Ethylvanillin , 98% , 121-32-4

Synonym(s):
3-Ethoxy-4-hydroxybenzaldehyde;Ethylvanillin;NSC 1803;NSC 67240

CAS NO.：121-32-4

Empirical Formula: C9H10O3

Molecular Weight: 166.17

MDL number: MFCD00006944

EINECS: 204-464-7

PRODUCT Properties

• Melting point: 74-77 °C (lit.)
• Boiling point: 285°C
• Density: 1.1097 (rough estimate)
• vapor pressure: <0.01 mm Hg ( 25 °C)
• FEMA: 2464 | ETHYL VANILLIN
• refractive index: 1.4500 (estimate)
• Flash point: 127°C
• storage temp.: Store below +30°C.
• solubility: 2.82g/l
• form: Fine Crystalline Powder
• pka: 7.91±0.18(Predicted)
• color: White to off-white
• Odor: at 10.00 % in dipropylene glycol. sweet creamy vanilla caramel
• Odor Type: vanilla
• Water Solubility: slightly soluble
• Sensitive: Light Sensitive
• Merck: 14,3859
• JECFA Number: 893
• BRN: 1073761
• Stability: Hygroscopic
• LogP: 1.58 at 25℃
• CAS DataBase Reference: 121-32-4(CAS DataBase Reference)
• NIST Chemistry Reference: 3-Ethoxy-4-hydroxybenzadehyde(121-32-4)
• EPA Substance Registry System: Ethyl vanillin (121-32-4)

Description and Uses

Ethyl Vanillin, is used as a flavorant, which is about three times as potent as vanillin (V097500) and can be utilized in the production of chocolate. It has also shown to have antioxidant properties.

Safety

• Symbol(GHS): GHS07
• Signal word: Warning
• Hazard statements: H319
• Precautionary statements: P305+P351+P338
• Hazard Codes: Xn,Xi
• Risk Statements: 22-36/37/38
• Safety Statements: 26-36
• WGK Germany: 1
• RTECS: CU6125000
• Hazard Note: Harmful/Irritant/Light Sensitive
• TSCA: Yes
• HS Code: 29124200
• Hazardous Substances Data: 121-32-4(Hazardous Substances Data)
• Toxicity: LD50 orally in rats: >2000 mg/kg, P. M. Jenner et al., Food Cosmet. Toxicol. 2, 327 (1964)