FlavScents AInsights Entry: 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. 05.015
• Molecular Formula: C9H10O3
• Molecular Weight: 166.17 g/mol

Ethyl vanillin is a synthetic compound that belongs to the class of benzaldehydes. It features an ethoxy group attached to the benzene ring, which contributes to its characteristic vanilla-like aroma. The presence of the aldehyde group is crucial for its odor profile, enhancing its potency compared to vanillin.

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 character. The compound is used as an impact note in flavor formulations, providing a strong vanilla backbone. Its odor threshold is lower than that of vanillin, making it effective in small quantities.

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. Due to its synthetic origin, ethyl vanillin cannot be labeled as a "natural flavor" under most regulatory frameworks.

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

4. Use in Flavors

Ethyl vanillin is widely used in flavor applications, 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 depth of chocolate and caramel flavors. Typical use levels in food range from 5 to 50 ppm, with higher concentrations used in more robust flavor profiles. Ethyl vanillin is stable under heat and acidic conditions, making it suitable for a variety of food processing environments.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In perfumery, ethyl vanillin is utilized in oriental and gourmand fragrance families. It acts as a base note, providing warmth and sweetness to compositions. Its high stability and low volatility make it an excellent fixative, enhancing the longevity of fragrances. Typical concentrations in perfumes range from 0.1% to 1%, depending on the desired intensity.

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 GRAS by FEMA for flavor use.
• European Union: It is authorized under Regulation (EC) No 1334/2008 with FL No. 05.015.
• United Kingdom: Post-Brexit, the regulatory status aligns with the EU.
• Asia: Approved for use in Japan and China, with specific concentration limits.
• Latin America: Generally accepted, with specific regulations in countries like Brazil.

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 concentrations. The ADI established by JECFA is 0-3 mg/kg body weight. Dermal exposure in fragrances is generally low risk, with no significant irritation or sensitization reported. Inhalation exposure is minimal due to its low volatility. Overall, the risk profile is similar across food and fragrance applications.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Ethyl vanillin is valued for its potent vanilla aroma and stability. It synergizes well with other sweet and creamy notes, enhancing the overall flavor profile. Formulators should be cautious of its intensity, as overuse can lead to an overpowering effect. It is often underutilized in complex flavor systems where subtlety is required.

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, though some regional regulatory nuances may require further verification.

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 2026-11-06 12:47:07 GMT (p2)