EU/US Properties Organoleptics Cosmetics Suppliers Safety Safety in use Safety references References Other Blenders Uses Occurrence Synonyms Articles Notes
 

ethyl vanillate
vanillic acid, ethyl ester

Supplier Sponsors

CAS Number: 617-05-0Picture of molecule3D/inchi
ECHA EINECS - REACH Pre-Reg:210-503-9
FDA UNII:V38JK4Z93O
Nikkaji Web:J21.705K
Beilstein Number:2100025
MDL:MFCD00017269
CoE Number:2302
XlogP3:2.10 (est)
Molecular Weight:196.20244000
Formula:C10 H12 O4
BioActivity Summary:listing
NMR Predictor:Predict (works with chrome or firefox)
Category:flavor and fragrance agents
 
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Google Scholar:Search
Google Books:Search
Google Scholar: with word "volatile"Search
Google Scholar: with word "flavor"Search
Google Scholar: with word "odor"Search
Perfumer and Flavorist:Search
Google Patents:Search
US Patents:Search
EU Patents:Search
Pubchem Patents:Search
PubMed:Search
NCBI:Search
FLAVIS Number:09.798 (Old)
DG SANTE Food Flavourings:09.798 ethyl vanillate
 
Physical Properties:
Appearance:white powder (est)
Assay: 95.00 to 100.00
Food Chemicals Codex Listed: No
Melting Point: 44.00 °C. @ 760.00 mm Hg
Boiling Point: 292.00 °C. @ 760.00 mm Hg
Vapor Pressure:0.001000 mmHg @ 25.00 °C. (est)
Flash Point: 252.00 °F. TCC ( 122.22 °C. )
logP (o/w): 2.741 (est)
Soluble in:
 alcohol
 water, very slightly
 water, 484.5 mg/L @ 25 °C (est)
Insoluble in:
 water
 
Organoleptic Properties:
Odor Type: phenolic
Odor Strength:medium ,
recommend smelling in a 10.00 % solution or less
phenolic burnt guaiacol smoky powdery metallic
Odor Description:at 100.00 %. phenolic burnt guaiacol smoky powdery metallic
Luebke, William tgsc, (2006)
Odor sample from: Kingchem Laboratories Inc.
Flavor Type: creamy
creamy phenolic spicy guaiacol woody burnt wood powdery vanilla
Taste Description: sweet creamy phenolic spicy guaiacol burnt wood powdery vanilla
Odor and/or flavor descriptions from others (if found).
 
Cosmetic Information:
CosIng:cosmetic data
Cosmetic Uses: perfuming agents
 
Suppliers:
BOC Sciences
For experimental / research use only.
Vanilicacidethylester; 97%
Coompo
For experimental / research use only.
Ethyl Vanillate from Plants ≥98%
Inoue Perfumery
ETHYL VANILLATE
Kingchem Laboratories
ETHYL VANILLATE
Odor: Warm floral, phenolic, long lasting
Penta International
ETHYL VANILLATE
Santa Cruz Biotechnology
For experimental / research use only.
Ethyl 4-hydroxy-3-methoxybenzoate
Shijiazhuang Donglian Nankai Aroma Chemicals
Ethyl Vanillate
Odor: Burnt coffee
Sigma-Aldrich
For experimental / research use only.
Ethyl Vanillate analytical reference material
Synerzine
Ethyl Vanillate
TCI AMERICA
For experimental / research use only.
Ethyl Vanillate >98.0%(GC)
 
Safety Information:
Preferred SDS: View
 
Hazards identification
 
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
 
Pictogram
 
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
intravenous-mouse LD50 56 mg/kg
U.S. Army Armament Research & Development Command, Chemical Systems Laboratory, NIOSH Exchange Chemicals. Vol. NX#06395

oral-rabbit LDLo 3000 mg/kg
"Handbook of Toxicology," 4 vols., Philadelphia, W.B. Saunders Co., 1956-59Vol. 1, Pg. 138, 1955.

