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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.
Molar Weight | 166.17 g/mol |
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Melting Point | 76-78 °C |
Boiling Point | 295.1 °C |
Flash Point | 127 °C |
Specific Gravity | 0.636 - 0.640 g/cc |
Particle Size |
Synonyms: 3-ethoxy-4-hydroxybenzaldehyde, Ethyl Vanillin
Chemical Formula: C9H10O3
CAS Number: 121-32-4