Product Name	Ethyl vanillin
CAS	121-32-4
Melting point	74-77 °C (lit.)
Boiling point	285°C
Density	1.1097 (rough estimate)
Storage conditions	Store below +30°C
Solubility	Dissolved in methanol, solubility of 0.1g/mL, clarified
Morphological	Crystalline Powder
Acidity coefficient (pKa)	7.91±0.18(Predicted)
Color	White to almost white
Purity	98%
Shelf life	2 years

Intro

Ethyl vanillin is a broad spectrum of spices, is one of the most important synthetic spices in the world today, is an indispensable important raw material in the food additive industry, its aroma is 3-4 times that of vanillin, with a strong aroma of vanillin, and stay lasting. Widely used in food, chocolate, ice cream, beverages and daily cosmetics to enhance and fix the aroma. In addition, it can also be used as an additive for feed, a brightening agent for electroplating industry, and an intermediate for pharmaceutical industry.

Aroma of Ethyl vanillin

Ethyl vanillin has the aroma of vanillin, but it is more elegant than vanillin, and the aroma intensity is 3-4 times higher than vanillin.

Use 

Baisfu Ethyl vanillin is a broad spectrum of spices, is one of the most important synthetic spices in the world today, is an indispensable important raw material in the food additive industry, its aroma is 3 to 4 times that of vanillin, and stay lasting. Because of the strong aroma and small amount of addition, it can effectively reduce the bitterness in food, and is an alternative to vanillin, and can reduce costs. It is widely used in food, chocolate, ice cream, beverages and daily cosmetics to enhance and fix the aroma. In addition, it can also be used as an additive for feed; Intermediates in the pharmaceutical industry.

Preparation

Ethyl vanillin can be synthesized from catechol. Catechol is ethylated to o-ethoxyphenol (1). This ether is condensed with glyoxylic acid to obtain the corresponding mandelic acid derivative (2), which is oxidized (3) and decarboxylated to form ethyl vanillin (4).