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Send EmailEthyl Vanillin, Ethoxy Vanillin, 121–32–4
ETHYL VANILLIN
PRODUCT IDENTIFIER INFORMATION
| Parameter | Information |
|---|---|
| Product Name | Ethyl Vanillin |
| Chemical Name (IUPAC) | 3-Ethoxy-4-hydroxybenzaldehyde |
| CAS Number | 121-32-4 |
| EC Number (EINECS) | 204-464-7 |
| FEMA Number | 2464 |
| Molecular Formula | C9H10O3 |
| Molecular Weight | 166.17 g/mol |
SECTION 1: CHEMICAL IDENTITY AND DESCRIPTION
| Parameter | Information |
|---|---|
| Chemical Name (IUPAC) | 3-Ethoxy-4-hydroxybenzaldehyde |
| Systematic Name | 4-Hydroxy-3-ethoxybenzaldehyde |
| Synonyms | Ethyl Vanillin, Vanillin Ethyl Ether, Ethoxy Vanillin, Ethavan, Bourbonal, 3-Ethoxy-4-hydroxybenzaldehyde |
| CAS Number | 121-32-4 |
| EC Number (EINECS) | 204-464-7 |
| FEMA Number | 2464 |
| Molecular Formula | C9H10O3 |
| Molecular Weight | 166.17 g/mol |
| Chemical Class | Phenolic aldehyde (vanillin derivative); synthetic flavor compound |
| Physical State (20°C) | Solid (white to slightly yellow/off-white crystalline powder) |
| Odor | Intense vanilla-like; 3-4 times stronger and more elegant than vanillin |
| Taste | Sweet, vanilla-like characteristic flavor |
SECTION 2: PHYSICAL AND CHEMICAL PROPERTIES
| Property | Value | Test Method |
|---|---|---|
| Appearance | White to slightly yellow/off-white crystalline powder | Visual |
| Odor | Intense vanilla; 3-4 times stronger and more elegant than vanillin | Olfactometric |
| Taste | Sweet, vanilla-like | Sensory |
| Molecular Weight | 166.17 g/mol | Calculated |
| Melting Point | 76 – 78°C | DSC |
| Boiling Point | No distinct boiling point; thermodynamically decomposes | TGA |
| Density (20°C) | 1.11 g/cm3 | ASTM D4052 |
| Solubility in Water (25°C) | Slightly soluble (~1-2 g/L) | Gravimetric |
| Solubility in Ethanol | Soluble | General Method |
| Solubility in Propylene Glycol | Soluble | General Method |
| Solubility in Glycerin | Soluble | General Method |
| Solubility in Organic Solvents | Soluble in ether, chloroform | General Method |
| Stability | Stable under normal conditions; light-sensitive | |
| Flash Point | >100°C | ASTM D93 |
SECTION 3: CHEMICAL PROPERTIES AND REACTIVITY
| Parameter | Information |
|---|---|
| Chemical Character | Phenolic aldehyde; vanillin analog (contains ethoxy group) |
| Stability | Stable under normal conditions; light-sensitive |
| Decomposition Products (Heating) | Thermodynamic decomposition; CO, CO2, phenolic compounds |
| Incompatible Materials | Strong oxidizing agents, strong acids, strong bases |
| Difference from Vanillin | Ethyl vanillin has 3-4 times stronger aroma intensity than vanillin |
| Hazardous Polymerization | Does not occur |
SECTION 4: VANILLIN AND DERIVATIVES COMPARISON
| Property | Ethyl Vanillin | Vanillin | Methyl Vanillin |
|---|---|---|---|
| CAS Number | 121-32-4 | 121-33-5 | 120-14-9 |
| Molecular Formula | C9H10O3 | C8H8O3 | C9H10O3 |
| Molecular Weight | 166.17 | 152.15 | 166.17 |
| Melting Point | 76-78°C | 81-83°C | 42-43°C |
| Aroma Strength (Vanillin=1) | 3-4 | 1 | 1-2 |
| Odor Profile | Intense, elegant vanilla | Classic vanilla | Sweet, creamy vanilla |
| FEMA Number | 2464 | 3107 | - |
