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    Related: Aromatic Aldehyde Cinnamaldehyde Caryophyllene Oxide
    • Ethyl Vanillin CAS 121-32-4

    Ethyl Vanillin CAS 121-32-4

    Ethyl Vanillin CAS 121-32-4 is a synthetic organic aldehyde chemically defined as 3-ethoxy-4-hydroxybenzaldehyde , functioning primarily as a concentrated flavoring agent in food processing and a masking agent in pharmaceutical formulations. Often referred to as Bourbonal or 4-Hydroxy-3-ethoxybenzaldehyde, this white crystalline powder provides a flavor profile approximately three times stronger than methyl vanillin and is utilized to enhance olfactory notes in fragrance compounding and as a brightening agent in industrial electroplating baths. We provide professional access to this material with competitive factory pricing and the ability to meet customized specifications for various manufacturing requirements. Our commitment to technical transparency ensures that every shipment is accompanied by comprehensive MSDS, TDS, COA documentation to support your quality assurance protocols, and we maintain capacity for consistent bulk supply to facilitate large-scale industrial operations.

    • CAS: 121-32-4
    • Synonyms: 3-Ethoxy-4-hydroxybenzaldehyde, Bourbonal, 4-Hydroxy-3-ethoxybenzaldehyde, Protocatechualdehyde 3-ethyl ether, Ethylvanillin
    • Einecs: 204-464-7
    • Molecular Formula: C9H10O3
    • Grade: Food/Pharma Grade
    • Package: 25kg/bag (Plastic woven bag with PE liner) or 500kg/1000kg Jumbo Bag.
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    Product Description

    1 Physicochemical Properties
    2 Key Application Fields
    3 Safety and Precautionary Measures
    4 Storage Conditions:

    Physicochemical Properties

    For your Quality Assurance team and R&D developers, consistent specifications are key. Here is the technical profile of our Ethyl Vanillin:

    PropertySpecification
    Chemical Name3-Ethoxy-4-hydroxybenzaldehyde
    CAS Number121-32-4
    AppearanceWhite to slightly off-white crystalline powder
    OdorIntense, sweet, creamy vanilla smell (approx. 3x stronger than Vanillin)
    Purity (Assay)≥ 99.5%
    Melting Point76.0°C – 78.0°C
    SolubilitySparingly soluble in water; freely soluble in alcohol and oils
    Loss on Drying≤ 0.5%
    Heavy Metals≤ 10 ppm

    Key Application Fields

    Ethyl Vanillin is versatile, but it shines best in environments where a strong, lasting aroma is required.

    1. Food & Confectionery This is the primary market. It is widely used in chocolate manufacturing because it withstands high processing temperatures better than many natural extracts. It creates the “base note” in ice creams, cookies, and sweet breads.

    • Tip: Because it is more soluble in fats than water, it is perfect for high-fat content foods like creams and butter frostings.

    2. Fine Fragrances and Cosmetics In the perfume industry, Ethyl Vanillin provides a warm, powdery, balsamic note. It acts as a fixative, helping the scent last longer on the skin. You will also find it in soaps and shampoos where a comforting, sweet scent is desired.

    3. Pharmaceutical Masking Medicines often taste bitter. Ethyl Vanillin is excellent at masking unpleasant tastes in syrups and chewable tablets due to its intense sweetness and lingering aftertaste.

    4. Electroplating A lesser-known use: it is sometimes used as a brightening agent in the electroplating industry to ensure smooth, shiny metal surfaces.

    Safety and Precautionary Measures

    Although Ethyl Vanillin is a GRAS (Generally Recognized As Safe) food additive, handling the raw concentrated powder requires standard industrial safety protocols.

    • Dust Control: Like many fine powders, it can form combustible dust concentrations in the air. Ensure your facility has proper ventilation and dust extraction systems.
    • Eye & Skin Protection: Direct contact with the pure crystal can cause mild irritation. Workers should wear safety goggles, gloves, and long sleeves during weighing and mixing.
    • Inhalation: Avoid breathing in the dust. A standard dust mask (N95 type) is recommended during handling to prevent respiratory tract irritation.

    For the aromatic intermediate used in ethyl-vanillin synthesis, see 2-Ethoxyphenol.

    Storage Conditions:

    Storage is critical for Ethyl Vanillin. If handled incorrectly, the product can degrade or discolor.

    1. Avoid Iron Contact: This is the most important rule. Ethyl Vanillin reacts with iron to turn a pinkish-red color. Ensure all scoops, drums, and processing equipment are made of stainless steel or plastic.
    2. Light and Air: The product is sensitive to oxidation. Store in tight, light-resistant containers (usually fiber drums with sealed PE liners).
    3. Temperature: Keep in a cool, dry place (below 25°C). High heat can cause the crystals to clump or fuse, making them difficult to dissolve later.

    FAQ - Technical & Supply Chain

    • Q:

      What is Ethyl Vanillin CAS 121-32-4?

      A: Ethyl Vanillin CAS 121-32-4 is a synthetic flavor compound with the chemical name 3-ethoxy-4-hydroxybenzaldehyde, molecular formula C9H10O3, molecular weight about 166.17 g/mol, and EINECS 204-464-7. It is a white to slightly off-white crystalline powder with a strong sweet, creamy vanilla aroma.
    • Q:

      How should Ethyl Vanillin dosage compare with regular Vanillin?

      A: Ethyl Vanillin is generally about 3 to 4 times more intense than standard vanillin because of its ethoxy substitution. Formulators should reduce the dosage accordingly and validate the final flavor or fragrance profile in the target matrix.
    • Q:

      What are the key food/pharma-grade specifications for Ethyl Vanillin?

      A: Typical specifications include a white to slightly off-white crystalline powder, assay of at least 99-99.5%, melting point around 76-78 C, loss on drying at or below 0.5%, and controlled heavy-metal content. It is sparingly soluble in water but freely soluble in ethanol and oils.
    • Q:

      Why is Ethyl Vanillin especially suitable for chocolate and high-fat food applications?

      A: Ethyl Vanillin is more soluble in fats and oils than in water, so it disperses well in chocolate, creams, butter frostings, and other high-fat foods. Its heat stability and long-lasting base note also make it useful in baked goods and confectionery.
    • Q:

      Can Ethyl Vanillin be used outside food and flavor applications?

      A: Yes. In addition to food and beverages, Ethyl Vanillin is used in fine fragrance and cosmetics for its warm, sweet, balsamic note. It is also used in some industrial processes, such as electroplating, where it can function as a leveling or brightening agent.

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