1. Chemical structure and basic information
Chemical name: 3-ethoxy-4-hydroxybenzaldehyde
Molecular formula: C₉H₁₀O₃
CAS number: 121-32-4
Structural formula: The 3rd position of the benzene ring is ethoxy (-OCH₂CH₃), the 4th position is hydroxyl (-OH), and the 1st position is aldehyde (-CHO).
Physical properties: White to slightly yellow crystalline powder, melting point about 76–78°C, slightly soluble in water, easily soluble in organic solvents such as ethanol and ether.

2. Characteristics and advantages
Aroma characteristics: It has a sweet aroma similar to vanilla beans, and the aroma intensity is about 3 times that of vanillin, and the fragrance lasts longer.
Stability: Excellent high temperature resistance, suitable for baking and high temperature processed foods (such as biscuits and chocolate).
Economical efficiency: Due to the small amount and strong effect, the cost-effectiveness is higher than natural vanillin.

3. Application fields
Food industry: widely used in ice cream, dairy products, beverages, candies, etc., giving vanilla flavor.
Daily chemical products: added to perfume, skin care products, shampoo, providing mild sweet fragrance.
Tobacco industry: used as tobacco flavor to improve the taste of smoke.
Medical field: used as flavoring agent in pharmaceutical syrups and chewing tablets.

4. Comparison with vanillin
Structural difference: vanillin is 3-methoxy-4-hydroxybenzaldehyde, and p-ethyl vanillin replaces methoxy with ethoxy.
Performance difference: stronger and more stable aroma, but less natural (vanillin can be extracted from nature, ethyl type is mostly synthetic).

5. Precautions
Storage conditions: keep away from light, sealed and stored in a cool place to prevent oxidation and discoloration.
Incompatibility taboo: avoid coexistence with strong oxidants and alkaline substances to avoid decomposition and failure.