Ethyl vanillin
Ethyl vanillin suppliers and sourcing guide
Ethyl vanillin is a synthetic aroma chemical related to vanillin, with an ethoxy group in place of the methoxy group. It is made from guethol (2-ethoxyphenol) and is not a significant natural component of vanilla. It has a vanilla aroma roughly two to four times stronger than vanillin, so it is used at lower levels, often blended with vanillin, in chocolate, baked goods, confections and drink mixes. Brands buy it as white to off-white crystals or powder.
- Also known as
- 3-Ethoxy-4-hydroxybenzaldehyde · Bourbonal · Ethyl protal · CAS 121-32-4 · FEMA 2464
- Facts checked
- November 2026
Forms and grades of ethyl vanillin
Suppliers sell different products under the same name. Specify the one you need.
Crystalline ethyl vanillin
Fine white crystals or powder sold by assay, the standard form for dry blending and solutions.
Vanillin blends
Pre-mixed ethyl vanillin and vanillin at fixed ratios to match a target vanilla strength at lower cost.
Encapsulated or plated
Ethyl vanillin plated on sugar or maltodextrin, or spray-dried, for even dispersion and less dusting.
What to check on the COA
Compare each result with your own specification when the lot arrives.
- Assay
- Ethyl vanillin purity, commonly 98% or more on a dried basis, by GC or HPLC.
- Melting range
- Melting range, typically about 76 to 78 C, as a quick identity and purity check.
- Identity
- IR spectrum compared with a reference standard.
- Loss on drying and residue on ignition
- Moisture and inorganic residue against the Food Chemicals Codex or supplier specification.
- Heavy metals
- Lead and other metals by ICP-MS against the specification.
Storage, lots and expiry
Storage and shelf life
Store in tightly closed, light-resistant containers in a cool, dry place, away from iron contact, which can discolor it. Keep it away from odorous materials. Shelf life and retest dates follow the supplier specification.
Lots and expiry dates
Lots are usually uniform, so record assay and color and confirm the CAS number on each certificate. Because it is far stronger than vanillin, label and segregate it clearly to avoid dosing mix-ups between the two.
Regulatory status
Facts from regulators and standards bodies, each linked to its source.
21 CFR 182.60 lists ethyl vanillin among synthetic flavoring substances and adjuvants that are generally recognized as safe for their intended use.
Source: ecfr.gov (opens in a new tab)FDA's Substances Added to Food inventory lists ethyl vanillin (CAS 121-32-4) with the technical effects flavoring agent or adjuvant and pH control agent, citing 21 CFR 182.60 and 182.90.
Source: hfpappexternal.fda.gov (opens in a new tab)21 CFR 101.22(a)(1) counts substances listed in 21 CFR 182.60 as artificial flavor, except where they are derived from natural sources.
Source: ecfr.gov (opens in a new tab)
This is general information, not regulatory advice. Status differs by country and by how the ingredient is used, so check the rules for your product and market.
Ethyl vanillin suppliers
Manufacturers and distributors whose own websites say they sell it.
We are checking ethyl vanillin suppliers now
Every listing is checked against the supplier’s own website before it goes live, so this list fills in over the coming weeks. The specs and COA checklist above are ready today.
Sell ethyl vanillin? Request a listingFrequently asked questions
What forms of ethyl vanillin can brands buy?
Common forms include crystalline ethyl vanillin, vanillin blends and encapsulated or plated. Ask each supplier for the specification sheet of the exact grade they quote.
What should the COA for ethyl vanillin include?
Expect assay, melting range, identity, loss on drying and residue on ignition and heavy metals, each with its method, specification and result for that lot.
How should ethyl vanillin be stored?
Store in tightly closed, light-resistant containers in a cool, dry place, away from iron contact, which can discolor it. Keep it away from odorous materials. Shelf life and retest dates follow the supplier specification.
What is the regulatory status of ethyl vanillin?
21 CFR 182.60 lists ethyl vanillin among synthetic flavoring substances and adjuvants that are generally recognized as safe for their intended use. FDA's Substances Added to Food inventory lists ethyl vanillin (CAS 121-32-4) with the technical effects flavoring agent or adjuvant and pH control agent, citing 21 CFR 182.60 and 182.90. 21 CFR 101.22(a)(1) counts substances listed in 21 CFR 182.60 as artificial flavor, except where they are derived from natural sources.
More flavors, spices and essential oils
- Vanilla extractExtract of vanilla · Pure vanilla extract
- Vanilla beansVanilla planifolia · Vanilla tahitensis
- Vanillin4-Hydroxy-3-methoxybenzaldehyde · Vanillic aldehyde
- Natural flavorsNatural flavoring · Natural flavour
- Artificial flavorsArtificial flavoring · Synthetic flavors
- CinnamonCinnamomum verum (Ceylon cinnamon) · Cinnamomum cassia (Chinese cassia)
- NutmegMyristica fragrans · Nutmeg seed
- CloveSyzygium aromaticum · Eugenia caryophyllata
- CardamomElettaria cardamomum · Green cardamom
- Black pepperPiper nigrum · Peppercorns
- Cayenne pepperCapsicum annuum · Capsicum frutescens
- PaprikaCapsicum annuum · Sweet paprika
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