에틸바닐린
에틸바닐린 · 3-ETHOXY-4-HYDROXYBENZALDEHYDE · ETHYL VANILIN · Benzaldehyde, 3-ethoxy-4-hydroxy- · Vanirom · FEMA 2464 · Rhodiarome · VANILLAL
식별자 및 물리적 특성
| CAS No. | 121-32-4 |
|---|---|
| 분자식 | C9H10O3 |
| 평균 분자량 | 166.17 g/mol |
| 단동위원소 질량 | 166.06299418 g/mol |
| SMILES | CCOc1cc(C=O)ccc1O |
| InChIKey | CBOQJANXLMLOSS-UHFFFAOYSA-N |
| PubChem CID | 8467 |
| ChEMBL | CHEMBL508676 |
| ChEBI | CHEBI:48408 |
| EC No. | 204-464-7 |
| DTXSID | DTXSID5021968 |
| 현지명 | 에틸바닐린 |
화학 및 물리적 성질
| XLogP | 1.6 |
|---|---|
| 극성 표면적 | 46.5 |
| 수소 결합 공여자 수 | 1 |
| 수소 결합 수용자 수 | 3 |
| 회전 가능 결합 수 | 3 |
| 무거운 원자 수 | 12 |
| 형식 전하 | 0 |
| 복잡도 | 147 |
| 물질 분류 | Other Classes -> Benzaldehydes |
| 화장품 | SoothingMasking |
| pH | Solutions are acid to litmus |
| SpringerMaterials Properties | Boiling point |
| 향료 | Fragrance Ingredient (Ethyl vanillin) -> IFRA transparency List |
| LogP(분배 계수) | log Kow = 1.58 |
| 냄새 | Finer and more intense vanillaResembles that of vanillin but approximately 3 times as strong.디프로필렌 글리콜 중 10.00%. 달콤한 크리미 바닐라 카라멜 |
| 맛 | SweetFiner and more intense taste than vanillin |
| 식품 첨가물 | FLAVORING AGENT OR ADJUVANT, PH CONTROL AGENT -> FDA Substance added to food |
| 향미제 | EU Flavoring substances |
| Color/Form | Fine, crystalline needlesWhite or slightly yellowish crystalsColorless flakes |
| 용해도 | Slightly soluble (NTP, 1992)In water, 2,822 mg/L at 25 °CSlightly soluble in water (1 g in 100 mL at 50 °C)Soluble in ethanol, ether, benzene, chloroformFreely soluble in ... solutions of alkali hydroxidessoluble in glycerol, propylene glycolSolubility in 95% alcohol about 1 g/2 mL2.82g/L |
| 녹는점 | 74-77 °C (lit.) |
| 끓는 점 | 285°C |
| 밀도 | 1.1097 (rough estimate) |
| 증기압 | <0.01 mm Hg ( 25 °C) |
| 굴절률 | 1.4500 (estimate) |
| FEMA | 2464 | ETHYL VANILLIN |
| 인화점 | 127°C |
| 저장 조건 | Store below +30°C. |
| pKa(산도 계수) | 7.91±0.18(Predicted) |
| 물리적 상태 | 미세 결정성 분말 |
| 색상 | 흰색에서 황백색까지 |
| 향취 유형 | 바닐라 |
| 생물학적 소스 | synthetic |
| 용해도 | 약간 용해됨 |
| Merck | 14,3859 |
| JECFA Number | 893 |
| BRN | 1073761 |
| 헨리 상수 | 1.2×104 mol/(m3Pa) at 25℃, HSDB (2015) |
| 안정성 | 흡습성 |
| 주요 응용 | 청소용품화장품향료 및 향음식 및 음료개인 위생 관리 |
| 화장품 원료 기능 | 달래는향기 |
| InChI | 1S/C9H10O3/c1-2-12-9-5-7(6-10)3-4-8(9)11/h3-6,11H,2H2,1H3 |
| InChIKey | CBOQJANXLMLOSS-UHFFFAOYSA-N |
| SMILES | [H]C(=O)c1ccc(O)c(OCC)c1 |
| LogP(분배 계수) | 1.58 at 25℃ |
| NIST | 3-Ethoxy-4-hydroxybenzadehyde(121-32-4) |
| EPA | Ethyl vanillin (121-32-4) |
화학적 성질
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.
안전 및 규제
| GHS 분류 | This chemical does not meet GHS hazard criteria for 78.7% (1611 of 2046) of all reports.WarningH319 (20.7%): Causes serious eye irritation [Warning Serious eye damage/eye irritation]P264+P265, P280, P305+P351+P338, and P337+P317 (click each P-code to see the statement)Aggregated GHS information provided per 2046 reports by companies from 15 notifications to the ECHA C&L Inventory. |
|---|---|
| 규제 정보 | Chemical: Benzaldehyde, 3-ethoxy-4-hydroxy-Commission Regulation (EC) No 1565/2000 (Repealed by Com. Implementing Reg. (EU) No 872/2012)Benzaldehyde, 3-ethoxy-4-hydroxy- is listed on the EPA's Chemical Data Reporting (CDR) system. Manufacturers and importers of Benzaldehyde, 3-ethoxy-4-hydroxy- are required to report information about their production and use of this chemical to the EPA under the Toxic Substances Control Act (TSCA). (40 eCFR Part 711)Status: Active Update: 30-03-2023 https://echa.europa.eu/registration-dossier/-/registered-dossier/13700Ethylvanillin: Does not have an individual approval but may be used under an appropriate group standard |
| 화재 위험 | Combustible (NTP, 1992) |
| 건강 유해성 | ACUTE/CHRONIC HAZARDS: Toxic. May cause irritation on contact. (NTP, 1992) |
| 유해성 요약 | A skin irritant[HSDB] Causes liver injury in high-dose feeding studies of rats[RTECS] Safe when used as a flavoring agent in food[JECFA] May cause irritation[CAMEO] An irritant[MSDSonline] See Vanillin. |
| FDA 요건 | Synthetic flavoring substances and adjuvants /for human consumption/ that are generally recognized as safe for their intended use, withn the meaning of section 409 of the Act. Ethyl vanillin is included on this list.Substances migrating to food from paper and paperboard products used in food packaging that are generally recognized as safe for their intended use, within section 409 of the Act. Ethyl vanillin is included on this list.Synthetic flavoring substances and adjuvants /for animal drugs, feeds, and related products/ that are generally recognized as safe for their intended use, within the meaning of section 409 of the Act. Ethyl vanillin is included on this list. |
용도
출처
Not reported found in nature; it can be distinguished from vanillin because of the yellow color developed in the presence of concentrated H2SO4.
용도
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.
일반 설명
Colorless crystals. More intense vanilla odor and taste than vanillin.
제조 및 합성 방법
제조 방법
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.
생산 방법
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.