Description
Ethylvanillin is the organic compound with the formula (C2H5O)(HO)C6H3CHO. This colorless solid consists of a benzene ring with hydroxyl, ethoxy, andformyl groups on the 4, 3, and 1 positions, respectively.
As a flavorant, ethylvanillin is about three times as potent as vanillin and is used in the production of chocolate.
The molecule revolutionized both the design and aesthetics of olfactory art; artist Aimé Guerlain used it in "Jicky" (1889), one of the earliest uses of the synthetic molecules that freed scent artists from the limits of natural materials.
Specification
| ITEM | LIMIT |
| Content | 99.0% ~ 100.5% |
| Odor | Strong vanilla |
| Loss on drying | =<0.5% |
| Heavy metals (as PB) | =<0.001% |
| Arsenic | =<3mg/kg |
| Mercury -Hg | =<0.0001% |
| Melting range | 76.0-78.0oC |
| Residue on ignition | =<0.05% |
| Solubility (at 25oC) | 1g in 100ml water (50oC)or 50ml 95% ethanol |
1. The largest use of vanillin is as a flavoring, usually in sweet foods. The ice cream and chocolate industries together comprise 75% of the market for vanillin as a flavoring, with smaller amounts being used in confections and baked goods.
2. Vanillin is also used in the fragrance industry, in perfumes, and to mask unpleasant odors or tastes in medicines, livestock fodder, and cleaning products.It is also used in the flavor industry, as a very important key note for many different flavors, especially creamy profiles such as cream soda.
3. Additionally, vanillin can be used as a general-purpose stain for developing thin layer chromatography plates to aid in visualizing components of a reaction mixture. This stain yields a range of colors for these different components.
