推荐产品
生物来源
synthetic
质量水平
等级
FG
Halal
Kosher
Agency
meets purity specifications of JECFA
管理合规性
EU Regulation 1334/2008 & 178/2002
FCC
FDA 21 CFR 117
FDA 21 CFR 182.60
FDA 21 CFR 182.90
蒸汽压
<0.01 mmHg ( 25 °C)
方案
≥98%
表单
solid
mp
74-77 °C (lit.)
应用
flavors and fragrances
文件
see Safety & Documentation for available documents
食品过敏原
no known allergens
性状检查
creamy; sweet; vanilla
SMILES字符串
[H]C(=O)c1ccc(O)c(OCC)c1
InChI
1S/C9H10O3/c1-2-12-9-5-7(6-10)3-4-8(9)11/h3-6,11H,2H2,1H3
InChI key
CBOQJANXLMLOSS-UHFFFAOYSA-N
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一般描述
乙基香草醛是人工香草调味料的主要成分之一。它也被用作增味剂。
警示用语：
Warning
危险声明
危险分类
Eye Irrit. 2
储存分类代码
11 - Combustible Solids
WGK
WGK 1
闪点(°F)
293.0 °F - closed cup
闪点(°C)
145 °C - closed cup
个人防护装备
dust mask type N95 (US), Eyeshields, Gloves
Microencapsulation of flavors in carnauba wax.
Milanovic J, et al.
Sensors, 10(1), 901-912 (2010)
Control of undeclared flavoring of cocoa powders by the determination of vanillin and ethyl vanillin by HPLC.
Perez-Esteve E, et al.
Food Control, 67, 171-176 (2016)
Kakuyou Ogawa et al.
Journal of natural medicines, 72(3), 798-802 (2018-03-24)
Vanilla flavour is familiar to consumers through foods, cosmetics, household products and some medicines. Vanilla flavouring agents typically contain vanillin or its analogue ethyl vanillin. Our previous study revealed that the inhalation of eugenol, which contains a vanillyl group, has
Emilio J Cocinero et al.
Physical chemistry chemical physics : PCCP, 12(39), 12486-12493 (2010-08-20)
The conformational equilibria of vanillin and ethylvanillin have been investigated in a supersonic jet expansion using rotational spectroscopy. Two conformers have been detected for each molecule, with a dominant O-H···O intramolecular hydrogen bond locking the local conformation of the hydroxyl
O A Mamer et al.
Biomedical mass spectrometry, 12(4), 163-169 (1985-04-01)
It has been discovered recently that several patients undergoing urinary organic acid profiling excrete high concentrations of 3-ethoxy-4-hydroxybenzoic acid and traces of 3-ethoxy-4-hydroxymandelic acid. These are believed to be the consequences of feeding the patients with synthetic diets flavoured with
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