4-羟基-3-乙氧基苯甲醛

Description

Ethyl Vanillin FCC · CAS 121-32-4 · C9H10O3. UNII YC9ST449YJ. Boiling Point: 285 °C; Boiling Point: 285.00 to 294.00 °C. @ 760.00 mm Hg; Melting Point: 171 to 172 °F (NTP, 1992).

Identification

CAS Registry Number	121-32-4
PubChem CID	8467
Molecular formula	C9H10O3
IUPAC name	3-ethoxy-4-hydroxybenzaldehyde
UNII (FDA)	YC9ST449YJ
FEMA number	2464
JECFA number	893

Computed Descriptors

Molecular Weight	166.17
XLogP3	1.6
Hydrogen Bond Donor Count	1
Hydrogen Bond Acceptor Count	3
Rotatable Bond Count	3
Exact Mass	166.062994177
Monoisotopic Mass	166.062994177
Topological Polar Surface Area	46.5
Heavy Atom Count	12
Formal Charge	0

Physical & Chemical Properties

Boiling Point	285 °C
Boiling Point	285.00 to 294.00 °C. @ 760.00 mm Hg
Melting Point	171 to 172 °F (NTP, 1992)
Melting Point	76.7 °C
Melting Point	76 - 78 °C
Flash Point	145 °C (293 °F) - closed cup
Solubility	In water, 2,822 mg/L at 25 °C
Solubility	2.82 mg/mL at 25 °C
Vapor Pressure	0.0000104 [mmHg]
Vapor Pressure	1.04X10-5 mm Hg at 25 °C

Physical description & handling notes

• Ethyl vanillin appears as colorless crystals. More intense vanilla odor and taste than vanillin. (NTP, 1992)
• Large Crystals; CBI; Other Solid; Dry Powder; Liquid; Liquid
• Colorless, white, or slightly yellow solid with an intense vanilla odor; [HSDB] White crystalline powder; [MSDSonline]
• Solid
• colourless or slightly yellow crystal flakes with an intense vanilla odour
• Fine, crystalline needles

Regulatory Status

Regulatory & Food Contact	EU Flavoring substances FDA Substance added to food: FLAVORING AGENT OR ADJUVANT, PH CONTROL AGENT Flavoring Agents FLAVOURING_AGENT: Flavouring Agent Floral 3-ETHOXY PROTOCATECHUALDEHYDE
GHS notification summary	78.7% (1611 / 2046)

GHS Hazard Classification

GHS notification summary	78.7% (1611 / 2046)
Reported hazard statements	H319 (20.7%), H302, H315, H335, H402, H412

Documented Uses

• Used in perfumes, flavors, and organic synthesis; [HSDB]
• Used as a chemical intermediate
• Flavors, to replace or fortify vanillin.
• Table: Reported uses (ppm): (Flavor and Extract Manufacturers' Association, 1994) [Table#2519]
• Ethyl vanillin is used extensively in the chocolate industry. It gives a sweet, balsamic note to flowery and fruity perfume compositions.
• Flavouring Agent -> FLAVOURING_AGENT -> JECFA Functional Classes

Synonyms

3-Ethoxy-4-hydroxybenzaldehyde; ETHYL VANILLIN; Ethylvanillin; 121-32-4; Vanillal; Ethylprotal; Bourbonal; Ethavan; Ethovan; Vanirom; Vanilal; Quantrovanil; 4-Hydroxy-3-ethoxybenzaldehyde; Benzaldehyde, 3-ethoxy-4-hydroxy-; Rhodiarome; Vanillin, ethyl-

Frequently Asked Questions

What are the CAS number and molecular formula of Ethyl Vanillin FCC?

CAS 121-32-4; molecular formula C9H10O3; molecular weight — g/mol.

What other names is Ethyl Vanillin FCC known by?

3-Ethoxy-4-hydroxybenzaldehyde, ETHYL VANILLIN, Ethylvanillin, 121-32-4, Vanillal, Ethylprotal.

What is the regulatory status of Ethyl Vanillin FCC?

Documented regulatory listings: EU Flavoring substances; FDA Substance added to food: FLAVORING AGENT OR ADJUVANT, PH CONTROL AGENT; Flavoring Agents.

Is Ethyl Vanillin FCC classified as hazardous?

78.7% of GHS notifications report no hazard classification (1611 of 2046).

What are the key physical properties of Ethyl Vanillin FCC?

Boiling Point: 285 °C; Boiling Point: 285.00 to 294.00 °C. @ 760.00 mm Hg; Melting Point: 171 to 172 °F (NTP, 1992); Melting Point: 76.7 °C.

Facts on this page are taken from PubChem (US National Library of Medicine) and Wikidata. Grade-specific data — assay, moisture, particle size, packaging, shelf life — is issued per batch on the COA and is not published here.