ethyl vanillin
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Product Description
Product
ethyl vanillin
CAS
121-32-4
Formula
C9H10O3
Synonym
3-ethoxy-4-hydroxybenzaldehyde; benzaldehyde,3-ethoxy-4-hydroxy; Bourbonal; Benzaldehyde, 3-ethoxy-4-hydroxy-; 3-Ethoxy-4-hydroxybenzaldehyde
Typical Product Specifications
Slightly Soluble
in water
Heavy Metals
<10.00 ppm
Flash Point
200.00 °F. TCC
logP (o/w)
1.72
Shelf Life
24.00 month(s) or longer if stored properly
Odor Type
vanilla
Odor
Sweet, creamy, vanilla, with a root berry salicylate-like nuance
Appearance
white to off-white powder
Melting Point
76.00 to 78.00 °C. @ 760.00 mm Hg
Boiling Point
285.00 to 294.00 °C. @ 760.00 mm Hg
Vapor Pressure
0.000880 mm/Hg @ 25.00 °C
Storage
store in cool, dry place in tightly sealed containers, protected from heat and light
Taste
Sweet, creamy, vanilla, smooth and caramellic
Molecular weight
166.19
Chemical Structure
Notes
FEMA# 2464
Use: MASKING, SOOTHING
Class
ethyl vanillin
Product Description
Product
ethyl vanillin
CAS
121-32-4
Formula
C9H10O3
Synonym
3-ethoxy-4-hydroxybenzaldehyde; benzaldehyde,3-ethoxy-4-hydroxy; Bourbonal; Benzaldehyde, 3-ethoxy-4-hydroxy-; 3-Ethoxy-4-hydroxybenzaldehyde
Typical Product Specifications
Slightly Soluble
in water
Heavy Metals
<10.00 ppm
Flash Point
200.00 °F. TCC
logP (o/w)
1.72
Shelf Life
24.00 month(s) or longer if stored properly
Odor Type
vanilla
Odor
Sweet, creamy, vanilla, with a root berry salicylate-like nuance
Appearance
white to off-white powder
Melting Point
76.00 to 78.00 °C. @ 760.00 mm Hg
Boiling Point
285.00 to 294.00 °C. @ 760.00 mm Hg
Vapor Pressure
0.000880 mm/Hg @ 25.00 °C
Storage
store in cool, dry place in tightly sealed containers, protected from heat and light
Taste
Sweet, creamy, vanilla, smooth and caramellic
Molecular weight
166.19
Chemical Structure
Notes
FEMA# 2464
Use: MASKING, SOOTHING
Class
