3-Ethoxy-4-hydroxybenzaldehyd

Bezeichnung:3-Ethoxy-4-hydroxybenzaldehyd

CAS-Nr121-32-4

Englisch Name:Ethyl vanillin

CBNumberCB7852934

SummenformelC9H10O3

Molgewicht166.17

MOL-Datei121-32-4.mol

Synonyma

3-Ethoxy-4-hydroxybenzaldehyd

3-Ethoxy-4-hydroxybenzaldehyd physikalisch-chemischer Eigenschaften

Schmelzpunkt	74-77 °C (lit.)
Siedepunkt	285°C
Dichte	1.1097 (rough estimate)
Dampfdruck	<0.01 mm Hg ( 25 °C)
Brechungsindex	1.4500 (estimate)
FEMA	2464 \| ETHYL VANILLIN
Flammpunkt	127°C
storage temp.	Store below +30°C.
Löslichkeit	2.82g/l
Aggregatzustand	Fine Crystalline Powder
pka	7.91±0.18(Predicted)
Farbe	White to off-white
Geruch (Odor)	at 10.00 % in dipropylene glycol. sweet creamy vanilla caramel
Geruchsart	vanilla
Wasserlöslichkeit	slightly soluble
Sensitive	Light Sensitive
Merck	14,3859
JECFA Number	893
BRN	1073761
Stabilität	Hygroscopic
LogP	1.58 at 25℃
CAS Datenbank	121-32-4(CAS DataBase Reference)
NIST chemische Informationen	3-Ethoxy-4-hydroxybenzadehyde(121-32-4)
EPA chemische Informationen	Ethyl vanillin (121-32-4)

Sicherheit

Kennzeichnung gefährlicher	Xn,Xi
R-Sätze:	22-36/37/38
S-Sätze:	26-36
WGK Germany	1
RTECS-Nr.	CU6125000
Hazard Note	Harmful/Irritant/Light Sensitive
TSCA	Yes
HS Code	29124200
Giftige Stoffe Daten	121-32-4(Hazardous Substances Data)
Toxizität	LD50 orally in rats: >2000 mg/kg, P. M. Jenner et al., Food Cosmet. Toxicol. 2, 327 (1964)

Gefahreninformationscode (GHS)

