ethyl vanillin
4-hydroxy-3-ethoxybenzaldehyde
Identification
| Name | ethyl vanillin |
| IUPAC | 3-ethoxy-4-hydroxybenzaldehyde |
| CAS Number | 121-32-4 |
| EINECS | 204-464-7 |
| FDA UNII | YC9ST449YJ |
| Molecular Formula | C9 H10 O3 |
| Molecular Weight | 166.17630000 |
| MDL Number | MFCD00006944 |
| Nikkaji Number | J2.006K |
| Beilstein | 1073761 |
| CoE Number | 108 |
| XlogP3 | 1.60 (est) |
Regulatory
| JECFA Food Flavoring | 893 ethyl vanillin |
| DG SANTE Food Flavourings | 05.019 ethyl vanillin |
| FEMA Number | 2464 |
| FDA | No longer provide for the use of these seven synthetic flavoring substances |
| FDA Mainterm (SATF) | 121-32-4 ; ETHYL VANILLIN |
| FDA Regulation | FDA PART 182 -- SUBSTANCES GENERALLY RECOGNIZED AS SAFE |
Physical Properties
| Appearance | white to off-white powder (est) |
| Assay | 98.00 to 100.00 |
| Heavey Metals | <10.00 ppm |
| Food Chemicals Codex Listed | Yes |
| Melting Point | 76.00 to 78.00 °C. @ 760.00 mm Hg |
| Boiling Point | 285.00 to 294.00 °C. @ 760.00 mm Hg |
| Vapor Pressure | 0.001000 mmHg @ 25.00 °C. (est) |
| Flash Point | 293.00 °F. TCC ( 145.00 °C. ) |
| logP (o/w) | 1.580 |
| Shelf Life | 24.00 month(s) or longer if stored properly. |
| Storage | store in cool, dry place in tightly sealed containers, protected from heat and light. |
| Soluble in | chloroform |
| Insoluble in | paraffin oil |
| Stability | cream |
Cosmetic Information
| CosIng | cosmetic data |
| Cosmetic Uses | fragrance |
Organoleptic Properties
| Odor Strength | medium , |
| Substantivity | 400 hour(s) at 20.00 % in dipropylene glycol |
| Odor Description |
at 10.00 % in dipropylene glycol. Sweet, creamy, vanilla, with a root berry salicylate-like nuance sweet, vanilla sweet vanilla intensely sweet vanilla
|
| Odor sample from | Berje Inc. |
| Taste Description |
at 50.00 ppm. sweet, aromatic, caramel
|
Safety Information
| Preferred SDS | View |
| European information | Most important hazard(s): |
| Oral/Parenteral Toxicity | gavage-rat LD50 [sex: M,F] > 2000 mg/kg |
| Dermal Toxicity | skin-rabbit LD50 > 7940 mg/kg |
| Inhalation Toxicity | Not determined |
GHS Classification
['GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)', 'GHS Label elements, including precautionary statements']
Safety in Use
| Category | flavor and fragrance agents |
| RIFM Fragrance Material Safety Assessment | Search |
| Recommendation for ethyl vanillin usage levels up to | 8.0000 % in the fragrance concentrate. |
| Maximised Survey-derived Daily Intakes (MSDI-EU) | 5400.00 (μg/capita/day) |
| Maximised Survey-derived Daily Intakes (MSDI-USA) | 43000.00 (μg/capita/day) |
| baked goods | - |
| beverages(nonalcoholic) | - |
| beverages(alcoholic) | - |
| breakfast cereal | - |
| cheese | - |
| chewing gum | - |
| condiments / relishes | - |
| confectionery froastings | 140.00000 |
| egg products | - |
| fats / oils | - |
| fish products | - |
| frozen dairy | - |
| fruit ices | - |
| gelatins / puddings | - |
| granulated sugar | - |
| gravies | - |
| hard candy | - |
| imitation dairy | - |
| instant coffee / tea | - |
| jams / jellies | - |
| meat products | - |
| milk products | - |
| nut products | - |
| other grains | - |
| poultry | - |
| processed fruits | - |
| processed vegetables | - |
| reconstituted vegetables | - |
| seasonings / flavors | - |
| snack foods | - |
| soft candy | - |
| soups | - |
| sugar substitutes | - |
| sweet sauces | - |
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