

 

REFRACTIVE INDEX

 

NFPA RATINGS

Health: 1; Flammability: 1; Reactivity: 0
HENRY'S LAW 1.10E-10 (atm-m3/mole at 25 C)
OH RATE 3.27E-11 (cm3/molecule-sec at 25 C Atmospheric)
FLASH POINT

 

STABILITY Unstable. it turns into dark brown color and loses its flavoring strength in contact with iron, alkali, or light.

GENERAL DESCRIPTION & APPLICATIONS

Vanilla is a plant belongs to the family Orchidaceae, native to tropical American forests. Both V. planifo¢lia Andr. (Mexican or Bourbon vanilla) and V. tahiten¢sis Moor (Tahitian vanilla) have fruits called vanilla beans which are picked before fully matured. Vanilla is a choice of flavoring agnet prepared from vanilla beans with or without the addition of sugar, dextrose, or glycerol. Vanilla extract contains soluble matter from not less than 10 grams of vanilla beans in 100 milliliters. Vanillin (chemically 4-hydroxy-3-methoxybenzaldehyde) is a constituent of vanilla or is prepared synthetically.

Vanillic acid: the oxidation form of vanillin. The chemical designation is 4-hydroxy-3-methoxybenzoic acid.

Ethamivan: the diethylamide of vanillic acid; used as a central nervous system stimulant, respiratory stimulant, and analeptic.

Ethyl vanillin: white to pale yellow crystal; melting 76.5 C; having 3.5 times stronger flavour and more stable in organic solvents and in storage than vanillin but does not have the true flavour. It is used in pharmaceutical preparations and the food industry as a flavoring agent to replace or strengthen vanilla.

Acetovanillon: white crystal a faint vanilla odor; melting point 115 C; soluble in hot water, alcohol, benzene, chloroform, and ether; used as a cardiotonic drug. Chemical naming is 4'-Hydroxy-3'-methoxyacetophenone.

http://sci-toys.com/
Ethyl vanillin is a synthetic compound that is 3½ times stronger in flavor than real vanilla, although the flavor is not quite the same. It is used as a substitute for vanilla in foods and perfumes, because it is less expensive and keeps better in storage and transport. It is closely related to the slightly smaller molecule methyl vanillin.

http://www.ajevonline.org/
A Comparison of the Aoac Spectrophotometric Method for Vanillin and a GLC Method for Vanillin and Ethyl Vanillin in Alcoholic Beverages

http://www.fantastic-flavour.com/
Artificial Vanilla: Most of the vanilla sold in commercial products is made using ethyl vanillin., hence it is artificial as ethyl vanillin does not occur in nature. Some of the first vanillas used coumarin (new mown hay) but this aroma has now been banned. Had a fantastic aroma and may still be used in tobacco flavours. Present in several natural products with Tonka beans having the highest concentration. Cinnamon contains coumarin! Lots of French perfumes contain coumarin. On a summers day as the hay dries you can smell it in the air. Has been replaced by dihydro coumarin in some vanillas. Heliotropine is also used as well as butter components.  Ethyl Vanillin is about 3 to 4 times stronger than vanillin and has better stability. In propylene glycol based flavours vanillin and ethyl form acetals.Because vanillin is cheap most vanilla flavours are very strong and hence any losses due to reactions with the food are not noticed.

SALES SPECIFICATION

APPEARANCE

White to pale yellow powder

PURITY (G.C.)

98.0% min

MELTING POINT

76 - 78 C

LOSS ON DRYING

0.5% max

HEAVY METALS

10ppm max

TRANSPORTATION
PACKING
25kgs in bag
HAZARD CLASS  
UN NO.  
PRICE INFORMATION

 

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