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

vanillyl ethyl ether
ethyl 4-hydroxy-3-methoxybenzyl ether

Supplier Sponsors

Name:4-(ethoxymethyl)-2-methoxyphenol
CAS Number: 13184-86-6Picture of molecule3D/inchi
ECHA EINECS - REACH Pre-Reg:236-136-4
FDA UNII:1423UFT5P6
Nikkaji Web:J213.731C
MDL:MFCD06409999
XlogP3:0.90 (est)
Molecular Weight:182.21918000
Formula:C10 H14 O3
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
JECFA Food Flavoring:887 vanillyl ethyl ether
FLAVIS Number:04.094 (Old)
DG SANTE Food Flavourings:04.094 ethyl 4-hydroxy-3-methoxybenzyl ether
FEMA Number:3815 vanillyl ethyl ether
FDA:No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm: VANILLYL ETHYL ETHER
 
Physical Properties:
Appearance:pale yellow to amber yellow clear liquid (est)
Assay: 98.00 to 100.00
Food Chemicals Codex Listed: No
Specific Gravity:1.10600 to 1.11300 @ 25.00 °C.
Pounds per Gallon - (est).: 9.203 to 9.261
Refractive Index:1.52800 to 1.53200 @ 20.00 °C.
Boiling Point: 212.00 °C. @ 760.00 mm Hg
Vapor Pressure:0.003000 mm/Hg @ 25.00 °C. (est)
Flash Point: 248.00 °F. TCC ( 120.00 °C. )
logP (o/w): 1.571 (est)
Soluble in:
 alcohol
 water, 2262 mg/L @ 25 °C (est)
 
Organoleptic Properties:
Odor Type: chocolate
Odor Strength:medium
Substantivity: > 400 hour(s) at 20.00 % in ethyl alcohol
alcoholic rummy sweet chocolate creamy vanilla spicy nutmeg smoky
Odor Description:at 20.00 % in ethyl alcohol. alcoholic rum sweet chocolate creamy vanilla spicy nutmeg smoky
Luebke, William tgsc, (2009)
Odor sample from: Alfrebro LLC
Flavor Type: rummy
rummy chocolate creamy vanilla
Taste Description: sweet rummy chocolate creamy vanilla
Odor and/or flavor descriptions from others (if found).
Alfrebro
VANILLYL ETHYL ETHER SYNTH 20% IN EtOH
Odor Description:Sweet, fruity
 
Cosmetic Information:
None found
 
Suppliers:
Alfrebro
VANILLYL ETHYL ETHER SYNTH 20% IN EtOH
Odor: Sweet, fruity
Axxence Aromatic
VANILLYL ETHYL ETHER, Natural, Kosher
Sustainability
Beijing Lys Chemicals
Vanillyl ethyl ether
BOC Sciences
For experimental / research use only.
Vanillyl Ethyl Ether
Charkit Chemical
VANILLYL ETHYL ETHER 1% IN PG DAIRY ENHANCER V01342
Excellentia International
Vanillyl Ethyl Ether Natural
Kingchem Laboratories
3-Methoxy-4-acetoxybenzyl ethyl ether
Penta International
VANILLYL ETHYL ETHER, Kosher
TCI AMERICA
For experimental / research use only.
4-(Ethoxymethyl)-2-methoxyphenol >98.0%(GC)
WholeChem
Vanillyl ethyl ether
 
Safety Information:
European information :
Most important hazard(s):
Xi - Irritant
R 36/38 - Irritating to skin and eyes.
S 02 - Keep out of the reach of children.
S 24/25 - Avoid contact with skin and eyes.
S 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice.
S 36 - Wear suitable protective clothing.
 
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:
oral-rat LD50 > 2000 mg/kg
(Dufour, 1994)

Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined
 
Safety in Use Information:
Category: flavor and fragrance agents
Recommendation for vanillyl ethyl ether usage levels up to:
  0.6000 % in the fragrance concentrate.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 20.00 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA): 22.00 (μg/capita/day)
Use levels for FEMA GRAS flavoring substances on which the FEMA Expert Panel based its judgments that the substances are generally recognized as safe (GRAS).
The Expert Panel also publishes separate extensive reviews of scientific information on all FEMA GRAS flavoring substances and can be found at FEMA Flavor Ingredient Library
publication number: 17. Update in publication number(s): 22
 average usual ppmaverage maximum ppm
baked goods: 5.0000015.00000
beverages(nonalcoholic): 30.00000300.00000
beverages(alcoholic): 30.00000300.00000
breakfast cereal: 5.0000010.00000
cheese: --
chewing gum: 200.00000600.00000
condiments / relishes: --
confectionery froastings: 100.00000500.00000
egg products: --
fats / oils: --
fish products: --
frozen dairy: 3.000005.00000
fruit ices: --
gelatins / puddings: --
granulated sugar: --
gravies: --
hard candy: 100.00000500.00000
imitation dairy: --
instant coffee / tea: 3.0000010.00000
jams / jellies: --
meat products: --
milk products: 20.00000200.00000
nut products: --
other grains: --
poultry: --
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: --
snack foods: 50.00000500.00000
soft candy: 100.00000500.00000
soups: --
sugar substitutes: --
sweet sauces: --
 
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 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

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

EPI System: View
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :61586
National Institute of Allergy and Infectious Diseases:Data
WGK Germany:3
4-(ethoxymethyl)-2-methoxyphenol
Chemidplus:0013184866
 
References:
 4-(ethoxymethyl)-2-methoxyphenol
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:13184-86-6
Pubchem (cid):61586
Pubchem (sid):135019038
 
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
FDA Everything Added to Food in the United States (EAFUS):View
HMDB (The Human Metabolome Database):HMDB37641
FooDB:FDB016757
Export Tariff Code:2909.50.5000
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
 
