Vanillin acetate Chemical Properties

Melting point:

77-79 °C (lit.)

Boiling point:

288.5±25.0 °C(Predicted)

Density 

1.193±0.06 g/cm3(Predicted)

FEMA 

3108 | VANILLIN ACETATE

storage temp. 

Refrigerator

solubility 

Chloroform, DCM, Ethyl Acetate

form 

Crystalline Powder

color 

Beige

Odor

at 100.00 %. sweet creamy vanilla powdery heliotropin

Odor Type

vanilla

biological source

synthetic

Water Solubility 

Very slightly soluble in water

Sensitive 

Air Sensitive

JECFA Number

890

BRN 

1963795

LogP

1.10

CAS DataBase Reference

881-68-5(CAS DataBase Reference)

NIST Chemistry Reference

Benzaldehyde, 4-(acetyloxy)-3-methoxy-(881-68-5)

EPA Substance Registry System

Benzaldehyde, 4-(acetyloxy)-3-methoxy- (881-68-5)

Safety Information

Hazard Codes 

Xi

Risk Statements 

36/37/38

Safety Statements 

26-37-24/25

WGK Germany 

3

TSCA 

Yes

HazardClass 

IRRITANT

HS Code 

29124990

MSDS

• Language:English Provider:SigmaAldrich
• Language:English Provider:ALFA

Vanillin acetate Usage And Synthesis

Chemical Properties

Beige crystalline powder

Chemical Properties

Colorless needle-like or plate-like crystals. M.P. 77° c.  Vanillin acetate has a mild, balsamic, floral odor with a nonvanillin flavor. Poorly soluble in water, soluble in alcohol and oils,

Occurrence

Reported found in shoyu (fermented soya hydrolysate).

Uses

Vanillin acetate has been used in preparation of:

• 2-nitrohomovanillic acid
• 2-nitrovanildin acetate
• 2-nitro-3,4-duimethoxybenzaldehyde

Uses

Vanillin Acetate is a synthetic flavoring agent that is moderately stable, white to yellow crystals of vanilla odor. it should be stored in glass or polyethylene-lined containers. it is used in flavors for vanilla note, with application in beverages, ice cream, candy, and baked goods at 11–28 ppm.

Definition

ChEBI: An acetate ester obtained by the formal condensation of phenolic group of vanillin with acetic acid.

Application

Vanillin acetate is used in spice flavor blends and in Vanilla flavor compositions as a modifier for Vanillin and related derivatives. lt tends to reduce the overall power of the flavor, but also improve the total picture in "freshening-up" the heavy aroma of Vanillin, Ethylvanillin, etc.

Preparation

By acetylation of vanillin or by oxidation of isoeugenyl acetate with chromic acid in the presence of sulfanilic acid; also by electrolytic reduction of vanillin, followed by acetylation of vanillyl alcohol.

Taste threshold values

Taste characteristics at 40 ppm: sweet, vanilla, creamy and powdery with a balsamic nuance.

General Description

Chemoselective reduction of vanillin acetate using sodium borohydride has been reported.

Synthesis

Vanillin acetate is synthesized by Vanillin by electrolytic reduction, followed by Acetylation of the Vanillyl alcohol.

Solubility in organics

Soluble in alcohoi and oils

Vanillin acetate(881-68-5)Related Product Information

• p-Anisidine
• Isopropyl acetate
• 3-Methoxybenzaldehyde
• 4-(Trifluoromethoxy)aniline
• Ethyl acetate
• Benzyl acetate
• 3-Methoxysalicylaldehyde
• Cellulose acetate
• Anisole
• 2,6-Dimethoxybenzaldehyde
• o-Anisaldehyde
• 4-Methoxybenzylchloride
• Sodium acetate
• Vanillin
• Vinyl acetate
• Magnesium acetate
• p-Anisaldehyde
• Ammonium acetate