Ethyl Vanillin

Synonyms: Bourbonal; ethylprotal; ethylprotocatechuic aldehyde; 4-hydroxy3-ethoxybenzaldehyde; Rhodiarome; vanillal

Description:  White or slightly yellowish crystals with a characteristic intense vanilla odor and flavor.

Chemical Name: 3-Ethoxy-4-hydroxybenzaldehyde

Flavoring agent.

• Ethyl vanillin is used as an alternative to vanillin, i.e. as a flavoring agent in foods, beverages, confectionery, and pharmaceuticals.

• It is also used in perfumery.

• Ethyl vanillin 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 ethyl vanillin flavor

Ethyl vanillin is unstable in contact with iron or steel, forming a redcolored, flavorless compound. In aqueous media with neomycin sulfate or succinylsulfathiazole, tablets of ethyl vanillin produced a yellow color

Ethyl vanillin is generally regarded as an essentially nontoxic and nonirritant material. However, cross-sensitization with other structurally similar molecules may occur

Observe normal precautions appropriate to the circumstances and quantity of material handled. Eye protection is recommended. Heavy airborne concentrations of dust may present an explosion hazard.

Vanillin.