Dermal Toxicity:
subcutaneous-rat LD50 2000 mg/kg
"Handbook of Toxicology," 4 vols., Philadelphia, W.B. Saunders Co., 1956-59Vol. 1, Pg. 138, 1955.

Inhalation Toxicity:
Not determined
 
Safety in Use Information:
Category: flavor and fragrance agents
Recommendation for ethyl vanillate usage levels up to:
  1.0000 % in the fragrance concentrate.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 0.024 (μg/capita/day)
Modified Theoretical Added Maximum Daily Intake (mTAMDI): 3900 (μg/person/day)
Threshold of Concern:1800 (μg/person/day)
Structure Class: I
 
Food categories according to Commission Regulation EC No. 1565/2000 (EC, 2000) in FGE.06 (EFSA, 2002a). According to the Industry the "normal" use is defined as the average of reported usages and "maximum use" is defined as the 95th percentile of reported usages (EFSA, 2002i).
Note: mg/kg = 0.001/1000 = 0.000001 = 1/1000000 = ppm.
 average usage mg/kgmaximum usage mg/kg
Dairy products, excluding products of category 02.0 (01.0): 7.0000035.00000
Fats and oils, and fat emulsions (type water-in-oil) (02.0): 5.0000025.00000
Edible ices, including sherbet and sorbet (03.0): 10.0000050.00000
Processed fruit (04.1): 7.0000035.00000
Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2): --
Confectionery (05.0): 10.0000050.00000
Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0): 5.0000025.00000
Bakery wares (07.0): 10.0000050.00000
Meat and meat products, including poultry and game (08.0): 2.0000010.00000
Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0): 2.0000010.00000
Eggs and egg products (10.0): --
Sweeteners, including honey (11.0): --
Salts, spices, soups, sauces, salads, protein products, etc. (12.0): 5.0000025.00000
Foodstuffs intended for particular nutritional uses (13.0): 10.0000050.00000
Non-alcoholic ("soft") beverages, excl. dairy products (14.1): 5.0000025.00000
Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2): 10.0000050.00000
Ready-to-eat savouries (15.0): 20.00000100.00000
Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0): 5.0000025.00000
 
Safety References:
European Food Safety Athority(efsa):Flavor usage levels; Subacute, Subchronic, Chronic and Carcinogenicity Studies; Developmental / Reproductive Toxicity Studies; Genotoxicity Studies...

European Food Safety Authority (EFSA) reference(s):

Opinion of the Scientific Panel on food additives, flavourings, processing aids and materials in contact with food (AFC) on a request from the Commission related to Flavouring Group Evaluation 20 (FGE.20): Benzyl alcohols, benzaldehydes, a related acetal, benzoic acids, and related esters from chemical group 23
View page or View pdf

Flavouring Group Evaluation 52 (FGE.52): Consideration of hydroxy- and alkoxy-substituted benzyl derivatives evaluated by JECFA (57th meeting) structurally related to benzyl alcohols, benzaldehydes, a related acetal, benzoic acids, and related esters evaluated by EFSA in FGE.20 (2005) (Commission Regulation (EC) No 1565/2000 of 18 July 2000) - Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in contact with Food (AFC)
View page or View pdf

Flavouring Group Evaluation 54 (FGE.54)[1] - Consideration of benzyl derivatives evaluated by JECFA (57th meeting) structurally related to benzyl alcohols, benzaldehydes, a related acetal, benzoic acids and related esters evaluated by EFSA in FGE.20 (2005) - Scientific Opinion of the Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food
View page or View pdf

Flavouring Group Evaluation 20, Revision 1 (FGE.20Rev1): Benzyl alcohols, benzaldehydes, a related acetal, benzoic acids and related esters from chemical group 23
View page or View pdf

