Ethyl Vanillin CAS 121-32-4
Food Additives 2025-03-02
Introduction to Ethyl Vanillin (CAS 121-32-4)
Ethyl Vanillin, with a CAS number of 121-32-4. is a synthetic compound that has gained significant importance in the food and fragrance industries. Known for its potent aroma and stability, Ethyl Vanillin serves as a key ingredient in enhancing the sensory experience of various products.
Key Properties of Ethyl Vanillin
| Property | Details |
|---|---|
| CAS Number | 121-32-4 |
| Chemical Formula | C9H10O3 |
| Molecular Weight | 166.174 g/mol |
| Appearance | White to pale yellow needle-like crystals |
| Melting Point | 76-78°C |
| Boiling Point | 295.1°C at 760 mmHg |
| Solubility | Soluble in alcohols, ethers, chloroform, and sodium hydroxide solutions |
| Aroma Intensity | Approximately 3-4 times stronger than vanillin |
Ethyl Vanillin is produced through various synthetic routes, ensuring a steady supply to meet the demands of the food and fragrance industries. Its production typically involves reacting ethyl vanillate with sodium methoxide or sodium hydroxide, followed by acidification to yield Ethyl Vanillin.
In the food industry, Ethyl Vanillin is primarily used as a flavoring agent, particularly in chocolates and confectionery products. Its rich and lasting aroma enhances the overall taste experience, making it a highly valued ingredient. Additionally, it finds application in perfumes, cosmetics, and tobacco products, where its potent aroma contributes to the overall sensory appeal.
The stability of Ethyl Vanillin under various conditions, such as heat and light exposure, makes it an ideal choice for use in a wide range of products. Its resistance to degradation ensures that the aroma remains consistent and long-lasting, providing a consistent sensory experience to consumers.
In conclusion, Ethyl Vanillin (CAS 121-32-4) is a versatile compound with significant importance in the food and fragrance industries. Its potent aroma, stability, and versatility make it an essential ingredient in enhancing the sensory experience of various products.
