Vanillin acetate has a mild, balsamic, floral odor with a nonvanillin flavor.
Reported found in shoyu (fermented soya hydrolysate).
Vanillin Acetate is a synthetic flavoring agent that is moderately
stable, white to yellow crystals of vanilla odor. it should be stored in
glass or polyethylene-lined containers. it is used in flavors for vanilla
note, with application in beverages, ice cream, candy, and baked
goods at 11–28 ppm.
Vanillin acetate has been used in preparation of:
- 2-nitrohomovanillic acid
- 2-nitrovanildin acetate
- 2-nitro-3,4-duimethoxybenzaldehyde
ChEBI: An acetate ester obtained by the formal condensation of phenolic group of vanillin with acetic acid.
By acetylation of vanillin or by oxidation of isoeugenyl acetate with chromic acid in the presence of sulfanilic acid; also
by electrolytic reduction of vanillin, followed by acetylation of vanillyl alcohol.
Taste characteristics at 40 ppm: sweet, vanilla, creamy and powdery with a balsamic nuance.
Chemoselective reduction of vanillin acetate using sodium borohydride has been reported.