| Food Additive Code | Flavoring | Flavoring | Flavoring |
| Primary Use | Confectionery, beverages, cosmetics | Food, flavor, cosmetics | Perfumery |
SECTION 5: FUNCTIONAL PROPERTIES AND MECHANISM OF ACTION
| Property | Description |
|---|---|
| Intense Flavoring Agent | 3-4 times stronger aroma intensity than vanillin; effective at low dosage |
| Sweetener and Flavor Enhancer | Provides sweet, creamy vanilla flavor to foods; enhances other flavors |
| Odor Masking Agent | Masks undesirable odors in pharmaceutical and cosmetic products |
| Antioxidant | Exhibits antioxidant properties due to its phenolic structure |
| Anti-inflammatory | Possesses potential anti-inflammatory effects |
| Heat Stability | Resistant to baking temperatures in bakery products |
| UV Protector | Forms UV-resistant coating in plastic and coating industries |
SECTION 6: PRIMARY APPLICATION AREAS
| Sector / Application | Use | Typical Concentration / Dosage |
|---|---|---|
| Food - Confectionery, Chocolate | Flavoring agent, sweetener | 50 – 250 ppm |
| Food - Bakery (Cakes, Biscuits) | Flavoring agent, heat stability advantage | 50 – 200 ppm |
| Food - Ice Cream, Frozen Desserts | Enhancing vanilla notes | 30 – 150 ppm |
| Food - Beverages (Soft Drinks, Flavored) | Sweetener, flavoring agent | 10 – 100 ppm |
| Food - Dairy-Based Products | Flavor especially suitable for dairy-based foods | 30 – 150 ppm |
| Cosmetic - Perfumes | Fragrance agent, fixative | 0.1 – 2.0% |
| Cosmetic - Lotions, Shampoos | Providing pleasant fragrance | 0.05 – 0.5% |
| Pharmaceutical - Syrups, Tablets | Sweetener, odor masking | 0.05 – 0.3% |
| Tobacco Industry | Flavor additive | Variable |
| Plastic / Coatings | Fragrance agent, UV protector | 0.1 – 1.0% |
SECTION 7: QUALITY SPECIFICATIONS (FOOD/FLAVOR GRADE)
| Parameter | Specification | Test Method |
|---|---|---|
| Appearance | White to slightly yellow crystalline powder | Visual |
| Odor | Intense vanilla, characteristic | Olfactometric |
| Purity (GC) | ≥ 99.0% | GC-FID |
| Melting Range | 76 – 78°C | DSC / Capillary Tube |
| Loss on Drying (105°C, 2 hours) | ≤ 0.5% | Gravimetric |
| Ash Content | ≤ 0.05% | Gravimetric (600°C) |
| Heavy Metals (as Pb) | ≤ 10 ppm | ICP-MS |
| Lead (Pb) | ≤ 2 ppm | ICP-MS |
| Arsenic (As) | ≤ 3 ppm | ICP-MS |
| Mercury (Hg) | ≤ 1 ppm | ICP-MS |
| Cadmium (Cd) | ≤ 1 ppm | ICP-MS |
| Total Microbial Count | ≤ 1,000 CFU/g | ISO 4833 |
| Yeast and Mold | ≤ 100 CFU/g | ISO 21527 |
| E. coli | Negative in 10g | ISO 16649 |
| Salmonella spp. | Negative in 25g | ISO 6579 |
SECTION 8: TOXICOLOGICAL PROFILE
| Parameter | Value |
|---|---|
| Acute Oral Toxicity (LD50, Rat) | > 2,000 mg/kg |
| Skin Irritation | May be mildly irritating |
| Eye Irritation | May be irritating |
| Respiratory Irritation | Inhalation of dust may cause mechanical irritation |
| Skin Sensitization | Low risk; allergic reaction in sensitive individuals |
| Carcinogenicity | Not classified |
| Mutagenicity | Negative in in vitro tests |
| ADI (Acceptable Daily Intake) | 0-3 mg/kg body weight/day (JECFA) |
| GRAS Status | FEMA GRAS (2464) |
SECTION 9: GHS CLASSIFICATION AND LABELING
GHS Classification (compliant with 1272/2008/EC):
