FlavScents AInsights Entry: Ethyl Vanillin (CAS: 121-32-4)

1. Identity & Chemical Information

• Common Name(s): Ethyl Vanillin
• IUPAC Name: 3-ethoxy-4-hydroxybenzaldehyde
• CAS Number: 121-32-4
• FEMA Number: 2464
• Other Identifiers: FL No. 05.005
• Molecular Formula: C9H10O3
• Molecular Weight: 166.17 g/mol

Ethyl vanillin is a synthetic compound that belongs to the class of benzaldehydes. It is structurally similar to vanillin but with an ethoxy group replacing the methoxy group. This modification enhances its potency and alters its sensory characteristics. The presence of the aldehyde group is crucial for its characteristic vanilla-like odor, which is more intense than that of vanillin.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Ethyl vanillin is renowned for its strong, sweet, and creamy vanilla-like odor and flavor. It is often described as having a more intense and slightly more ethereal vanilla note compared to vanillin. The compound is used as an impact note in flavor formulations, providing a rich and long-lasting vanilla character. Its odor threshold is lower than that of vanillin, making it a potent flavoring agent even at low concentrations.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Ethyl vanillin does not occur naturally and is synthesized for commercial use. It is typically produced through the chemical modification of guaiacol or lignin-derived vanillin. Despite its synthetic origin, ethyl vanillin is often used in "natural flavor" formulations due to its sensory similarity to natural vanilla.

Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs

4. Use in Flavors

Ethyl vanillin is widely used in various flavor categories, including bakery, confectionery, dairy, and beverages. It serves as a primary vanilla note or as a modifier to enhance the complexity of vanilla flavors. Typical use levels in finished products range from 1 to 20 ppm, with higher concentrations used in applications requiring a pronounced vanilla character. Ethyl vanillin is stable under heat and acidic conditions, making it suitable for a wide range of food applications.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In perfumery, ethyl vanillin is used across various fragrance families, including oriental, gourmand, and floral compositions. It acts as a base note, providing warmth and sweetness, and is often used to enhance the richness of vanilla accords. Typical concentrations in fragrance formulations range from 0.1% to 1%, depending on the desired intensity and product type. Its moderate volatility allows it to contribute to both the middle and base notes of a fragrance.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States: Ethyl vanillin is approved by the FDA and is listed as GRAS by FEMA for flavor use.
• European Union: Authorized under Regulation (EC) No 1334/2008 with FL No. 05.005.
• United Kingdom: Follows EU regulations post-Brexit with no significant divergence.
• Asia: Approved for use in Japan and China, with specific usage limits in certain applications.
• Latin America: Generally recognized as safe, with specific regulations varying by country.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Ethyl vanillin is considered safe for use in food and fragrances at typical concentrations. For oral exposure, it has a high margin of safety with no adverse effects reported at typical usage levels. Dermal exposure in fragrance applications is generally well-tolerated, with low potential for irritation or sensitization. Inhalation exposure is minimal due to its low volatility. Overall, the risk profiles for food and fragrance applications are similar, with no significant safety concerns.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Ethyl vanillin is valued for its intense vanilla character and stability, making it a versatile ingredient in both flavors and fragrances. It synergizes well with other vanilla compounds and can enhance the sweetness and richness of formulations. Common pitfalls include overuse, which can lead to an overpowering or artificial taste. It is often underutilized in complex flavor systems where its impact can be maximized.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on ethyl vanillin is well-established, with comprehensive documentation available from authoritative sources. Industry practices are well-documented, though some regional regulatory nuances may require further verification. Overall, the confidence in the data quality is high, with minimal gaps or ambiguities.

Citation hooks: FlavScents

QA Check

• All required sections 1-9 are present
• "Citation hooks:" line is present under each section
• Flavor section includes ppm ranges
• Toxicology section covers oral, dermal, inhalation
• Regulatory section mentions US, EU, UK, Asia, Latin America
• If complex natural material: includes section 5a (not applicable here)

About FlavScents AInsights (Disclosure)
FlavScents AInsights integrates information from authoritative government, scientific, academic, and industry sources to provide applied, exposure-aware insight into flavor and fragrance materials. Data are drawn from regulatory bodies, expert safety panels, peer-reviewed literature, public chemical databases, and long-standing professional practice within the flavor and fragrance community. Where explicit published values exist, they are reported directly; where gaps remain, AInsights reflects widely accepted industry-typical practice derived from convergent sensory behavior, historical commercial use, regulatory non-objection, and expert consensus. All such information is clearly labeled to distinguish documented data from professional guidance or informed estimation, with the goal of offering transparent, practical, and scientifically responsible context for researchers, formulators, and regulatory specialists. This section is generated using advanced computational language modeling to synthesize and structure information from established scientific and regulatory knowledge bases, with the intent of supporting—not replacing—expert review and judgment.

Generated 2026-02-24 20:02:30 GMT (p2)