ethyl vanillate
vanillic acid, ethyl ester
Identification
| Name | ethyl vanillate |
| IUPAC | ethyl 4-hydroxy-3-methoxybenzoate |
| CAS Number | 617-05-0 |
| EINECS | 210-503-9 |
| FDA UNII | V38JK4Z93O |
| Molecular Formula | C10 H12 O4 |
| Molecular Weight | 196.20244000 |
| MDL Number | MFCD00017269 |
| Nikkaji Number | J21.705K |
| Beilstein | 2100025 |
| CoE Number | 2302 |
| XlogP3 | 2.10 (est) |
Regulatory
| DG SANTE Food Flavourings | 09.798 ethyl vanillate |
Physical Properties
| Appearance | white powder (est) |
| Assay | 95.00 to 100.00 |
| Food Chemicals Codex Listed | No |
| Melting Point | 44.00 °C. @ 760.00 mm Hg |
| Boiling Point | 292.00 °C. @ 760.00 mm Hg |
| Vapor Pressure | 0.001000 mmHg @ 25.00 °C. (est) |
| Flash Point | 252.00 °F. TCC ( 122.22 °C. ) |
| logP (o/w) | 2.741 (est) |
| Soluble in | alcohol |
| Insoluble in | water |
Cosmetic Information
| CosIng | cosmetic data |
| Cosmetic Uses | perfuming agents |
Organoleptic Properties
| Odor Description | at 100.00 %. |
| Odor sample from | Kingchem Laboratories Inc. |
| Taste Description | sweet creamy phenolic spicy guaiacol burnt wood powdery vanilla |
Safety Information
| Preferred SDS | View |
| Oral/Parenteral Toxicity | intravenous-mouse LD50 56 mg/kg |
| Dermal Toxicity | subcutaneous-rat LD50 2000 mg/kg |
| Inhalation Toxicity | Not determined |
GHS Classification
['GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)', 'GHS Label elements, including precautionary statements', 'U.S. Army Armament Research & Development Command, Chemical Systems Laboratory, NIOSH Exchange Chemicals. Vol. NX#06395']
Safety in Use
| Category | flavor and fragrance agents |
| RIFM Fragrance Material Safety Assessment | Search |
| Recommendation for ethyl vanillate usage levels up to | 1.0000 % in the fragrance concentrate. |
| Maximised Survey-derived Daily Intakes (MSDI-EU) | 0.024 (μg/capita/day) |
| Modified Theoretical Added Maximum Daily Intake (mTAMDI) | 3900 (μg/person/day) |
| Threshold of Concern | 1800 (μg/person/day) |
| Structure Class | I |
| Dairy products, excluding products of category 02.0 (01.0) | 7.00000 |
| Fats and oils, and fat emulsions (type water-in-oil) (02.0) | 5.00000 |
| Edible ices, including sherbet and sorbet (03.0) | 10.00000 |
| Processed fruit (04.1) | 7.00000 |
| Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2) | - |
| Confectionery (05.0) | 10.00000 |
| Chewing gum (05.3) | - |
| Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0) | 5.00000 |
| Bakery wares (07.0) | 10.00000 |
| Meat and meat products, including poultry and game (08.0) | 2.00000 |
| Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0) | 2.00000 |
| Eggs and egg products (10.0) | - |
| Sweeteners, including honey (11.0) | - |
| Salts, spices, soups, sauces, salads, protein products, etc. (12.0) | 5.00000 |
| Foodstuffs intended for particular nutritional uses (13.0) | 10.00000 |
| Non-alcoholic ("soft") beverages, excl. dairy products (14.1) | 5.00000 |
| Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2) | 10.00000 |
| Ready-to-eat savouries (15.0) | 20.00000 |
| Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0) | 5.00000 |
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Potential Uses
Natural Occurrence
Synonyms
m-
anisic acid, 4-hydroxy-, ethyl ester
benzoic acid, 4-hydroxy-3-methoxy-, ethyl ester
ethyl 4-hydroxy-3-methoxybenzoate
ethyl-4-hydroxy-3-methoxybenzolcarboxylat
4-
hydroxy-3-methoxybenzoic acid ethyl ester
4-
hydroxy-m-anisic acid ethyl ester
4-
hydroxy-meta-anisic acid ethyl ester
3-
methoxy-4-hydroxybenzoic acid ethyl ester
3-
methoxy-4-hydroxybenzoic acid, ethyl ester
vanillic acid ethyl ester
vanillic acid, ethyl ester
J-Stage:
Antioxidative Properties of Vanillic Acid Esters in Multiple Antioxidant Assays