vanillyl ethyl ether

Full Material List
4-(ethoxymethyl)-2-methoxyphenol

Identifiers

FEMA 3815
CAS 13184-86-6
EINECS 236-136-4
Synonyms
  • p- cresol, a-ethoxy-2-methoxy-
  • alpha- ethoxy-2-methoxy-p-cresol
  • alpha- ethoxy-2-methoxy-para-cresol
  • 4-( ethoxymethyl)-2-methoxyphenol
  • ethyl 4-hydroxy-3-methoxybenzyl ether
  • ethyl vanillyl ether
  • 4- hydroxy-3-methoxybenzyl ethyl ether
  • phenol, 4-(ethoxymethyl)-2-methoxy-
  • vanillin ethyl ether
JECFA Food Flavoring 887
JECFA Food Additive N/A
DG SANTE Food Flavourings 04.094 ethyl 4-hydroxy-3-methoxybenzyl ether
DG SANTE Food Contact Materials N/A
FDA UNII 1423UFT5P6
CoE Number N/A
XlogP3-AA 0.90 (est)
Molecular Weight 182.21918
Molecular Formula C10 H14 O3

Organoleptic

Organoleptic Notes
  • 1. Odor Type: chocolate Odor Strength:medium
  • Substantivity: > 400 hour(s) at 20.00 % in ethyl alcohol
  • alcoholic rummy sweet chocolate creamy vanilla spicy nutmeg smoky
  • Odor Description:at 20.00 % in ethyl alcohol. alcoholic rum sweet chocolate creamy vanilla spicy nutmeg smokyLuebke, William tgsc, (2009)
  • Odor sample from: Alfrebro LLC/ Archer Daniels Midland Company
Odor chocolate
alcoholic, rummy, sweet, chocolate, creamy, vanilla, spicy, nutmeg, smoky,
Flavor rummy
rummy, chocolate, creamy, vanilla,

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Properties

Food Chemicals Codex Listed No
Appearance pale yellow to amber yellow clear liquid (est)
Assay 98.00 to 100.00
Specific Gravity 1.10600 to 1.11300 @ 25.00 °C.
Lbs/Gal (est) 9.203 to 9.261
Refractive Index 1.52800 to 1.53200 @ 20.00 °C.
Melting Point N/A
Boiling Point 212.00 °C. @ 760.00 mm Hg
Flash Point 248.00 °F. TCC ( 120.00 °C. )
Acid Value N/A
Vapor Pressure 0.003000 mmHg @ 25.00 °C. (est)
Vapor Density N/A
logP (o/w) 1.571 (est)
Soluble In
  • alcohol
  • water, 2262 mg/L @ 25 °C (est)
Occurrence
  • vanilla bean
  • wine