FlavScents AInsights Entry: Ethyl Isovanilline (CAS: 2539-53-9)

1. Identity & Chemical Information

• Common Name(s): Ethyl Isovanilline
• IUPAC Name: 3-Ethoxy-4-hydroxybenzaldehyde
• CAS Number: 2539-53-9
• FEMA Number: 2464
• Other Identifiers: FL No. 05.015
• Molecular Formula: C9H10O3
• Molecular Weight: 166.17 g/mol

Ethyl isovanilline is a synthetic aromatic compound characterized by its ethoxy group attached to a vanillin backbone. This structural modification enhances its odor profile, making it a valuable ingredient in flavor and fragrance formulations. The presence of the ethoxy group contributes to its sweet, creamy, and vanilla-like aroma, which is more intense and longer-lasting than vanillin itself.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Ethyl isovanilline is renowned for its rich, sweet, and creamy vanilla-like aroma, often described as more intense and longer-lasting than natural vanillin. It exhibits a warm, balsamic undertone with a hint of ethereal sweetness. The compound is primarily used as an impact note in both flavors and fragrances, providing a strong vanilla character that can enhance the overall sensory experience. Its odor threshold is relatively low, allowing it to impart significant aroma even at minimal concentrations.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Ethyl isovanilline does not occur naturally and is synthesized through chemical processes. It is typically produced via the ethylation of vanillin, a process that involves the introduction of an ethoxy group to the vanillin molecule. This synthetic origin means it does not qualify for "natural flavor" or "natural fragrance" designations under most regulatory frameworks, which require components to be derived from natural sources.

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

4. Use in Flavors

Ethyl isovanilline is widely used in the flavor industry to impart a strong vanilla note. It is commonly found in categories such as bakery, confectionery, dairy, and beverages. Its functional role in flavor systems includes acting as an impact note and providing background realism to vanilla profiles. Typical use levels in finished food products range from 1 to 50 ppm, with higher concentrations used in applications requiring a more pronounced vanilla character. Ethyl isovanilline 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 the fragrance industry, ethyl isovanilline is utilized across various fragrance families, including oriental, gourmand, and floral compositions. It serves as a modifier and impact note, enhancing the sweetness and warmth of the fragrance. Typical concentration ranges in perfumes and personal care products are from 0.1% to 1%, depending on the desired intensity. Its volatility is moderate, contributing primarily to the middle and base notes of a fragrance composition.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States: Ethyl isovanilline is recognized as GRAS (Generally Recognized As Safe) by FEMA for flavor use.
• European Union: It is listed under Regulation (EC) No 1334/2008 with an assigned FL number, indicating its approval for use in food flavorings.
• United Kingdom: Post-Brexit regulations align with the EU framework, maintaining its approved status.
• Asia: In Japan and China, ethyl isovanilline is permitted for use in flavors, subject to specific concentration limits.
• Latin America: Countries like Brazil and members of MERCOSUR recognize its use in flavors, following international safety assessments.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Ethyl isovanilline is considered safe for use in food and fragrance applications when used within recommended limits. For oral exposure, it has a high margin of safety, with no adverse effects reported at typical use levels. Dermal exposure in fragrance applications shows low potential for irritation or sensitization, aligning with IFRA guidelines. Inhalation exposure is minimal due to its moderate volatility, with occupational safety measures generally not required beyond standard practices.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Ethyl isovanilline is valued for its potent vanilla aroma, which can enhance both flavor and fragrance formulations. It synergizes well with other sweet and creamy notes, such as coumarin and heliotropin. Formulators should be cautious of its intensity, as overuse can lead to an overpowering vanilla character. It is often under-utilized in complex formulations where subtle vanilla nuances are desired.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on ethyl isovanilline is well-established, with comprehensive sensory and safety profiles documented in industry literature. While regulatory approvals are clear, formulators should remain aware of regional variations in permissible use levels. Data gaps are minimal, primarily concerning long-term exposure studies, which are not typically required given its established safety record.

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 2026-03-24 14:45:37 GMT (p2)