ethyl vanillin

ethyl vanillin

[¦eth·əl və′nil·ən]
(organic chemistry)
C2H5O(OH)C6H3CHO A compound, crystallizing in fine white crystals that melt at 76.5°C, has a strong vanilla odor and four times the flavor of vanilla, soluble in organic solvents such as alcohol, chloroform, and ether; used in the food industry as a flavoring agent to replace or fortify vanilla.
References in periodicals archive ?
Ethyl vanillin was selected as the model flavor compound.
Tenders are invited for Procurement of Ethyl Vanillin
Borregaard's Vanillin and Ethyl Vanillin plant in Norway has obtained the food-safety certification FSSC22000.
The fact is that imitation vanilla only attempts to duplicate one chemical sequence, ethyl vanillin, but the vanilla bean has between 250 and 300 flavor components.
A derivative, ethyl vanillin, comes closer to matching the taste of real vanilla.
Supervan E, a second one-to-one replacement for ethyl vanillin, is another option.
Intriguingly, ethyl vanillin - a note found in many perfumes such as Chanel's Allure and Guerlain's Shalimar - is said to be like the pheromones secreted by the glands of the areola that surrounds a woman's nipples.
The separation of seven commonly occurring food ingredients--caffeine, theobromine, vanillin, ethyl vanillin, aspartame, sorbate, and benzoate--in a single run is truly remarkable," says W.
An example of synthetic flavorings is ethyl vanillin, which has a very similar flavor profile to that of natural vanillin from vanilla, but is produced artificially," notes Sneha Pasricha, the analyst of this research service.
Solvay Aroma Performance, inventor and leader of ethyl vanillin, increases by 15% its RhodiaromeA ethyl-vanillin grade prices.
Vanillin, either naturally extracted from vanilla or ethyl vanillin extracted from waste pulp from paper mills, is often blended with vanilla or may be used alone.
Vanilla, vanillin and ethyl vanillin are all easily oxidized in the presence of air due to their phenol and aldehyde groups.