Ethyl vanillin

• BPEthyl Vanillin
• Ph. Eur.Ethylvanillin
• USP–NFEthyl Vanillin

Bourbonal; ethylprotal; ethylvanillinum; 3-ethoxy-4-hydroxybenzaldehyde; Rhodiarome

3-Ethoxy-4-hydroxybenzaldehyde · [121-32-4]

UNII YC9ST449YJ · PubChem CID 8467

C9H10O3 · 166.17

Flavouring agent

Typical concentrations: — · Dosage forms: Solid, Liquid

A flavouring agent with a vanilla-like odour and taste, used in foods, beverages, confectionery and pharmaceuticals to mask unpleasant tastes, and in perfumery. Its flavour is about three times as strong as that of vanillin, so it is used at correspondingly lower concentrations, often in combination with vanillin.

White or slightly yellowish crystals or crystalline powder with an intense vanilla odour and taste. It does not occur in nature and is produced synthetically.

Melting point

about 76–78 °C

Solubility

slightly soluble in water; freely soluble in ethanol, chloroform and ether; dissolves in solutions of alkali hydroxides

Flavour strength

about 3 × vanillin

Stable in air but slowly discolours on exposure to light. Store in a well-closed, light-resistant container in a cool, dry place.

Incompatible with strong oxidising agents and strong bases. Like other phenolic aldehydes, it gives coloured products with iron salts and may discolour in alkaline solution.

Synthesised from guaethol (2-ethoxyphenol), commonly by condensation with glyoxylic acid followed by oxidation and decarboxylation, and then purified by crystallisation.

Considered of low toxicity at the levels used for flavouring. Skin sensitisation has occasionally been reported. JECFA has allocated an ADI and does not consider it a safety concern at current intakes as a flavouring agent.

Observe normal precautions for the quantity handled. The dust may irritate the eyes and respiratory tract; eye protection and gloves are recommended.

GRAS listed. Permitted as a flavouring substance in the EU. Included in the FDA Inactive Ingredient Database (oral preparations) and in non-parenteral medicines licensed in Europe.

Vanillin; ethyl maltol; maltol.

Because of its intensity, small changes in concentration noticeably alter the flavour; it is usually dissolved first in ethanol or another co-solvent before addition to aqueous preparations.