A7070858
Ethylvanillin , 10mMinDMSO , 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
| Pack Size | Price | Stock | Quantity |
| 1ml | RMB159.20 | In Stock |
|
| others | Enquire |
Update time: 2022-07-08
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 |
| biological source | synthetic |
| Water Solubility | slightly soluble |
| Sensitive | Light Sensitive |
| Merck | 14,3859 |
| JECFA Number | 893 |
| BRN | 1073761 |
| Stability: | Hygroscopic |
| Cosmetics Ingredients Functions | SOOTHING FRAGRANCE |
| 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) |
