Product Name: Ethyl vanillin
Synonyms: AKOS BBS-00003203;AKOS B004185;FEMA 2464;FEMA 3107;ETHYLPROTAL;Ethyl protocatechualdehyde 3-ethyl ether;ETHYL PROTOCATECHUIC ALDEHYDE;ETHYL VANILLIN
CAS: 121-32-4
MF: C9H10O3
MW: 166.17
EINECS: 204-464-7
Product Categories: Pharmaceutical Raw Materials;Food and Feed Additive;Food & Feed ADDITIVES;Aromatic Aldehydes & Derivatives (substituted);Flavor;Food Additives
Mol File: 121-32-4.mol

Ethyl vanillin Chemical Properties
Melting point  76 °C
Boiling point  285°C
density  1.1097 (rough estimate)
vapor pressure  <0.01 mm Hg ( 25 °C)
FEMA  2464 | ETHYL VANILLIN
refractive index  1.4500 (estimate)
Fp  127°C
storage temp.  Store below +30°C.
solubility  2.82g/l
pka 7.91±0.18(Predicted)
form  Fine Crystalline Powder
color  White to off-white
Water Solubility  slightly soluble
Sensitive  Light Sensitive
Merck  14,3859
JECFA Number 893
BRN  1073761
CAS DataBase Reference 121-32-4(CAS DataBase Reference)
NIST Chemistry Reference 3-Ethoxy-4-hydroxybenzadehyde(121-32-4)
EPA Substance Registry System Ethyl vanillin (121-32-4)
Safety Information
Hazard Codes  Xn,Xi
Risk Statements  22-36/37/38
Safety Statements  26-36
WGK Germany  1
RTECS  CU6125000
Hazard Note  Harmful/Irritant/Light Sensitive
TSCA  Yes
HS Code  29124200
Hazardous Substances Data 121-32-4(Hazardous Substances Data)

Chemical Properties WHITE TO OFF-WHITE FINE CRYSTALLINE POWDER
Chemical Properties White or slightly yellowish crystals with a characteristic intense vanilla odor and flavor.
Chemical Properties Its odor resembles that of vanillin but is approximately three times as strong. Ethylvanillin can be prepared by method 2 as described for vanillin, using guethol instead of guaiacol as the starting material.
Chemical Properties Ethyl vanillin has an intense vanilla odor and sweet taste. The flavoring power is two to four times stronger than vanillin. Ethyl vanillin 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.

Product Name: Ethyl vanillin
Synonyms: AKOS BBS-00003203;AKOS B004185;FEMA 2464;FEMA 3107;ETHYLPROTAL;Ethyl protocatechualdehyde 3-ethyl ether;ETHYL PROTOCATECHUIC ALDEHYDE;ETHYL VANILLIN
CAS: 121-32-4
MF: C9H10O3
MW: 166.17
EINECS: 204-464-7
Product Categories: Pharmaceutical Raw Materials;Food and Feed Additive;Food & Feed ADDITIVES;Aromatic Aldehydes & Derivatives (substituted);Flavor;Food Additives
Mol File: 121-32-4.mol

Ethyl vanillin Chemical Properties
Melting point  76 °C
Boiling point  285°C
density  1.1097 (rough estimate)
vapor pressure  <0.01 mm Hg ( 25 °C)
FEMA  2464 | ETHYL VANILLIN
refractive index  1.4500 (estimate)
Fp  127°C
storage temp.  Store below +30°C.
solubility  2.82g/l
pka 7.91±0.18(Predicted)
form  Fine Crystalline Powder
color  White to off-white
Water Solubility  slightly soluble
Sensitive  Light Sensitive
Merck  14,3859
JECFA Number 893
BRN  1073761
CAS DataBase Reference 121-32-4(CAS DataBase Reference)
NIST Chemistry Reference 3-Ethoxy-4-hydroxybenzadehyde(121-32-4)
EPA Substance Registry System Ethyl vanillin (121-32-4)
Safety Information
Hazard Codes  Xn,Xi
Risk Statements  22-36/37/38
Safety Statements  26-36
WGK Germany  1
RTECS  CU6125000
Hazard Note  Harmful/Irritant/Light Sensitive
TSCA  Yes
HS Code  29124200
Hazardous Substances Data 121-32-4(Hazardous Substances Data)

Chemical Properties WHITE TO OFF-WHITE FINE CRYSTALLINE POWDER
Chemical Properties White or slightly yellowish crystals with a characteristic intense vanilla odor and flavor.
Chemical Properties Its odor resembles that of vanillin but is approximately three times as strong. Ethylvanillin can be prepared by method 2 as described for vanillin, using guethol instead of guaiacol as the starting material.
Chemical Properties Ethyl vanillin has an intense vanilla odor and sweet taste. The flavoring power is two to four times stronger than vanillin. Ethyl vanillin 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.