Potential Blenders and core components note
For Odor
aldehydic
acetyl nonyryl
FL/FR
anisic
para-
anisaldehyde
FL/FR
methyl para-anisate
FL/FR
balsamic
amyl phenyl acetate
FL/FR
sumatra
benzoin resin
FL/FR
sumatra
benzoin resinoid
FL/FR
prenyl benzoate
FL/FR
terpinyl cinnamate
FL/FR
buttery
acetoin
FL/FR
acetyl butyryl
FL/FR
acetyl isobutyryl
FL/FR
acetyl propionyl
FL/FR
butyl butyryl lactate
FL/FR
caramellic
2-oxo
butyric acid
FL/FR
strawberry furanone acetate
FL/FR
cheesy
butyric acid
FL/FR
chocolate
iso
amyl phenyl acetate
FL/FR
iso
butyl phenyl acetate
FL/FR
chocolate pyrazine A
FL/FR
cocoa oleoresin
FL/FR
2,4,5-
trimethyl thiazole
FL/FR
citrus
1-
methyl-4-methyl ethenyl cyclohexene sulfurized
FL/FR
coconut
coconut decanone methyl
FR
delta-
decalactone
FL/FR
delta-2-
dodecenolactone
FL/FR
delta-
nonalactone
FL/FR
gamma-
octalactone
FL/FR
delta-
undecalactone
FL/FR
creamy
butyl lactate
FL/FR
gamma-
butyrolactone
FL/FR
creamy lactone
FL/FR
geranyl ethyl acetal
FR
3-
heptyl dihydro-5-methyl-2(3H)-furanone
FL/FR
para-
vanillic acid
FL/FR
para-
vanillyl alcohol
FL/FR
earthy
1-
nonen-3-ol
FL/FR
fatty
(Z)-
dairy lactone
FL/FR
ethyl undecylenate
FL/FR
4-
methyl octanoic acid
FL/FR
fermented
butyl laevo-lactate
FL/FR
floral
alpha-
amyl cinnamyl acetate
FL/FR
amyl salicylate
FL/FR
benzyl phenyl acetate
FL/FR
heliotropin
FL/FR
fruity
acetoin acetate
FL/FR
gamma-
decalactone
FL/FR
farnesyl acetone
FL/FR
methyl (Z)-5-octenoate
FL/FR
gamma-
undecalactone (aldehyde C-14 (so-called))
FL/FR
green
bark carbaldehyde
FR
iso
butyl benzyl carbinol
FL/FR
(Z)-4-
hepten-1-ol
FL/FR
(Z)-4-
heptenal
FL/FR
(Z)-4-
heptenal diethyl acetal
FL/FR
herbal
tricyclodecenyl isobutyrate
FR
honey
butyl phenyl acetate
FL/FR
phenyl acetic acid
FL/FR
medicinal
meta-
dimethyl hydroquinone
FL/FR
mushroom
3-
octen-2-ol
FL/FR
naphthyl
2,4-
dimethyl benzaldehyde
FL/FR
nutty
4,5-
dimethyl-2-ethyl-3-thiazoline
FL/FR
2-
methyl pyrazine
FL/FR
resorcinol
FR
2,3,5,6-
tetramethyl pyrazine
FL/FR
popcorn
2-
acetyl pyrazine
FL/FR
powdery
para-
anisyl alcohol
FL/FR
spicy
allspice berry oil terpeneless
FL/FR
para-
anisyl formate
FL/FR
sweet
vanilla oleoresin bali
FL/FR
tonka
6-
amyl-alpha-pyrone
FL/FR
gamma-
hexalactone
FL/FR
mint lactone
FL/FR
vanilla
ortho-
dimethyl hydroquinone
FL/FR
ethyl vanillin
FL/FR
ethyl vanillin hexylene glycol acetal
FR
ethyl vanillin isobutyrate
FL/FR
ethyl vanillin propylene glycol acetal
FL/FR
propenyl guaethol
FL/FR
vanillin
FL/FR
vanillin propylene glycol acetal
FL/FR
vanillyl acetate
FL/FR
vanillyl isobutyrate
FL/FR
vanillylidene acetone
FL/FR
vegetable
methional
FL/FR
waxy
allyl nonanoate
FL/FR
ethyl palmitate
FL/FR
methyl laurate
FL/FR
2-
nonanol
FL/FR
octyl isobutyrate
FL/FR
delta-
tetradecalactone
FL/FR
undecanoic acid
FL/FR
For Flavor
No flavor group found for these
allyl methyl trisulfide
FL
amyl phenyl acetate
FL/FR
chocolate pyrazine A
FL/FR
6-
decenoic acid
FL
ortho-
dimethyl hydroquinone
FL/FR
delta-2-
dodecenolactone
FL/FR
farnesyl acetone
FL/FR
