Ethyl Vanillin
Aroma Chemical Base Note CAS 121-32-4
Sweet, creamy vanilla, richer and more powerful than vanillin, with a soft caramel and chocolate facet. Tenacious, it deepens gourmand, oriental and amber accords.
Odor profile
| Note | Base Note |
| Descriptor 1 | Gourmand |
| Descriptor 2 | Vanilla |
| Descriptor 3 | Caramel |
| Odor Impact1 | 600 |
| Tenacity1 | 270 h |
| Tenacity2 | 400 h |
1 Source: PerfumersWorld
2 Source: The Good Scents Company
Both tenacity figures are blotter life. The two labs use different evaluation protocols, so the numbers are not directly comparable — read them as two independent readings, not as a contradiction.
Identification
| CAS Number | 121-32-4 |
| INCI Name | Ethyl vanillin |
| Category | Aroma Chemical |
| Formula | C9H10O3 |
| Mol. Weight | 166.17 |
| IUPAC Name | 3-ethoxy-4-hydroxybenzaldehyde |
| InChIKey | CBOQJANXLMLOSS-UHFFFAOYSA-N |
Synonyms
Bourbonal, ethoxy-4-hydroxybenzaldehyde, 3-ethoxy-4-hydroxybenzaldehyde, Ethyl protocatechualdehyde-3-ethyl Ether, Ethyl Protal, Benzaldehyde, 3-ethoxy-, 4-hydroxy, Ethylprotal, Quatrovanil, Rhodiarome, Vanbeenol, Vanillal Protocatechu aldehyde methyl ethyl ether, 3-Methoxy-4-ethoxy benzaldehyde, Ethyl vanillin (true chemical name), ethavan, ethovan, 3-ethoxy protocatechualdehyde, 2-ethoxy-4-formyl phenol, 3-ethoxy-4-hydroxy-benzaldehyde, 3-ethoxy-4-oxidanyl-benzaldehyde, 3-ethoxyprotocatechualdehyde, ethyl protocatechuic aldehyde, ethyl vanillin 10% dpg, ethyl vanillin FCC, ethyl vanillin N.F., ethyl vanillin NF, ethyl vanillin synthetic, ethylprotocatechualdehyde-3-ethyl ether, ethylprotocatechuic aldehyde, ethylvanillin, 4-hydroxy-3-ethoxybenzaldehyde, protocatechuic aldehyde ethyl ether, quantrovanil, rhodiascent, vanirome, vanillin, ethyl-
Physical and chemical data
| Boiling Point | 285.0 °C |
| Melting Point | 77.8 °C |
| Flash Point | 145.0 °C |
| Vapor Pressure | 0.0000104 [mmHg] |
| LogP | 1.6 |
| Solubility | In water, 2,822 mg/L at 25 °C |
| Appearance | Ethyl vanillin appears as colorless crystals. More intense vanilla odor and taste than vanillin. (NTP, 1992) |
All figures on this page are guide values collected from public reference works and supplier declarations. They differ between batches, origins and qualities. The data sheet of your own supplier is always the authoritative document for the material you actually use.