Food safety and quality
| share
 

Online Edition: "Specifications for Flavourings"

Flavouring Ethyl vanillin
Synonym(s) Bourbonal ethyl protal;3-Ethoxy protocatechualdehyde
Latest JECFA evaluation 2001 (Session 57)
Status of specification Full
Chemical name 3-Ethoxy-4-hydroxybenzaldehyde
JECFA number 893
CAS number 121-32-4
FEMA number 2464
COE number 108
FLAVIS number
Molecular weight 166.18
Chemical formula C9H10O3
Physical form/odour colourless or slightly yellow crystal flakes with an intense vanilla odour
Solubility insoluble in water; soluble in organic solvents, oils
Solubility in ethanol very soluble (1g in 2ml)
Boiling point (°C) 285°
Assay min % 98%
Acid value max
Refractive index NA
Specific gravity NA
Other requirements mp: 78°
ID Test IR
Spectrum