| Hazard Class | Category | H-Statement |
|---|---|---|
| Skin Irritation | Category 2 | H315 |
| Eye Irritation | Category 2 | H319 |
| STOT - SE | Category 3 | H335 |
Signal Word: WARNING
Hazard Pictograms: GHS07 (Exclamation Mark)
Hazard Statements (H-Codes):
| Code | Statement |
|---|---|
| H315 | Causes skin irritation |
| H319 | Causes serious eye irritation |
| H335 | May cause respiratory irritation |
Precautionary Statements (P-Codes):
| Code | Statement |
|---|---|
| P261 | Avoid breathing dust |
| P280 | Wear protective gloves/eye protection |
| P302+P352 | IF ON SKIN: Wash with plenty of water and soap |
| P305+P351+P338 | IF IN EYES: Rinse cautiously with water for several minutes |
SECTION 10: FIRST AID MEASURES
| Exposure Route | Action to Take |
|---|---|
| Inhalation | Move to fresh air. Seek medical attention if respiratory irritation persists. |
| Skin Contact | Wash with plenty of water and soap for at least 15 minutes. Seek medical attention if irritation persists. |
| Eye Contact | Rinse immediately with plenty of water for at least 15 minutes. Remove contact lenses if present. Seek medical attention. |
| Ingestion | Rinse mouth with water. Drink plenty of water. Seek medical attention if you feel unwell. |
SECTION 11: FIREFIGHTING MEASURES
| Parameter | Information |
|---|---|
| Fire Hazard | Combustible organic powder |
| Hazards During Fire | CO, CO2, phenolic compounds |
| Suitable Extinguishing Media | Water mist, CO2, dry chemical powder, foam |
| Special Protective Equipment | Self-contained breathing apparatus (SCBA), full protective clothing |
| Special Precautions | Prevent dust accumulation; avoid sparks |
SECTION 12: STORAGE AND SHELF LIFE
| Parameter | Information |
|---|---|
| Storage Conditions | Cool (15-25°C), dry, well-ventilated area; protect from direct light |
| Container Requirements | Tightly closed, light-resistant containers |
| Keep Away From | Light (light-sensitive), strong oxidizing agents, strong acids, strong bases |
| Shelf Life | 36 months (unopened original packaging under appropriate storage conditions) |
| Stability Note | Light-sensitive; store in light-resistant containers |
SECTION 13: PACKAGING OPTIONS
| Packaging Type | Quantity | Material |
|---|---|---|
| Aluminum foil pouch (light-protective) | 1 kg | Laminated aluminum |
| Aluminum foil pouch (light-protective) | 5 kg | Laminated aluminum |
| Kraft bag with PE inner liner | 25 kg | Kraft paper + PE |
| Fiber drum (light-protected) | 25-50 kg | Fiberboard + PE |
SECTION 14: TRANSPORTATION INFORMATION
| Parameter | Information |
|---|---|
| UN Number | Not regulated (not hazardous) |
| Hazard Class | Not applicable |
| Packing Group | Not applicable |
| ADR/RID | Not regulated |
| IMDG Code | Not regulated |
| IATA (Air) | Not regulated |
| Marine Pollutant | No |
| Transport Temperature | Ambient; protect from light and moisture |
SECTION 15: REGULATORY STATUS
| Region / Authority | Status |
|---|---|
| European Union | Approved as flavoring substance (EC 1334/2008) |
| USA (FDA) | FEMA GRAS (2464); approved for food flavor use |
| JECFA (FAO/WHO) | ADI: 0-3 mg/kg body weight/day |
| Turkey | Approved under Turkish Food Codex Flavoring Regulation |
