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

1. Identity & Chemical Information

• Common Name(s): Ethyl Vanillin
• IUPAC Name: 3-ethoxy-4-hydroxybenzaldehyde
• CAS Number: 121-32-4
• FEMA Number: 2464
• Other Identifiers: FL No. 05.011
• Molecular Formula: C9H10O3
• Molecular Weight: 166.17 g/mol

Ethyl vanillin is a synthetic compound that belongs to the class of benzaldehydes. It is structurally similar to vanillin but with an ethoxy group replacing the methoxy group. This modification enhances its potency and alters its sensory characteristics. The presence of the aldehyde group is crucial for its characteristic vanilla-like odor, which is more intense than that of vanillin.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Ethyl vanillin is renowned for its strong, sweet, creamy vanilla aroma, which is more potent and longer-lasting than natural vanillin. It is often described as having a rich, warm, and slightly spicy character. The compound is used as an impact note in flavor formulations, providing a robust vanilla profile. Its odor threshold is lower than that of vanillin, making it effective even at low concentrations.

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. As a synthetic compound, ethyl vanillin does not qualify for "natural flavor" designation under most regulatory frameworks, although it is widely accepted in artificial flavor formulations.

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 flavoring agent and is often used to enhance the sweetness and richness of products. 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 a wide range of 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 creamy, sweet vanilla note. It is commonly found in oriental and gourmand fragrance families, where it acts as a base note due to its low volatility. Typical concentrations in fragrance formulations range from 0.1% to 1%, depending on the desired intensity and product type. Ethyl vanillin is valued for its ability to blend well with other sweet and spicy notes, enhancing the overall complexity of the fragrance.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States: Ethyl vanillin is approved by the FDA and is listed as Generally Recognized As Safe (GRAS) by FEMA for use in food.
• European Union: It is authorized under Regulation (EC) No 1334/2008 and assigned the FL number 05.011.
• United Kingdom: Post-Brexit, the regulatory status aligns with the EU, maintaining similar approvals.
• Asia: In Japan and China, ethyl vanillin is permitted for use in food and fragrances, subject to specific concentration limits.
• Latin America: Countries like Brazil and members of MERCOSUR recognize ethyl vanillin for use in food and fragrance applications, following international guidelines.

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 compound has an established Acceptable Daily Intake (ADI) of 0-10 mg/kg body weight. Dermal exposure in fragrance applications 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 to prevent respiratory irritation.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Ethyl vanillin is prized for its intense vanilla aroma and stability, making it a versatile ingredient in both flavors and fragrances. It synergizes well with other sweet and creamy notes, enhancing the overall sensory profile. Formulators should be cautious of its potency to avoid overpowering other components. It is often under-used in complex formulations where its full potential could be realized.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on ethyl vanillin is well-established, with comprehensive studies supporting its safety and efficacy. Industry practices are well-documented, although some regional regulatory nuances may exist. There are no significant data gaps, but ongoing research into its long-term exposure effects could provide further insights.

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 2026-07-02 08:58:14 GMT (p2)