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

1. Identity & Chemical Information

Ethyl vanillin is a synthetic flavoring agent commonly used in the food and fragrance industries. Its IUPAC name is 3-ethoxy-4-hydroxybenzaldehyde. The CAS number for ethyl vanillin is 121-32-4, and it is also identified by FEMA number 2464. Other identifiers include FL number 05.015 and CoE number 151. The molecular formula of ethyl vanillin is C9H10O3, with a molecular weight of 166.18 g/mol. Ethyl vanillin contains an aldehyde functional group, which is crucial for its characteristic vanilla-like odor. The presence of the ethoxy group enhances its potency compared to vanillin, making it a preferred choice in various applications.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Ethyl vanillin is renowned for its intense, sweet, creamy vanilla aroma, which is more potent than natural vanillin. It is often described as having a rich, warm, and slightly floral scent with a hint of spice. The flavor profile is similarly sweet and creamy, making it a popular choice for enhancing vanilla notes in food products. The odor threshold of ethyl vanillin is relatively low, allowing it to impart a strong vanilla character even at minimal concentrations. It serves as an impact note in formulations, providing a robust vanilla backbone that enhances the overall sensory experience.

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. Although ethyl vanillin is not found in nature, it is often used in products labeled as "natural flavor" due to its synthetic origin from natural precursors. Its formation does not involve natural pathways like the Maillard reaction or fermentation, distinguishing it from naturally occurring flavor compounds.

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

4. Use in Flavors

Ethyl vanillin is extensively used in flavor formulations, particularly in the bakery, confectionery, and dairy industries. It enhances vanilla flavors and is often used in chocolate, ice cream, and baked goods. Its functional role in flavor systems includes acting as an impact note and providing background realism. Typical use levels in finished food products range from 5 to 50 ppm, with higher concentrations used in more robust applications. Ethyl vanillin is stable under heat and acidic conditions, making it suitable for various food processing environments.

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 to perfumes and personal care products. It is commonly found in oriental and gourmand fragrance families, where it serves as a modifier or impact note. Typical concentration ranges in fragrances are from 0.1% to 1%, depending on the desired intensity. Ethyl vanillin contributes to the base notes of a fragrance due to its moderate volatility, providing lasting sweetness and warmth.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

In the United States, ethyl vanillin is recognized as Generally Recognized As Safe (GRAS) by FEMA for use in food. In the European Union, it is approved under Regulation (EC) No 1334/2008 and assigned FL number 05.015. The United Kingdom follows similar regulations post-Brexit. In Asia, ethyl vanillin is permitted in countries like Japan and China, with specific usage guidelines. In Latin America, countries such as Brazil and those in MERCOSUR also allow its use, with harmonized assumptions across the region. There are no significant regulatory uncertainties, but formulators should verify compliance with local regulations.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Ethyl vanillin is considered safe for oral exposure in flavor applications, with an acceptable daily intake (ADI) established by regulatory bodies. The threshold of toxicological concern (TTC) and margin of safety are well-documented, ensuring its safe use in food. For dermal exposure in fragrances, ethyl vanillin is generally non-irritating and non-sensitizing, with IFRA standards providing guidance on safe usage levels. Inhalation exposure is minimal due to its low volatility, but occupational safety measures should be observed during handling. The risk profiles for food and fragrance applications are similar, with no significant differences noted.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Ethyl vanillin is valued for its potent vanilla aroma and flavor, offering a cost-effective alternative to natural vanillin. It synergizes well with other sweet and creamy notes, enhancing the overall profile of formulations. Common pitfalls include overuse, which can lead to an overpowering or artificial taste. It is frequently under-used in complex formulations where its impact could enhance the overall sensory experience. Formulators should balance its intensity with other components to achieve the desired effect.

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, although some undocumented practices may exist. There are no significant data gaps or regulatory ambiguities, providing formulators with confidence in its use.

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 2026-08-31 14:10:11 GMT (p2)