Chemical Properties
Beige crystalline powder
Chemical Properties
Vanillin acetate has a mild, balsamic, floral odor with a nonvanillin flavor.
Occurrence
Reported found in shoyu (fermented soya hydrolysate).
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.
Definition
ChEBI: An acetate ester obtained by the formal condensation of phenolic group of vanillin with acetic acid.
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