Flavouring Group Evaluation 54, Revision 1 (FGE.54Rev1): Consideration of benzyl derivatives evaluated by JECFA (57th meeting) structurally related to benzyl alcohols, benzaldehydes, a related acetal, benzoic acids and related esters evaluated by EFSA in FGE.20Rev1 (2009)
View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 20, Revision 2 (FGE.20Rev2): Benzyl alcohols, benzaldehydes, a related acetal, benzoic acids, and related esters from chemical groups 23 and 30
View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 20, Revision 3(FGE.20Rev3): Benzyl alcohols, benzaldehydes, a related acetal, benzoic acids, and related esters from chemical groups 23 and 30
View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 20, Revision 4 (FGE.20Rev4): Benzyl alcohols, benzaldehydes, a related acetal, benzoic acids, and related esters from chemical groups 23 and 30
View page or View pdf

EPI System: View
EPA Substance Registry Services (TSCA):617-05-0
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :12038
National Institute of Allergy and Infectious Diseases:Data
WGK Germany:3
ethyl 4-hydroxy-3-methoxybenzoate
Chemidplus:0000617050
RTECS:YW5425000 for cas# 617-05-0
 
References:
 ethyl 4-hydroxy-3-methoxybenzoate
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:617-05-0
Pubchem (cid):12038
Pubchem (sid):134978064
Flavornet:617-05-0
Pherobase:View
 
Other Information:
(IUPAC):Atomic Weights of the Elements 2009
(IUPAC):Atomic Weights of the Elements 2009 (pdf)
Videos:The Periodic Table of Videos
tgsc:Atomic Weights use for this web site
(IUPAC):Periodic Table of the Elements
HMDB (The Human Metabolome Database):Search
FooDB:FDB029772
YMDB (Yeast Metabolome Database):YMDB01691
Export Tariff Code:2918.99.5000
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
 
