Ethyl vanillin isobutyrate Property

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. 

under inert gas (nitrogen or Argon) at 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 and Precautionary Statements (GHS)

Symbol(GHS)

Signal word

Warning

Hazard statements

H302Harmful if swallowed

H315Causes skin irritation

H319Causes serious eye irritation

H335May cause respiratory irritation

Precautionary statements

P261Avoid breathing dust/fume/gas/mist/vapours/spray.

P305+P351+P338IF IN EYES: Rinse cautiously with water for several minutes. Remove contact lenses, if present and easy to do. Continuerinsing.

Ethyl vanillin isobutyrate Chemical Properties,Usage,Production

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.