Ethyl vanillin Chemische Eigenschaften,Einsatz,Produktion Methoden

R-Sätze Betriebsanweisung:
R22:Gesundheitsschädlich beim Verschlucken.
R36/37/38:Reizt die Augen, die Atmungsorgane und die Haut.
S-Sätze Betriebsanweisung:
S26:Bei Berührung mit den Augen sofort gründlich mit Wasser abspülen und Arzt konsultieren.
S36:DE: Bei der Arbeit geeignete Schutzkleidung tragen.
Chemische Eigenschaften
Ethyl vanillin has an intense vanilla odor and sweet taste. The flavoring power is two to four times stronger than vanillin. Ethyl vanillin has been used in food since the 1930s; it enhances fruity and chocolate odor impression. Its addition is self-limiting, as too high a level may impart an unpleasant flavor in the product; the product is not stable. In contact with iron or alkali, it exhibits a red color and loses its flavoring power.
Chemische Eigenschaften
Its odor resembles that of vanillin but is approximately three times as strong. Ethylvanillin can be prepared by method 2 as described for vanillin, using guethol instead of guaiacol as the starting material.
Chemische Eigenschaften
WHITE TO OFF-WHITE FINE CRYSTALLINE POWDER
Chemische Eigenschaften
White or slightly yellowish crystals with a characteristic intense vanilla odor and flavor.
Occurrence
Not reported found in nature; it can be distinguished from vanillin because of the yellow color developed in the presence of concentrated H2SO4.
Verwenden
Ethyl Vanillin, is used as a flavorant, which is about three times as potent as vanillin (V097500) and can be utilized in the production of chocolate. It has also shown to have antioxidant properties.
Verwenden
Ethyl Vanillin is a flavoring agent that is a synthetic vanilla flavor with approximately three and one-half times the flavoring power of vanillin. it has a solubility of 1 g in 100 ml of water at 50°c. it is used in ice cream, beverages, and baked goods.
Verwenden
In flavoring and perfumery.
Definition
ChEBI: A member of the class of benzaldehydes that is vanillin in which the methoxy group is replaced by an ethoxy group.
Vorbereitung Methode
Unlike vanillin, ethyl vanillin does not occur naturally. It may be prepared synthetically by the same methods as vanillin, using guethol instead of guaiacol as a starting material; see Vanillin.
synthetische
From safrole by isomerization to isosafrole and subsequent oxidation to piperonal; the methylene linkage is then broken by heating piperonal in an alcoholic solution of KOH; finally the resulting protocatechualdehyde is reacted with ethyl alcohol. From guaethol by condensation with chloral to yield 3-ethoxy-4-hydroxyphenyl trichloromethyl carbinol; this is then boiled with an alcoholic solution of KOH or NaOH, acidified, and extracted with chloroform to yield ethyl vanillin.
Aroma threshold values
Detection: 100 ppb; recognition: 2 ppm
Taste threshold values
Taste characteristics at 50 ppm: sweet, creamy, vanilla, smooth and caramellic.
Synthesis Reference(s)
The Journal of Organic Chemistry, 44, p. 3305, 1979 DOI: 10.1021/jo01333a006
Allgemeine Beschreibung
Colorless crystals. More intense vanilla odor and taste than vanillin.
Air & Water Reaktionen
Slightly water soluble .
Reaktivität anzeigen
Protect from light. Aldehydes are readily oxidized to give carboxylic acids. Flammable and/or toxic gases are generated by the combination of aldehydes with azo, diazo compounds, dithiocarbamates, nitrides, and strong reducing agents. Aldehydes can react with air to give first peroxo acids, and ultimately carboxylic acids. These autoxidation reactions are activated by light, catalyzed by salts of transition metals, and are autocatalytic (catalyzed by the products of the reaction). The addition of stabilizers (antioxidants) to shipments of aldehydes retards autoxidation.
Health Hazard
ACUTE/CHRONIC HAZARDS: Toxic. May cause irritation on contact.
Brandgefahr
Combustible
Flammability and Explosibility
Non flammable
Pharmazeutische Anwendungen
Ethyl vanillin is used as an alternative to vanillin, i.e. as a flavoring agent in foods, beverages, confectionery, and pharmaceuticals. It is also used in perfumery.
Ethyl vanillin possesses a flavor and odor approximately three times as intense as vanillin; hence the quantity of material necessary to produce an equivalent vanilla flavor may be reduced, causing less discoloration to a formulation and potential savings in material costs. However, exceeding certain concentration limits may impart an unpleasant, slightly bitter taste to a product due to the intensity of the ethyl vanillin flavor.
Sicherheitsprofil
Moderately toxic by ingestion, intraperitoneal, subcutaneous, and intravenous routes. A human skin irritant. Mutation data reported. When heated to decomposition it emits acrid smoke and irritating fumes. See also ALDEHYDES and ETHERS.
Sicherheit(Safety)
Ethyl vanillin is generally regarded as an essentially nontoxic and nonirritant material. However, cross-sensitization with other structurally similar molecules may occur.
The WHO has allocated an acceptable daily intake for ethyl vanillin of up to 3 mg/kg body-weight.
LD50 (guinea pig, IP): 1.14 g/kg
LD50 (mouse, IP): 0.75 g/kg
LD50 (rabbit, oral): 3 g/kg
LD50 (rabbit, SC): 2.5 g/kg
LD50 (rat, oral): 1.59 g/kg
LD50 (rat, SC): 3.5–4.0 g/kg
Lager
Store in a well-closed container, protected from light, in a cool, dry place. See Vanillin for further information.
Inkompatibilitäten
Ethyl vanillin is unstable in contact with iron or steel, forming a redcolored, flavorless compound. In aqueous media with neomycin sulfate or succinylsulfathiazole, tablets of ethyl vanillin produced a yellow color. See Vanillin for other potential incompatibilities.
Regulatory Status
GRAS listed. Included in the FDA Inactive Ingredients Database (oral capsules, suspensions, and syrups). Included in nonparenteral medicines licensed in the UK.

Ethyl vanillin Upstream-Materialien And Downstream Produkte

3-Ethoxy-4-hydroxybenzaldehyd Anbieter Lieferant Produzent Hersteller Vertrieb Händler.

121-32-4, Ethyl vanillin Verwandte Suche:

Send Inquriy