Ethyl vanillin
[CAS# 121-32-4]

Identification

• Classification: Food additive >> Food spice >> Artificial spice
• Name: Ethyl vanillin
• Synonyms: 3-Ethoxy-4-hydroxybenzaldehyde; Bourbonal; Ethyl protal; Ethyl protocatechualdehyde 3-ethyl ether
• Molecular Formula: C₉H₁₀O₃
• Molecular Weight: 166.17
• CAS Registry Number: 121-32-4
• EC Number: 204-464-7
• FEMA: 2464
• SMILES: CCOC1=C(C=CC(=C1)C=O)O

Properties

• Solubility: <45mg/mL (CHCl3) (Expl.)
• Density: 1.2±0.1 g/cm³, Calc.^*
• Melting point: 74-77 ºC (Expl.)
• Index of Refraction: 1.574, Calc.^*
• Boiling Point: 295.1±20.0 ºC (760 mmHg), Calc.^*, 285 ºC (Expl.)
• Flash Point: 119.0±15.3 ºC, Calc.^*, 127 ºC (Expl.)

Safety Data

• Hazard Symbols: GHS07 Warning
• Hazard Statements: H319
• Precautionary Statements: P264+P265-P280-P305+P351+P338-P337+P317

Hazard Classification

Hazard	Class	Category Code	Hazard Statement
Eye irritation	Eye Irrit.	2	H319
Acute toxicity	Acute Tox.	4	H302
Specific target organ toxicity - single exposure	STOT SE	3	H335
Skin irritation	Skin Irrit.	2	H315
Specific target organ toxicity - single exposure	STOT SE	2	H371
Specific target organ toxicity - repeated exposure	STOT RE	1	H372
Eye irritation	Eye Irrit.	2A	H319

Discovory and Applicatios

Ethyl vanillin is an organic compound widely used in the food, fragrance, and pharmaceutical industries due to its pleasant vanilla-like aroma and flavor. It is a derivative of vanillin, the primary compound responsible for the characteristic flavor and fragrance of vanilla. Ethyl vanillin is synthetically produced through the reaction of vanillin with ethanol, resulting in a compound with an ethyl group replacing the methoxy group found in vanillin. This modification enhances the compound's flavor profile, making it more intense and distinct from natural vanillin.

The discovery of ethyl vanillin can be traced back to the late 19th century when scientists began exploring the chemical properties of vanillin and its derivatives. Vanillin itself was first isolated in 1858 from vanilla beans, and its role as a flavoring agent was well established by the late 1800s. Ethyl vanillin, being a derivative of vanillin, was later developed as a more cost-effective and stable alternative to natural vanilla extract. The synthetic production of ethyl vanillin offered a way to provide a strong vanilla flavor without relying on the labor-intensive process of extracting vanilla from vanilla beans.

Ethyl vanillin is primarily used as a flavoring agent in the food and beverage industry, where it is incorporated into a variety of products such as baked goods, confectionery, ice cream, and beverages. It provides a more potent vanilla flavor compared to natural vanilla extract, making it a popular choice for mass production of vanilla-flavored products. Due to its stronger aroma, ethyl vanillin is often used in products where the vanilla flavor needs to stand out, such as in candy, chocolate, and some alcoholic beverages.

In addition to its use as a flavoring agent, ethyl vanillin is also widely used in the fragrance industry. It is added to perfumes and scented products such as soaps, candles, and cosmetics to impart a warm, sweet, and comforting scent. The compound's pleasant fragrance makes it a key ingredient in many floral, fruity, and gourmand perfume formulations.

Ethyl vanillin has applications beyond flavoring and fragrance. It is also used in the pharmaceutical industry, where it serves as a masking agent for the taste of unpleasant active pharmaceutical ingredients (APIs). Its strong and pleasant flavor helps to improve the palatability of medicines, especially in pediatric formulations, where the taste of the drug can be a significant factor in patient compliance.

In conclusion, ethyl vanillin is a widely used compound in the food, fragrance, and pharmaceutical industries due to its intense vanilla flavor and aroma. It is produced synthetically from vanillin and offers a cost-effective and stable alternative to natural vanilla extract. Its applications span a variety of consumer goods, making it an important compound in the production of vanilla-flavored products, perfumes, and medicines.

References

2024. Research on the Application of Terahertz Technology in Detecting Additives in Milk Powder. Food Analytical Methods, 17(12).
DOI: 10.1007/s12161-024-02720-8

2024. Evaluation of the Effectiveness of Food Chemical Attractants for Wild Common Carp, Cyprinus carpio (Cyprinidae) under Conditions of Natural Water Body. Journal of Ichthyology, 64(4).
DOI: 10.1134/s0032945224700279

2024. Preparation of Chitosan-phenolic Aldehyde Fragrance Oleogels and Comparative Study of their Structure and Properties. Food and Bioprocess Technology, 17(10).
DOI: 10.1007/s11947-024-03390-4