Potential Blenders and core components note
For Odor
acidic
cyclohexyl acetic acid
FL/FR
amber
ambrette seed oil
FL/FR
anisic
para-
acetanisole
FL/FR
ortho-
acetanisole
FL/FR
ortho-
anisaldehyde
FL/FR
para-
anisaldehyde
FL/FR
balsamic
benzophenone
FR
iso
butyl benzoate
FL/FR
cinnamyl alcohol
FL/FR
ethyl cinnamate
FL/FR
guaiacyl phenyl acetate
FL/FR
peru balsam oil
FL/FR
bready
furfural
FL/FR
chocolate
cocoa pentenal
FL/FR
vanillyl ethyl ether
FL/FR
coffee
furfuryl mercaptan
FL/FR
coumarinic
phthalide
FL/FR
creamy
para-
vanillic acid
FL/FR
floral
para-
anisaldehyde / methyl anthranilate schiff's base
FR
anisyl propanal / methyl anthranilate schiff's base
FR
dimethyl alpha-ionone
FR
dimethyl anthranilate
FL/FR
geranyl phenyl acetate
FL/FR
heliotropin
FL/FR
heliotropyl acetate
FL/FR
(E)-beta-
ionone
FL/FR
alpha-
irone
FL/FR
ortho-
methyl acetophenone
FL/FR
beta-iso
methyl ionone
FL/FR
alpha-iso
methyl ionone (50% min.)
FL/FR
alpha-iso
methyl ionone (90% min.)
FL/FR
methyl ionyl acetate
FL/FR
orris rhizome resinoid (iris pallida)
FL/FR
iso
propyl phenyl acetate
FL/FR
rhodinol
FL/FR
rhodinyl phenyl acetate
FL/FR
(E)-2,5,9-
trimethyl-4,9-decadien-1-al
FR
fruity
acetyl methyl anthranilate
FL/FR
cherry oxyacetate
FL/FR
ethyl 3-hydroxyhexanoate
FL/FR
ethyl methyl-para-tolyl glycidate
FL/FR
peach pivalate
FR
tolualdehydes (mixed o,m,p)
FL/FR
green
3,7-
dimethyl-6-octenoic acid
FL/FR
para-
methyl hydratropaldehyde
FL/FR
phenoxyethyl isobutyrate
FL/FR
herbal
safranal
FL/FR
leathery
castoreum absolute
FL/FR
musk
cyclohexadecanone
FR
ethylene brassylate
FL/FR
exaltone (Firmenich)
FR
dextro,laevo-
muscone
FL/FR
musk amberol
FR
musk indane
FR
musk tetralin
FR
omega-
pentadecalactone
FL/FR
musty
cocoa butenal
FL/FR
naphthyl
para-
methyl anisole
FL/FR
beta-
naphthyl ethyl ether
FL/FR
nutty
2,3,5-
trimethyl pyrazine
FL/FR
phenolic
2,3-
dimethyl benzofuran
FL/FR
para-alpha-
dimethyl styrene
FL/FR
ortho-
guaiacol
FL/FR
4-
methyl-2,6-dimethoxyphenol
FL/FR
piper betle leaf oil
FR
2-
propyl phenol
FL/FR
2,5-
xylenol
FL/FR
powdery
para-
anisyl acetate
FL/FR
para-
anisyl alcohol
FL/FR
alpha-
methyl ionone
FL/FR
smoky
birch tar oil
FL/FR
cade oil
FR
2,6-
dimethoxyphenol
FL/FR
alpha-
ethoxy-ortho-cresol
FL/FR
4-
ethyl phenol
FL/FR
propyl paraben
CS
pyroligneous acids
FL/FR
pyroligneous acids hickory
FL/FR
spicy
cubeb oil
FL/FR
4-
ethyl guaiacol
FL/FR
eugenol
FL/FR
iso
eugenyl acetate
FL/FR
pepper tree berry oil
FL/FR
tobacco
methyl benzoxole
FL/FR
vanilla
heliotropyl alcohol
FL/FR
vanilla cresol
FR
vanillin
FL/FR
vanillin propylene glycol acetal
FL/FR
vanillyl acetate
FL/FR
vanillylidene acetone
FL/FR
woody
amber formate
FR
cistus twig/leaf oil
FL/FR
guaiacwood oil
FL/FR
guaiacyl acetate
FL/FR
gurjun balsam oil
FR
(+)-alpha-
santalyl acetate
FL/FR
timber propanol
FR
vetiveryl acetate
FL/FR
woody epoxide
FR
For Flavor
No flavor group found for these
benzyl disulfide
FL
birch tar oil
FL/FR
alpha-
ethoxy-ortho-cresol
FL/FR
heliotropyl alcohol
FL/FR
beta-iso
methyl ionone
FL/FR
1-
methyl pyrrole
FL
prenyl mercaptan
FL
2-
propyl phenol
FL/FR
(+)-alpha-
santalyl acetate
FL/FR
vetiveryl acetate
FL/FR
amber
amber
ambrette seed oil
FL/FR
anisic
para-
acetanisole
FL/FR
ortho-
anisaldehyde
FL/FR
ortho-
methyl acetophenone
FL/FR
balsamic
ethyl cinnamate
FL/FR
peru balsam oil
FL/FR
vanillylidene acetone
FL/FR
brown
furfural
FL/FR
chemical
2,3-
dimethyl benzofuran
FL/FR
cherry
heliotropin
FL/FR
coconut
6-
methyl coumarin
FL
coffee
furfuryl mercaptan
FL/FR
coumarinic
phthalide
FL/FR
creamy
para-
anisaldehyde
FL/FR
para-
vanillic acid
FL/FR
floral
cocoa pentenal
FL/FR
3,7-
dimethyl-6-octenoic acid
FL/FR
geranyl phenyl acetate
FL/FR
heliotropyl acetate
FL/FR
pseudo
ionone
FL
alpha-iso
methyl ionone (50% min.)
FL/FR
alpha-iso
methyl ionone (90% min.)
FL/FR
orris rhizome resinoid (iris pallida)
FL/FR
rhodinol
FL/FR
fruity
acetyl methyl anthranilate
FL/FR
para-
anisyl acetate
FL/FR
para-
anisyl alcohol
FL/FR
iso
butyl benzoate
FL/FR
cherry oxyacetate
FL/FR
dimethyl anthranilate
FL/FR
ethyl 3-hydroxyhexanoate
FL/FR
ethyl methyl-para-tolyl glycidate
FL/FR
alpha-
methyl ionone
FL/FR
tolualdehydes (mixed o,m,p)
FL/FR
green
cinnamyl alcohol
FL/FR
cocoa butenal
FL/FR
para-
methyl hydratropaldehyde
FL/FR
phenoxyethyl isobutyrate
FL/FR
herbal
celery seed oleoresin
FL
honey
iso
propyl phenyl acetate
FL/FR
leathery
castoreum absolute
FL/FR
meaty
4-
allyl-2,6-dimethoxyphenol
FL
ortho-
thioguaiacol
FL
medicinal
2,6-
dimethoxyphenol
FL/FR
musk
ethylene brassylate
FL/FR
dextro,laevo-
muscone
FL/FR
musty
2-
ethoxythiazole
FL
2,3,5-
trimethyl pyrazine
FL/FR
2,5-
xylenol
FL/FR
naphthyl
para-
methyl anisole
FL/FR
nutty
methyl benzoxole
FL/FR
onion
2-
methyl-1,3-dithiolane
FL
phenolic
guaiacyl phenyl acetate
FL/FR
4-
methyl-2,6-dimethoxyphenol
FL/FR
powdery
ortho-
acetanisole
FL/FR
beta-
naphthyl ethyl ether
FL/FR
powdery ketone
FL
rummy
vanillyl ethyl ether
FL/FR
smoky
4-
ethyl phenol
FL/FR
pyroligneous acids
FL/FR
pyroligneous acids hickory
FL/FR
dextro-
xylose
FL
spicy
chipotle chili oleoresin
FL
cubeb oil
FL/FR
para-alpha-
dimethyl styrene
FL/FR
eugenol
FL/FR
iso
eugenyl acetate
FL/FR
pepper tree berry oil
FL/FR
sweet
cyclohexyl acetic acid
FL/FR
vanilla
omega-
pentadecalactone
FL/FR
vanillin
FL/FR
vanillin propylene glycol acetal
FL/FR
vanillyl acetate
FL/FR
waxy
rhodinyl phenyl acetate
FL/FR
woody
cistus twig/leaf oil
FL/FR
4-
ethyl guaiacol
FL/FR
ortho-
guaiacol
FL/FR
guaiacwood oil
FL/FR
guaiacyl acetate
FL/FR
(E)-beta-
ionone
FL/FR
alpha-
irone
FL/FR
methyl ionyl acetate
FL/FR
safranal
FL/FR
 
