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Information @ a Glance


  • Ethyl vanillin is the organic compound with the formula (C2H5O)(HO)C6H3CHO.

  • It is a colourless solid consists of a benzene ring with hydroxyl, ethoxy, and formyl groups on the 4, 3, and 1 positions, respectively.

  • Ethyl vanillin appears as white to pale yellow crystal with melting 76.5 C.

  • It has 3.5 times stronger flavour and more stable in organic solvents and in storage than vanillin.

  • Ethyl Vanillin is closely related to the slightly smaller molecule methyl vanillin.

  • It is used as a flavouring agent for cakes, desserts, confectionary etc. It is also a fundamental ingredient in many perfumes & fine fragrances.


  • Ethylvanillin is prepared via a multistep process from catechol, beginning with ethylation to give "guethol." This ether condenses with glyoxal to give the corresponding phenylglyoxylic acid derivative, which, after oxidation and decarboxylation, gives ethylvanillin.

  • The analysis of vanillin and ethyl vanillin in vanilla flavors can be performed efficiently by liquid chromatography using an Ultra C8 column and UV detection at 254nm. The separation can be carried out using either an isocratic or a gradient elution program.

  • Electrostatic extrusion was applied for the encapsulation of ethyl vanilline in alginate gel microbeads.


  • The market for vanillin, one of the most sought-after ingredients in the flavors and fragrance industry, is continuously being pounded by high energy and raw material costs as well as tight supply and demand fundamentals.

  • The synthetic vanillin market saw total industry-wide price increases of between 23% and 25% up to present.

  • The global market for vanillin and ethyl vanillin is placed in the range of 12,000 to 16,000 tonnes per year, with 2,000 tonnes coming from lignin-based vanillin.

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