Ethyl Vanillin

As a flavouring agent, ethyl vanillin due to its fragrance potential is used in the production of chocolate. It is used in the food and beverage industry as a flavouring agent, specifically for the flavouring of foods, chocolates, ice creams, and beverages.

Synonyms
3-ethoxy-4-hydroxybenzaldehyde, Ethyl Vanillin
Chemical Formula
C9H10O3
CAS Number
121-32-4

Characteristics

Molar Weight
166.17 g/mol
Melting Point
76-78 °C
Boiling Point
295.1 °C
Flash Point
127 °C
Density
0.636 - 0.640 g/cc
Forms
Powder, White, Yellow, Crystalline

Uses and Applications

Key applications

  • Fragrances
  • Flavouring agent
  • Confectionery
  • Pharmaceuticals
  • Beverage
  • Personal care
  • Beauty products