| Halal / Kosher | Available |
| Vegetarian/Vegan | Suitable (synthetic origin) |
SECTION 16: OTHER NAMES AND SYNONYMS
| Type | Name |
|---|---|
| Common Names | Ethyl Vanillin, Vanillin Ethyl Ether, Ethoxy Vanillin |
| Chemical Names | 3-Ethoxy-4-hydroxybenzaldehyde, 4-Hydroxy-3-ethoxybenzaldehyde |
| Trade Names | Ethavan, Bourbonal |
| FEMA Number | 2464 |
| CAS Number | 121-32-4 |
| EC Number | 204-464-7 |
SECTION 17: VANILLIN MARKET FORMS COMPARISON
| Property | Ethyl Vanillin | Vanillin | Vanilla Extract |
|---|---|---|---|
| Source | Synthetic | Synthetic/Natural | Natural (vanilla beans) |
| Aroma Strength | 3-4x vanillin | 1x (reference) | Variable |
| Cost | Medium | Low | High |
| Consistency | Excellent | Excellent | Variable |
| Labeling | "Artificial Flavor" | "Natural" or "Artificial" | "Natural Flavor" |
| Heat Stability | Excellent | Good | Moderate |
| Primary Use | High-intensity vanilla flavor | General vanilla flavor | Premium natural products |
SECTION 18: SUMMARY TABLE
| Parameter | Value |
|---|---|
| Product | Ethyl Vanillin |
| CAS Number | 121-32-4 |
| FEMA Number | 2464 |
| Molecular Formula | C9H10O3 |
| Molecular Weight | 166.17 g/mol |
| Appearance | White to slightly yellow crystalline powder |
| Melting Point | 76 – 78°C |
| Aroma Strength (Vanillin=1) | 3-4 times |
| Primary Function | Intense vanilla flavoring agent, sweetener |
| Shelf Life | 36 months |
| GHS Signal Word | Warning |
SECTION 19: CRITICAL WARNINGS AND BEST PRACTICES
CRITICAL WARNINGS:
-
Light Sensitivity: Light-sensitive; store in light-resistant containers away from direct sunlight.
-
Dust Control: Fine dust may cause mechanical respiratory irritation. Use dust mask in dusty environments.
-
High Potency: 3-4 times stronger than vanillin; use proportionally lower dosage to avoid over-flavoring.
-
Skin/Eye Irritation: May cause irritation upon direct contact. Use protective equipment.
-
Solubility: Limited water solubility (~1-2 g/L); pre-dissolve in ethanol or propylene glycol for aqueous formulations.
BEST PRACTICE RECOMMENDATIONS:
-
Dosage Control: Start with 1/3 to 1/4 of vanillin dosage when substituting; typical usage 10-250 ppm depending on application.
-
Pre-dissolution: Pre-dissolve in ethanol, propylene glycol, or glycerin before adding to aqueous-based formulations.
-
Dairy Products: Particularly suitable for dairy-based flavors due to its elegant aroma profile.
-
Heat Stability: Excellent heat stability makes it ideal for bakery and confectionery applications.
-
Storage: Store in cool, dry, dark environment in tightly sealed containers.
LEGAL DISCLAIMER:
The information provided in this document is presented in good faith based on our current knowledge and experience; however, since all usage conditions are beyond our control, it does not constitute a binding specification or warranty. This Technical Data Sheet is for informational purposes only. Users are obligated to test the suitability for their own applications. For complete safety, storage, handling, transportation, disposal, and regulatory compliance information, refer to the official Safety Data Sheet (SDS/MSDS) provided by the manufacturer/supplier.
