isopropyl vanillin

Full Material List

N/A

Identifiers

CAS (Single)	71118-98-4
FEMA	N/A
EINECS	N/A
Synonyms	benzaldehyde, 4-hydroxy-3-(1-methylethoxy)- 4- hydroxy-3-(propan-2-yloxy)benzaldehyde 4- hydroxy-3-isopropoxybenzaldehyde 4- hydroxy-3-propan-2-yloxybenzaldehyde
JECFA Food Flavoring	N/A
JECFA Food Additive	N/A
DG SANTE Food Flavourings	N/A
DG SANTE Food Contact Materials	N/A
FDA UNII
CoE Number	N/A
XlogP3-AA	2.00 (est)
Molecular Weight	180.20324
Molecular Formula	C10 H12 O3

Properties

Food Chemicals Codex Listed	No
Appearance	N/A
Assay	95.00 to 100.00
Specific Gravity	N/A
Lbs/Gal (est)	N/A
Refractive Index	N/A
Melting Point	N/A
Boiling Point	N/A
Flash Point	N/A
Acid Value	N/A
Vapor Pressure	N/A
Vapor Density	N/A
logP (o/w)	N/A
Soluble In	water, 1156 mg/L @ 25 °C (est)
Occurrence	not found in nature

Organoleptic

Organoleptic Notes	1. Odor Type: vanilla natural vanilla Odor Description:at 100.00 %. natural vanilla Odor and/or flavor descriptions from others (if found).
Odor	vanilla natural, vanilla,
Flavor	N/A

AInsights BETA

FlavScents AInsights Entry for Isopropyl Vanillin (CAS: 71118-98-4)

1. Identity & Chemical Information

Common Name(s): Isopropyl Vanillin
IUPAC Name: 3-Methoxy-4-(1-methylethoxy)benzaldehyde
CAS Number: 71118-98-4
FEMA Number: Not available
Other Identifiers: FL number not available; CoE number not available; IFRA reference not available
Molecular Formula: C10H12O3
Molecular Weight: 180.20 g/mol

Isopropyl vanillin is a synthetic aromatic compound characterized by the presence of methoxy and isopropoxy functional groups attached to a benzaldehyde core. These functional groups contribute to its distinctive vanilla-like odor, which is more intense and diffusive compared to vanillin. The isopropoxy group enhances its lipophilicity, potentially affecting its volatility and interaction with other compounds in formulations.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Isopropyl vanillin is known for its rich, creamy vanilla aroma with a sweet, balsamic undertone. It is often described as having a more potent and longer-lasting scent compared to traditional vanillin. The compound exhibits a high odor intensity and good diffusion properties, making it suitable for use as an impact note in both flavors and fragrances. While specific taste and odor thresholds are not well-documented, its sensory role is typically as a primary vanilla note or as a modifier to enhance the complexity of vanilla profiles.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Isopropyl vanillin does not occur naturally and is synthesized for use in flavor and fragrance applications. It is typically produced through chemical synthesis involving the alkylation of vanillin. This synthetic origin means it does not qualify for "natural flavor" or "natural fragrance" designations under most regulatory frameworks, which require derivation from natural sources.

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

4. Use in Flavors

Isopropyl vanillin is used in a variety of flavor applications, particularly in confectionery, bakery, and dairy products, where it imparts a strong vanilla character. It serves as a primary flavor note and can also act as a background enhancer to provide depth and richness. Typical use levels in finished food products range from 5 to 50 ppm, with higher concentrations potentially used in more robust flavor systems. It is generally stable under typical food processing conditions, though it may degrade under extreme heat or acidic conditions.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In fragrance applications, isopropyl vanillin is valued for its intense vanilla aroma and is used across various fragrance families, including gourmand, oriental, and floral compositions. It functions as an impact note and can also serve as a modifier to enhance the sweetness and warmth of a fragrance. Typical concentration ranges in perfumes and personal care products are from 0.1% to 1%, depending on the desired intensity. Its volatility is moderate, contributing primarily to the middle and base notes of a fragrance composition.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

United States: Not explicitly listed as FEMA GRAS; typically used under general flavoring principles.
European Union: Not specifically listed under Regulation (EC) No 1334/2008; use is subject to general safety assessments.
United Kingdom: Follows EU regulations post-Brexit with no significant divergence reported.
Asia: Limited specific data; generally follows international safety and usage guidelines.
Latin America: Usage is generally aligned with international standards, though specific national regulations may vary.

Explicit approvals for isopropyl vanillin are limited, and its use is often based on harmonized safety assumptions and industry practices.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Oral Exposure: Data not found for specific ADI or MSDI values; typically considered safe at industry-standard use levels.
Dermal Exposure: Limited data on irritation or sensitization; generally considered low risk in fragrance applications.
Inhalation Exposure: Volatility suggests potential for inhalation exposure, but no specific occupational hazards reported.

The risk profile for isopropyl vanillin does not significantly differ between food and fragrance applications, with safety generally ensured through adherence to established use levels.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Isopropyl vanillin is prized for its potent vanilla aroma, offering formulators a robust alternative to vanillin with enhanced intensity and longevity. It synergizes well with other sweet and creamy notes, such as ethyl vanillin and coumarin. Common pitfalls include overuse, which can lead to an overpowering or artificial character, and underuse, which may result in a lack of desired impact. Balancing its concentration is key to achieving the optimal sensory profile.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on isopropyl vanillin is well-established in terms of its sensory characteristics and general use in flavors and fragrances. However, specific regulatory approvals and toxicological data are less documented, relying on industry-typical practices and safety assessments. Known data gaps include precise thresholds and detailed regulatory listings, which should be verified with authoritative sources.

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 2026-05-27 17:17:26 GMT (p2)

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