vanillyl acetate

vanillyl acetate

Full Material List

(4-formyl-2-methoxyphenyl) acetate

Identifiers

FEMA	3108
CAS	881-68-5
EINECS	212-920-1
Synonyms	acethyl vanillin acetovanillin 4- acetoxy-3-methoxybenzaldehyde 4-( acetyl oxy)-3-methoxybenzaldehyde acetyl vanillin 4-( acetyloxy)-3-methoxybenzaldehyde acetylvanillin 4-O- acetylvanillin O- acetylvanillin benzaldehyde, 4-(acetyloxy)-3-methoxy- 4- formyl-2-methoxyphenol acetate 4- formyl-2-methoxyphenyl acetate (4- formyl-2-methoxyphenyl) acetate 3- methoxy-4-acetoxybenzaldehyde 3- methoxy-4-acetoxybenzaldehyde natural vanillin acetate vanillin acetate natural vanillin, acetate
JECFA Food Flavoring	890
JECFA Food Additive	N/A
DG SANTE Food Flavourings	09.035 vanillyl acetate
DG SANTE Food Contact Materials	N/A
FDA UNII	873YNA60FY
CoE Number	225
XlogP3-AA	0.80 (est)
Molecular Weight	194.1865
Molecular Formula	C10 H10 O4

Organoleptic

Organoleptic Notes	1. Odor Type: vanilla sweet creamy vanilla powdery heliotrope Odor Description:at 100.00 %. sweet creamy vanilla powdery heliotropin sweet creamy vanilla powdery heliotrope Odor Description:Sweet, creamy, vanilla-like with a powdery heliotropine nuanceMosciano, Gerard P&F 19, No. 2, 55, (1994)
Odor	vanilla sweet, creamy, vanilla, powdery, heliotrope
Flavor	vanilla sweet, vanilla, creamy, powdery, balsamic, beany,

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Properties

Food Chemicals Codex Listed	No
Appearance	white crystals (est)
Assay	98.00 to 100.00
Specific Gravity	N/A
Lbs/Gal (est)	N/A
Refractive Index	N/A
Melting Point	77.00 to 79.00 Â°C. @ 760.00 mm Hg
Boiling Point	287.00 to 288.00 Â°C. @ 760.00 mm Hg
Flash Point	256.00 Â°F. TCC ( 124.44 Â°C. )
Acid Value	1.00 max. KOH/g
Vapor Pressure	0.002000 mmHg @ 25.00 Â°C. (est)
Vapor Density	N/A
logP (o/w)	1.576 (est)
Soluble In	alcohol ethyl ether water, slightly water, 3057 mg/L @ 25 °C (est)
Occurrence	psidium salutare