methyl para-anisate
FL/FR
prenyl benzoate
FL/FR
aldehydic
aldehydic
acetyl nonyryl
FL/FR
amber
iso
butyl benzyl carbinol
FL/FR
aromatic
amyl salicylate
FL/FR
balsamic
sumatra
benzoin resin
FL/FR
sumatra
benzoin resinoid
FL/FR
vanillylidene acetone
FL/FR
bitter
methyl ethoxypyrazine
FL
brown
2-oxo
butyric acid
FL/FR
buttery
butter cream frosting flavor
FL
butyl laevo-lactate
FL/FR
diacetyl
FL
cabbage
methyl 2-thiofuroate
FL
caramellic
strawberry furanone acetate
FL/FR
chemical
meta-
dimethyl hydroquinone
FL/FR
cherry
heliotropin
FL/FR
chocolate
cocoa oleoresin
FL/FR
creme de cocoa flavor
FL
citrus
1-
methyl-4-methyl ethenyl cyclohexene sulfurized
FL/FR
cocoa
iso
butyl phenyl acetate
FL/FR
butyraldehyde
FL
cocoa distillates
FL
2-
methyl furan
FL
coconut
delta-
decalactone
FL/FR
(R)-
massoia lactone
FL
6-
methyl coumarin
FL
creamy
acetoin
FL/FR
acetyl butyryl
FL/FR
acetyl isobutyryl
FL/FR
6-
amyl-alpha-pyrone
FL/FR
para-
anisaldehyde
FL/FR
butyl butyryl lactate
FL/FR
creamy lactone
FL/FR
dihydrocoumarin
FL
gamma-
hexalactone
FL/FR
mint lactone
FL/FR
delta-
nonalactone
FL/FR
octyl isobutyrate
FL/FR
delta-
undecalactone
FL/FR
gamma-
undecalactone (aldehyde C-14 (so-called))
FL/FR
para-
vanillic acid
FL/FR
para-
vanillyl alcohol
FL/FR
dairy
butyl lactate
FL/FR
methyl (Z)-5-octenoate
FL/FR
earthy
alpha-
amyl cinnamyl acetate
FL/FR
1-
nonen-3-ol
FL/FR
fatty
(Z)-
dairy lactone
FL/FR
ethyl undecylenate
FL/FR
4-
methyl octanoic acid
FL/FR
2,4-
octadien-1-ol
FL
floral
iso
amyl phenyl acetate
FL/FR
phenyl acetic acid
FL/FR
fruity
acetoin acetate
FL/FR
acetyl isovaleryl
FL
para-
anisyl alcohol
FL/FR
gamma-
decalactone
FL/FR
3-
heptyl dihydro-5-methyl-2(3H)-furanone
FL/FR
terpinyl cinnamate
FL/FR
green
heptanal 2,3-butane diol acetal
FL
(Z)-4-
hepten-1-ol
FL/FR
(Z)-4-
heptenal
FL/FR
(Z)-4-
heptenal diethyl acetal
FL/FR
honey
benzyl phenyl acetate
FL/FR
butyl phenyl acetate
FL/FR
lactonic
gamma-
octalactone
FL/FR
meaty
4-
allyl-2,6-dimethoxyphenol
FL
milky
gamma-
butyrolactone
FL/FR
mushroom
3-
octen-2-ol
FL/FR
naphthyl
2,4-
dimethyl benzaldehyde
FL/FR
nutty
4,5-
dimethyl-2-ethyl-3-thiazoline
FL/FR
2-
methyl pyrazine
FL/FR
2,3,5,6-
tetramethyl pyrazine
FL/FR
2,4,5-
trimethyl thiazole
FL/FR
roasted
2-
acetyl pyrazine
FL/FR
sour
butyric acid
FL/FR
spicy
allspice berry oil terpeneless
FL/FR
para-
anisyl formate
FL/FR
benzylidene acetone
FL
cinnamon vanilla cream flavor
FL
root beer float flavor
FL
sweet
ethyl 3-(2-hydroxyphenyl) propionate
FL
orange vanilla cream flavor
FL
vanilla oleoresin bali
FL/FR
toasted
acetyl propionyl
FL/FR
tomato
methional
FL/FR
vanilla
ethyl vanillin
FL/FR
ethyl vanillin isobutyrate
FL/FR
ethyl vanillin propylene glycol acetal
FL/FR
vanilla
ice cream flavor
FL
propenyl guaethol
FL/FR
vanillin
FL/FR
vanillin propylene glycol acetal
FL/FR
vanillyl acetate
FL/FR
vanillyl isobutyrate
FL/FR
waxy
allyl nonanoate
FL/FR
ethyl palmitate
FL/FR
methyl laurate
FL/FR
2-
nonanol
FL/FR
octyl 2-furoate
FL
delta-
tetradecalactone
FL/FR
undecanoic acid
FL/FR
 
