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

    Ethyl Vanillin CAS 121-32-4

    Ethyl Vanillin, also called 3-ethoxy-4-hydroxybenzaldehyde or bourbonal, CAS 121-32-4, is a white to slightly off-white crystalline flavor compound supplied in food or pharma grade. Confirm the required grade and specification, then request a quotation with COA/TDS/SDS for bulk supply.

    • 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

    Ethyl Vanillin CAS 121-32-4 is a synthetic flavor compound, also known as 3-ethoxy-4-hydroxybenzaldehyde or bourbonal, with molecular formula C9H10O3, molecular weight about 166.17 and EINECS 204-464-7.

    Synonyms: 3-Ethoxy-4-hydroxybenzaldehyde; Bourbonal; 4-Hydroxy-3-ethoxybenzaldehyde; Protocatechualdehyde 3-ethyl ether; Ethylvanillin.

    CAS: 121-32-4.

    It has the molecular formula C9H10O3 and a molecular weight of about 166.17 g/mol.

    It appears as a white to slightly off-white crystalline powder with a strong sweet, creamy vanilla aroma.

    A typical specification includes assay of at least 99–99.5%, a melting point of about 76–78 °C, loss on drying of at most 0.5% and controlled heavy-metal content.

    It is sparingly soluble in water but freely soluble in ethanol and oils.

    It is about 3 to 4 times more intense than standard vanillin because of its ethoxy substitution.

    It disperses well in chocolate, creams, butter frostings and other high-fat foods because it is more soluble in fats and oils than in water.

    Its heat stability and long-lasting base note make it useful in baked goods and confectionery.

    In fine fragrance and cosmetics it provides a warm, sweet, balsamic note.

    It is also used in some industrial processes such as electroplating, where it can act as a leveling or brightening agent.

    Formulators should reduce the dosage compared with standard vanillin and validate the final flavor or fragrance profile in the target matrix.

    Store in a cool, dry, well-ventilated area in airtight packaging to preserve aroma and prevent moisture pickup.

    Confirm appearance, assay, melting point, loss on drying, heavy metals, microbial limits and residual solvent limits as required.

    Use dust masks or respirators and eye protection during handling, and wash skin contact with soap and water.

    Confirm packaging with the requested quantity and destination requirements.

    The page is an RFQ entry point and does not state stock, price, MOQ or fixed lead time.

    For an RFQ, state the intended use, required grade and specification, quantity, packaging, destination and document needs.

    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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