Ethylvanillin
| Ethylvanillin | |
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Other names
3-ethoxy-4-hydroxybenzaldehyde, bourbonal |
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| Identifiers | |
| CAS number | 121-32-4  |
| PubChem | 8467 |
| ChemSpider | 8154 |
| UNII | YC9ST449YJ |
| KEGG | D01086 |
| ChEBI | CHEBI:48408 |
| ChEMBL | CHEMBL508676 |
| Jmol-3D images | Image 1 |
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| Properties | |
| Molecular formula | C9H10O3 |
| Molar mass | 166.17 g mol−1 |
| Appearance | colourless solid |
| Melting point |
77–78 °C |
| Solubility | organic solvents |
 (verify) (what is:  / ?)Except where noted otherwise, data are given for materials in their standard state (at 25 °C, 100 kPa) |
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| Infobox references | |
Ethylvanillin is the organic compound with the formula (C2H5O)(HO)C6H3CHO. This colourless solid consists of a benzene ring with hydroxyl, ethoxy, and formyl groups on the 4, 3, and 1 positions, respectively.
[edit] Preparation
Ethylvanillin is a synthetic molecule, not found in nature. It is prepared via several steps from catechol, beginning with ethylation to give "guethol" (1). This ether condenses with glyoxylic acid to give the corresponding mandelic acid derivative (2), which via oxidation (3) and decarboxylation gives ethylvanillin (4).[1]
[edit] Application
As a flavorant, ethylvanillin is about three times as potent as vanillin and is used in the production of chocolate.[1]
[edit] References
- ^ a b Karl-Georg Fahlbusch, Franz-Josef Hammerschmidt, Johannes Panten, Wilhelm Pickenhagen, Dietmar Schatkowski, Kurt Bauer, Dorothea Garbe, Horst Surburg "Flavors and Fragrances" in Ullmann's Encyclopedia of Industrial Chemistry, Wiley-VCH, Weinheim: 2002. Published online: 15 January 2003; doi:10.1002/14356007.a11_141.
