White to pale yellow powder or crystals with
a characteristic odor of vanilla.
Ethyl vanillin is a synthetic compound that is 3½ times
stronger in flavor than real vanilla, although the flavor is
not quite the same.
It is used as a substitute for vanilla in foods and perfumes,
because it is less expensive and keeps better in storage and
It is closely related to the slightly smaller molecule
ethyl vanillin: InChI=1/C9H10O3/c1-2-12-9-5-7(6-10)3-4-8(9)11/h3-6,11H,2H2,1H3
By Simon Quellen Field