Potential Uses:
FRambrette oil replacer
FRazalea
FRbaby powder
FL/FRbenzoin absolute replacer
FRbetel
FRheliotrope
FRhugonia
FLmarshmallow
 medical
FRperu balsam
FRpowder
FRrose white rose
FRvanilla
FL/FRyerba mate
 
Occurrence (nature, food, other):note
 rum - 0.3 mg/kg
Search PMC Picture
 sake
Search PMC Picture
 wine red wine - up to 113 mg/kg
Search Picture
 wine white wine
Search Picture
 
Synonyms:
m-anisic acid, 4-hydroxy-, ethyl ester
 benzoic acid, 4-hydroxy-3-methoxy-, ethyl ester
 ethyl 4-hydroxy-3-methoxybenzoate
 ethyl-4-hydroxy-3-methoxybenzolcarboxylat
4-hydroxy-3-methoxybenzoic acid ethyl ester
4-hydroxy-m-anisic acid ethyl ester
4-hydroxy-meta-anisic acid ethyl ester
3-methoxy-4-hydroxybenzoic acid ethyl ester
3-methoxy-4-hydroxybenzoic acid, ethyl ester
 vanillic acid ethyl ester
 vanillic acid, ethyl ester
 
 
Notes:
Flavouring compound [Flavornet]
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