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W379601 Sigma-Aldrich

Vanillyl butyl ether

natural (US), 97%, FG

Synonym: 4-(butoxymethyl)-2-methoxy-Phenol

  • CAS Number 82654-98-6

  • Linear Formula 4-(HO)C6H3-3-(OCH3)CH2O(CH2)3CH3

  • Molecular Weight 210.27

  •  FEMA Number 3796

  •  MDL number MFCD00238529

  •  PubChem Substance ID 329830655

  •  Flavis number 4.093

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Properties

Related Categories Alphabetical Listings, Certified Food Grade Products, Certified Natural Products, Flavors and Fragrances, Follows IFRA Guidelines,
grade   FG
  Halal
  Kosher
  follows IFRA guidelines
  natural (US)
reg. compliance   EU Regulation 1223/2009
  FDA 21 CFR (117)
  EU Regulation 1334/2008 & 178/2002
InChI Key   VLDFMKOUUQYFGF-UHFFFAOYSA-N
assay   97%
refractive index   n20/D 1.516(lit.)
bp   241 °C(lit.)
solubility   soluble (Insoluble in water. Soluble in organic solvents, oils.)
density   1.057 g/mL at 25 °C(lit.)
Documentation   see Safety & Documentation for available documents
Organoleptic   creamy; sweet; vanilla
food allergen   no known allergens
fragrance allergen   no known allergens

Description

Packaging

1 kg in poly bottle

100, 500 g in poly bottle

Application

This compound has a characteristic trigeminal, burning, hot pepper nature and can be used in spice flavors like pepper, cinnamon and ginger, as well as blends for some baked applications, including cookies. Other potential applications include flavoring for alcoholic and non-alcoholic beverages with herbal, berry, vanilla, cola, ginger ale, root beer, hot chocolate, chai, ice tea and mints.

Biochem/physiol Actions

Taste at 10-15%

General description

Vanillyl butyl ether is an alkoxy-substituted benzyl derivative mainly used as a flavoring agent.

Protocols & Articles

Articles

Potential Application for Vanillyl Butyl Ether

Vanillyl butyl ether is useful in preparing Jamaican ginger beer flavors where the ginger after taste heat is a must. It could also be used for alcohol flavors where the throat burn would be useful.

Securing a Traceable Supply Chain for Food Grade Flavor Ingredients

Introduction Defining "Food Grade" Understanding "Food Grade" Versus "Industrial Grade" Top Questions to Ask a Flavor & Fragrances Supplier The Sigma-Aldrich Approach
Dr. Luke Grocholl
Quality Assurance Supervisor, Sigma-Aldrich Flavors & Fragrances
Keywords: Food & Beverage, Food Safety, Solvents

The Complex Regulatory Landscape for Natural Flavor Ingredients

Introduction The Regulatory Landscape US and EU Definitions of Natural Regional Regulatory Variations The Example of Vanillin The Case for Standardization
Mr. Michael Sabisch1, Mr. David Smith2

1Senior Quality Assurance Specialist
2International Sales Coordinator, Sigma-Aldrich Flavors & Fragrances
Keywords: Fermentation, Food Safety, Oxidations

Understanding the Complexities of Kosher Ingredients

Introduction What is Kosher Product Considerations for Kosher Certification Kosher's Added Benefit to the Food Industry Sigma-Aldrich's Kosher Experience and Offering
Dr. Luke Grocholl1, Rabbi Gershon Segal

1Dr. Luke Grocholl, Quality Assurance Supervisor, Sigma-Aldrich Flavors & Fragrances
Keywords: Fermentation, Food & Beverage, Safety industry

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From a comprehensive vendor approval process, to the testing of raw material at receipt as well as when product is ready to be shipped; we prove our dedication to supply chain transparency, every day.
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Peer-Reviewed Papers
15

References

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