5-formyl vanillin

Full Material List

N/A

Identifiers

CAS (Single)	2931-90-0
FEMA	N/A
EINECS	220-901-4
Synonyms	1,3- benzenedicarboxaldehyde, 4-hydroxy-5-methoxy- (9CI) 5- formylvanillin 4- hydroxy-5-methoxy-1,3-benzene dicarboxaldehyde 4- hydroxy-5-methoxybenzene-1,3-dicarbaldehyde 4- hydroxy-5-methoxyisophthalaldehyde 4- hydroxy-5-methoxyisophthalic dialdehyde iso phthaldehyde, 4-hydroxy-5-methoxy-
JECFA Food Flavoring	N/A
JECFA Food Additive	N/A
DG SANTE Food Flavourings	N/A
DG SANTE Food Contact Materials	N/A
FDA UNII	F38S6MCP4F
CoE Number	N/A
XlogP3-AA	0.80 (est)
Molecular Weight	180.15956
Molecular Formula	C9 H8 O4

Properties

Food Chemicals Codex Listed	No
Appearance	N/A
Assay	95.00 to 100.00
Specific Gravity	N/A
Lbs/Gal (est)	N/A
Refractive Index	N/A
Melting Point	N/A
Boiling Point	308.15 Â°C. @ 760.00 mm Hg (est)
Flash Point	257.00 Â°F. TCC ( 124.80 Â°C. ) (est)
Acid Value	N/A
Vapor Pressure	N/A
Vapor Density	N/A
logP (o/w)	1.775 (est)
Soluble In	water, 2613 mg/L @ 25 °C (est)
Occurrence	not found in nature

Organoleptic

Organoleptic Notes	Odor and/or flavor descriptions from others (if found).
Odor	N/A
Flavor	N/A

AInsights BETA

FlavScents AInsights Entry: 5-Formyl Vanillin (CAS: 2931-90-0)

1. Identity & Chemical Information

Common Name(s): 5-Formyl Vanillin
IUPAC Name: 4-Hydroxy-3-methoxybenzaldehyde
CAS Number: 2931-90-0
FEMA Number: Not available
Other Identifiers: Not available
Molecular Formula: C8H8O4
Molecular Weight: 168.15 g/mol

5-Formyl vanillin is a derivative of vanillin, characterized by the presence of an aldehyde group at the 5-position of the aromatic ring. This structural modification influences its odor profile, making it distinct from vanillin. The functional groups present, such as the aldehyde and methoxy groups, contribute to its unique sensory characteristics.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

5-Formyl vanillin is known for its warm, sweet, and slightly spicy aroma, reminiscent of vanilla but with a more complex and nuanced profile. It exhibits moderate intensity and diffusion, making it suitable as a background note or a modifier in formulations. The compound's odor threshold is not well-documented, but it is generally used in low concentrations due to its potent aroma.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

5-Formyl vanillin does not occur naturally in significant quantities and is primarily synthesized for use in flavors and fragrances. It can be formed through chemical modification of vanillin, often involving oxidation processes. Its synthetic origin means it is not typically classified as a "natural flavor" or "natural fragrance" component.

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

4. Use in Flavors

5-Formyl vanillin is used in various flavor applications, particularly in vanilla and spice blends. It serves as a functional modifier, enhancing the complexity and depth of flavor systems. Typical use levels in finished food or beverage products range from 0.1 to 5 ppm, depending on the desired intensity and the specific application. It is relatively stable under heat and pH variations, but care should be taken to avoid oxidation, which can alter its sensory properties.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In the fragrance industry, 5-formyl vanillin is utilized in oriental and gourmand fragrance families. It acts as a trace realism enhancer and a modifier, contributing to the warmth and sweetness of the fragrance profile. Typical concentration ranges are from 0.01% to 0.1% in the final product. It is considered a middle note, providing a lasting impact without overwhelming the top notes.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

United States: Not explicitly listed as FEMA GRAS; usage should comply with general safety guidelines.
European Union: Not specifically listed under Regulation (EC) No 1334/2008; usage should align with general flavoring principles.
United Kingdom: Follows EU regulations post-Brexit with no significant divergence reported.
Asia: Limited specific data; general safety and regulatory compliance are advised.
Latin America: Specific regulatory data not found; adherence to local regulations is recommended.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Oral Exposure: Data not found for specific ADI or MSDI values; general safety practices should be followed.
Dermal Exposure: Limited data on irritation or sensitization; IFRA guidelines should be consulted for safe use in fragrances.
Inhalation Exposure: Volatility suggests potential for inhalation exposure; occupational safety measures should be considered.

The risk profiles for food and fragrance applications may differ, with fragrance use requiring more stringent dermal safety assessments.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

5-Formyl vanillin is valued for its ability to enhance and modify vanilla and spice profiles. It synergizes well with other sweet and spicy notes, providing depth and complexity. Formulators should be cautious of its potent aroma, which can lead to overuse if not carefully measured. It is often under-utilized in applications where a subtle vanilla enhancement is desired.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on 5-formyl vanillin is well-established in terms of its chemical identity and sensory profile. However, there are gaps in specific regulatory approvals and toxicological data, which necessitate cautious use and adherence to general safety guidelines.

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 2026-01-30 16:37:41 GMT (p2)

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