| Identification | Back Directory | [Name]
Ethyl vanillin isobutyrate | [CAS]
188417-26-7 | [Synonyms]
ETHYLVANILLINISOBUTYRATE
2-Ethoxy-4-formylphenyl isobutyrate
3-ethoxy-4-hydroxy-benzaldehyde, 2-methylpropanoate
Propanoic acid, 2-methyl-, 2-ethoxy-4-formylphenyl ester | [Molecular Formula]
C13H16O4 | [MDL Number]
MFCD02815443 | [MOL File]
188417-26-7.mol | [Molecular Weight]
236.26 |
| Chemical Properties | Back Directory | [Melting point ]
45-46 °C(Solv: benzene (71-43-2); hexane (110-54-3)) | [Boiling point ]
328.5±27.0 °C(Predicted) | [density ]
1.111±0.06 g/cm3(Predicted) | [FEMA ]
3837 | ETHYL VANILLIN ISOBUTYRATE | [storage temp. ]
Inert atmosphere,2-8°C | [solubility ]
Chloroform (Slightly), Methanol (Slightly) | [form ]
Solid | [color ]
Pale Beige | [Odor]
at 100.00 %. sweet creamy vanilla chocolate milk | [Odor Type]
vanilla | [JECFA Number]
953 | [Stability:]
Air Sensitive, Moisture Sensitive | [LogP]
1.719 (est) |
| Hazard Information | Back Directory | [Definition]
ChEBI: Ethyl vanillin isobutyrate is a member of the class of benzaldehydes that is benzaldehyde substituted by an ethoxy group at position 3 and by a (2-methylpropanoyl)oxy group at position 4. It has a role as a flavouring agent. It is an aromatic ether, a member of benzaldehydes and a carboxylic ester. | [Aroma threshold values]
Aroma characteristics at 1%. Intense sweet, creamy, vanilla-like with vanilla ice cream and milk chocolate
nuances. The dry out is slightly caramel and rummy. | [Taste threshold values]
Taste characteristics at 5–10 ppm: sweet creamy vanilla with powdery and balsamic ice cream and cardboard nuances. |
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