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,
Reported found in shoyu (fermented soya hydrolysate).
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.
Vanillin acetate has been used in preparation of:
- 2-nitrohomovanillic acid
- 2-nitrovanildin acetate
- 2-nitro-3,4-duimethoxybenzaldehyde
ChEBI: An acetate ester obtained by the formal condensation of phenolic group of vanillin with acetic acid.
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.
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.
Taste characteristics at 40 ppm: sweet, vanilla, creamy and powdery with a balsamic nuance.
Chemoselective reduction of vanillin acetate using sodium borohydride has been reported.
Vanillin acetate is synthesized by Vanillin by electrolytic reduction, followed by Acetylation of the Vanillyl alcohol.
Soluble in alcohoi and oils