Potential Uses:
FRamber
FLsmoke
FRvanilla
FRwoody
 
Occurrence (nature, food, other):note
 vanilla bean
Search Trop Picture
 wine
Search Picture
 
Synonyms:
p-cresol, a-ethoxy-2-methoxy-
alpha-ethoxy-2-methoxy-p-cresol
alpha-ethoxy-2-methoxy-para-cresol
4-(ethoxymethyl)-2-methoxyphenol
 ethyl 4-hydroxy-3-methoxybenzyl ether
 ethyl vanillyl ether
4-hydroxy-3-methoxybenzyl ethyl ether
 phenol, 4-(ethoxymethyl)-2-methoxy-
 vanillin ethyl ether
 

Articles:

US Patents:4,657,700 - Fragrance compositions containing benzyl ethers
PubMed:[Chemical constituents from tubers of Cremastra appendiculata].
PubMed:[Chemical constituents of Cudrania cochinchinensis].
PubMed:[Phenolic derivatives from Wisteria sinensis sweet caulis].
PubMed:Inhibition of arachidonic acid metabolism by the Andean crude drug Parastrephia lucida (Meyen) Cabrera.
PubMed:Inhibition of arachidonic acid metabolism by the Andean crude drug Parastrephia lucida (Meyen) Cabrera.
PubMed:A study on anticancer activity of Caulis Spatholobi extract on human osteosarcoma Saos-2 cells.
PubMed:Biodegradation of 2,4-dichlorophenol by shiitake mushroom (Lentinula edodes) using vanillin as an activator.
PubMed:[Chemical constituents from aqueous extract of Gastrodia elata].
PubMed:Effects of glucam P-20, vanillin, and fixolide on mosquito repellency of citronella oil lotions.
PubMed:Simultaneous determination of five active compounds in chimonanthus nitens by double-development HPTLC and scanning densitometry.
PubMed:Lignin structural variation in hardwood species.
PubMed:Triacylglyceride measurement in small quantities of homogenised insect tissue: comparisons and caveats.
PubMed:Artificial aging of Uva di Troia and Primitivo wines using oak chips inoculated with Penicillium purpurogenum.
PubMed:Identification of DypB from Rhodococcus jostii RHA1 as a lignin peroxidase.
PubMed:Improved iterative synthesis of linearly disassembling dendrons.
PubMed:Physicochemical, nutritional, and functional characterization of fruits xoconostle (Opuntia matudae) pears from Central-México Region.
PubMed:Total synthesis of (+)-schweinfurthins B and E.
PubMed:A rapid and precise method for determination of D/H ratios of plant methoxyl groups.
PubMed:[Studies on the chemical constituents of Litsea lancifolia].
PubMed:Qualitative and quantitative analysis of four species of Curcuma rhizomes using twice development thin layer chromatography.
PubMed:Oxidation of lignin using aqueous polyoxometalates in the presence of alcohols.
PubMed:Evaluation of a Hypocrea jecorina enzyme preparation for hydrolysis of Tifton 85 bermudagrass.
PubMed:Vanillin, 4-hydroxybenzyl aldehyde and 4-hydroxybenzyl alcohol prevent hippocampal CA1 cell death following global ischemia.
PubMed:Protective effects of several components of Gastrodia elata on lipid peroxidation in gerbil brain homogenates.
PubMed:[Chemical constituents from roots of Ardisia punctata].
PubMed:In vitro androgenicity in pulp and paper mill effluents.
PubMed:The effects of sample preparation and gas chromatograph injection techniques on the accuracy of measuring guaiacol, 4-methylguaiacol and other volatile oak compounds in oak extracts by stable isotope dilution analyses.
PubMed:Application of solid-phase extraction for determination of phenolic compounds in barrique wines.
PubMed:Guaiacylglycerol-7'-O-methyl 8'-vanillic acid ether and related compounds from Boreava orientalis.
PubMed:Chemical analysis and antifungal activity of the essential oil of Calea clematidea.
PubMed:Maturing wines in oak barrels. Effects of origin, volume, and age of the barrel on the wine volatile composition.
PubMed:Production of oxychemicals from precipitated hardwood lignin.
PubMed:Formation and Degradation of Furfuryl Alcohol, 5-Methylfurfuryl Alcohol, Vanillyl Alcohol, and Their Ethyl Ethers in Barrel-Aged Wines.
PubMed:Inhibition of oxidation of human low-density lipoproteins by phenolic substances in different essential oils varieties.
PubMed:Network of C-H...O interactions in 4-benzyloxy-3-methoxybenzaldehyde (vanillin benzyl ether).
PubMed:Characterization of the key aroma compounds in dried fruits of the West African peppertree Xylopia aethiopica (Dunal) A. Rich (Annonaceae) using aroma extract dilution analysis.
PubMed:Concentrations of salinomycin in eggs and tissues of laying chickens fed medicated feed for 14 days followed by withdrawal for 3 days.
PubMed:Oxidation of phenolic arylglycerol beta-aryl ether lignin model compounds by manganese peroxidase from Phanerochaete chrysosporium: oxidative cleavage of an alpha-carbonyl model compound.
PubMed:Degradation of non-phenolic beta-o-4 lignin substructure model compounds by Acinetobacter sp.
PubMed:Devil's-claw (Proboscidea louisianica), essential oil and its components : Potential allelochemical agents on cotton and wheat.
PubMed:Thiol-mediated oxidation of nonphenolic lignin model compounds by manganese peroxidase of Phanerochaete chrysosporium.
PubMed:Isolation and characterization of an anaerobic dehydrodivanillin-degrading bacterium.
PubMed:[Simultaneous analysis of aromatic aldehydes and coumarins with high pressure liquid chromatography. Application to wines and brandies stored in oak barrels].
PubMed:Anaerobic degradation of veratrylglycerol-beta-guaiacyl ether and guaiacoxyacetic acid by mixed rumen bacteria.
PubMed:Alarm substances of the stingless bee,Trigona silvestriana.
PubMed:Catabolism of arylglycerol-beta-aryl ethers lignin model compounds by Pseudomonas cepacia 122.
PubMed:Whole-cell bioconversion of vanillin to vanillic acid by Streptomyces viridosporus.
PubMed:Biosynthesis, deposition, and partial characterization of potato suberin phenolics.
PubMed:Gas-chromatographic estimation of 3-methoxy-4-hydroxy phenylglycol after transformation to vanillin methoxime trimethylsilyl ether.
PubMed:Gas-chromatographic estimation of urinary vanillylmandelic acid after transformation to vanillin methoxime trimethylsilyl ether.
PubMed:[Benzoins, benzils and benzilic acids of o-vanillin- and o-novovanillin ether].
 
Notes:
Food additive listed in the EAFUS Food Additive Database (Jan 2001)
Please share your Comments.
Email Address:
Top of Page Home
Copyright © 1980-2018 The Good Scents Company (tgsc) ™ Disclaimer Privacy Policy