FlavScents AInsights Entry for Ethyl Vanillin (CAS: 121-32-4)

1. Identity & Chemical Information

• Common Name(s): Ethyl vanillin
• IUPAC Name: 3-ethoxy-4-hydroxybenzaldehyde
• CAS Number: 121-32-4
• FEMA Number: 2464
• Other Identifiers: FL number 05.015
• Molecular Formula: C9H10O3
• Molecular Weight: 166.17 g/mol

Ethyl vanillin is a synthetic compound that belongs to the class of benzaldehydes. It is structurally similar to vanillin but with an ethoxy group replacing the methoxy group. This modification enhances its potency and alters its sensory characteristics, making it a valuable ingredient in flavor and fragrance formulations.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Ethyl vanillin is renowned for its intense, sweet, creamy vanilla-like aroma, which is more potent than vanillin. It is characterized by a rich, warm, and slightly floral scent with a hint of balsamic undertones. The compound is often used as an impact note in flavor formulations due to its strong diffusion and long-lasting character. While specific taste and odor thresholds are not universally documented, ethyl vanillin is known for its low threshold, making it effective even at minimal concentrations.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Ethyl vanillin does not occur naturally and is synthesized through chemical processes. It is typically produced via the ethylation of vanillin, which itself can be derived from lignin or guaiacol. Despite its synthetic origin, ethyl vanillin is often used in "natural flavor" formulations when derived from natural precursors, aligning with certain regulatory definitions of natural flavors.

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

4. Use in Flavors

Ethyl vanillin is extensively used in a variety of flavor categories, including bakery, confectionery, dairy, and beverages. It serves as a primary vanilla flavoring agent, providing depth and complexity to flavor systems. Typical use levels in finished food products range from 5 to 50 ppm, with higher concentrations used in applications requiring a pronounced vanilla note. Ethyl vanillin is stable under heat and acidic conditions, making it suitable for a wide range of food processing environments.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In the fragrance industry, ethyl vanillin is utilized across various fragrance families, including oriental, gourmand, and floral compositions. It acts as a modifier and impact note, enhancing the sweetness and warmth of the fragrance. Concentration ranges in perfumes typically vary from trace amounts to 1%, depending on the desired intensity and role within the fragrance pyramid. Ethyl vanillin contributes primarily to the base notes due to its low volatility.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States: Ethyl vanillin is recognized as GRAS (Generally Recognized As Safe) by FEMA for flavor use.
• European Union: Approved under Regulation (EC) No 1334/2008 with FL number 05.015.
• United Kingdom: Regulatory status aligns with the EU post-Brexit.
• Asia: Approved for use in Japan and China, with specific regulations varying by country.
• Latin America: Generally accepted in Brazil and MERCOSUR countries, subject to local regulations.

Ethyl vanillin's regulatory acceptance is widespread, though formulators should verify specific country requirements due to potential regional variations.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Ethyl vanillin is considered safe for oral consumption within established limits, with an ADI (Acceptable Daily Intake) not specifically defined but generally recognized as safe at typical use levels. Dermal exposure in fragrance applications is generally well-tolerated, with low potential for irritation or sensitization. Inhalation exposure is minimal due to its low volatility, though occupational safety measures should be observed in manufacturing settings. The risk profiles for food and fragrance applications are similar, with no significant differences noted.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Ethyl vanillin is prized for its potent vanilla aroma, offering a cost-effective alternative to natural vanilla extracts. It synergizes well with other sweet and creamy notes, enhancing the overall flavor profile. Formulators should be cautious of overuse, as excessive concentrations can lead to an overpowering or artificial taste. It is often underutilized in complex formulations where its full potential can be realized through careful balancing with other ingredients.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on ethyl vanillin is well-established, with comprehensive documentation available from authoritative sources. Industry practices are generally consistent, though some undocumented variations in use levels and applications may exist. Regulatory frameworks are clear, with minor ambiguities in regional interpretations.

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 2026-04-01 13:12:19 GMT (p2)