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

1. Identity & Chemical Information

Ethyl vanillin is a synthetic flavoring agent known for its intense vanilla aroma. Its IUPAC name is 3-ethoxy-4-hydroxybenzaldehyde. The CAS number for ethyl vanillin is 121-32-4, and it is recognized by FEMA with the number 2464. Other identifiers include the FL number 05.015 and CoE number 153. The molecular formula of ethyl vanillin is C9H10O3, with a molecular weight of 166.17 g/mol. The compound features an aldehyde group, which is crucial for its characteristic vanilla odor, and an ethoxy group that enhances its intensity compared to vanillin.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Ethyl vanillin is characterized by a strong, sweet, creamy vanilla odor and flavor. It is more potent than vanillin, with a higher intensity and a slightly different profile due to the ethoxy group. The taste threshold for ethyl vanillin is lower than that of vanillin, making it a powerful impact note in flavor formulations. It is often used to impart a rich vanilla character and is valued for its ability to enhance the overall sweetness and creaminess of a product.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Ethyl vanillin does not occur naturally and is synthesized through chemical processes. It is typically produced via the ethylation of vanillin, which itself can be derived from lignin or guaiacol. Due to its synthetic origin, ethyl vanillin cannot be labeled as a "natural flavor" under most regulatory frameworks, although it is widely accepted in artificial flavor applications.

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

4. Use in Flavors

Ethyl vanillin is extensively used in flavor formulations, particularly in the confectionery, bakery, and dairy industries. It serves as a primary vanilla note and is often used in combination with vanillin to create a more complex vanilla profile. Typical use levels in finished products range from 5 to 50 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 products.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In the fragrance industry, ethyl vanillin is used to impart a sweet, creamy vanilla note. It is commonly found in oriental and gourmand fragrance families and is used in products such as perfumes, lotions, and candles. Ethyl vanillin acts as a base note due to its moderate volatility, providing lasting sweetness and warmth. Typical concentrations in fragrance formulations range from 0.1% to 1%, depending on the desired intensity.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

In the United States, ethyl vanillin is recognized as GRAS (Generally Recognized As Safe) by FEMA for use in food. The European Union permits its use under Regulation (EC) No 1334/2008, with the FL number 05.015. In the United Kingdom, post-Brexit regulations align with EU standards. In Asia, ethyl vanillin is approved for use in countries like Japan and China, though specific limits may vary. In Latin America, countries such as Brazil and those in MERCOSUR also permit its use, often aligning with international standards.

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 exposure levels. For oral exposure, the ADI (Acceptable Daily Intake) is not explicitly defined, but it is used within industry-typical levels without adverse effects. Dermal exposure in fragrances is generally safe, with low potential for irritation or sensitization, as supported by IFRA guidelines. Inhalation exposure is minimal due to its low volatility, but occupational safety measures should be observed during handling in concentrated forms.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Ethyl vanillin is valued for its intense vanilla aroma and flavor, offering a cost-effective alternative to natural vanilla extracts. It synergizes well with other sweet and creamy notes, enhancing the overall profile of a formulation. Formulators should be cautious of its potency to avoid overpowering other flavors. It is often underused in applications where a robust vanilla note is desired, such as in chocolate or caramel flavors.

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 clarification. Overall, the confidence in the safety and efficacy of ethyl vanillin in both flavor and fragrance applications is high.

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

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 2026-01-21 18:18:57 GMT (p2)