Flavoring agents ethyl vanillin

Ethyl vanillin is a closely related compound, 3-ethoxy-4-hydroxy-benzaldehyde, which is not found in nature but is prepared synthetically from safrole. It has an intense vanilla-like odor and is about three to four times more powerful than vanillin as a flavoring agent. Like vanillin, it is widely used in the preparation of imitation vanilla flavorings but can give a somewhat harsh chemical character in higher dosage levels. In practice, a maximum of 10% of vanillin may be replaced by ethyl vanillin without this objectionable note being obvious. 

Unlike natural flavoring agents, synthetic flavors are usually stable. The development of synthetic flavors paralleled the development of instrumental analysis, in which active ingredients in natural flavors are identified and reconstructed synthetically with reasonable accuracy. Exact duplication of a natural flavor is, however, difficult because often minor components are the most important contributors to the overall flavor profile. These minor components are not easily identified. For example, the major components of vanilla are vanillin and ethyl vanillin. However, the flavor nuances of the vanilla bean have never been successfully matched in artificial (synthetic) vanilla. 

Ethyl vanillin is used as an alternative to vanillin, i.e., as a flavoring agent in foods, beverages, confectionery, and pharmaceuticals. It is also used in perfumery. 

Ethyl valerate Ethyl vanillin Eucalyptol flavoring agent, synthetic food Eugenol Eugenyl acetate Eugenyl benzoate Eugenyl formate Farnesol... 

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