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| | Vanillylacetone Chemical Properties |
| | Vanillylacetone Usage And Synthesis |
| Food flavorings | Vanillylacetone also called zingerone , is a food spice which is allowed to be prepared appropriately according to production needs by Chinese "Sanitary Standards of Using Food Additives" (GB 2760-1996),its chemical name is 4-(4-hydroxy 3-methoxyphenyl)-2-butanone. Yellow or light amber crystal (acetone, petroleum ether or ethyl ether-petroleum ether), at room temperature, after long time ,it becomes to a viscous liquid.It has a strong irritating odor like spicy ginger and ginger-like pungent taste,it has a sweet, spicy, full-bodied and deep floral aroma, fragrance lasts for a long time. The relative density is 1.138~1.139 (25 ℃), melting point 40~41 ℃, boiling point 290 ℃ (102 ℃), refractive index 1.544~1.545. It can be dissolved in 50% ethanol in 1:1 ratio , slightly soluble in water and petroleum ether, soluble in dilute alkali. In the steam it slowly evaporates. When heated ,it can deoxidate silver nitrate ammonia solution; and it can react with an alcohol solution of ferric chloride to turn to green. It is derived from the Zingiber officinale essential oils , Vanillylacetone is the main constituent of ginger oil . After the condensation reaction of vanillin and acetone,it is obtained through hydrogenation .it is used as a full-bodied flavor sweeteners and edible flavorings. In the perfumed products ,it can have a "leather", "tobacco" flavor. It is not easy to change color.
Vanillylacetone can be used in the formulation of flavors, it is mainly used as sweeteners for rich aromas and flavors , in very small quantities, the application range is very small. IFRA has no restrictions.
Vanillylacetone is recognized as GRAS by FEMA , FEMA number is 3124, and it is approved by the FDA for human consumption,it is included in the artificial flavor table by the Council of Europe in the level of 15mg/kg dosage which can be used in foods and is not harmful to human health . Vanillylacetone can be used for food flavor and seasoning product formulations.
FEMA provides: Vanillylacetone highest reference amount is soft drinks, 6.9mg/kg; ice cream, ices, 7.8mg/kg; candy, 11mg/kg; baked goods, 11mg/kg; chewing gum, 15mg/kg. | | Content Analysis | Use gas chromatography (GT-10-4) nonpolar column method for the determination. | | Toxicity | GRAS (FEMA).
LD502.58g/kg (rat, dictation). | | Limited use | FEMA (mg/kg): Soft drinks 6.9; cold:7.8 ; confectionery, bakery products, 11.0; Chewing Gum:15.0
FDA, §172.515: the right amount limit. | | Chemical Properties | White solid. Soluble in ether; sparingly soluble in water and petroleum ether.
| | Chemical Properties | Zingerone has a strong, pungent odor reminiscent of ginger. It has a sharp taste, similar to ginger. | | Occurrence | Reported found in the essential oil of Zingiber officinale. Also reported found in cranberry, raspberry, ginger
and mango. | | Uses | Vanillylacetone is a phenolic compound that naturally occurs in cranberry and ginger. Studies shows that Vanillylacetone exhibits variable cytotoxic, cytoprotective and antioxidant activity against liver and human tumor cells. Vanillylacetone is also used in herbal medicine for various purposes. | | Uses | Vanillylacetone is a phenolic compound that naturally occurs in cranberry and ginger. Studies shows that Vanillylacetone exhibits variable cytotoxic, cytoprotective and antioxidant activity against li
ver and human tumor cells. Vanillylacetone is also used in herbal medicine for various purposes. | | Uses | In fragrances, flavors and cosmetics; in artificial spice oils. | | Definition | ChEBI: A ketone that is 4-phenylbutan-2-one in which the phenyl ring is substituted at positions 3 and 4 by methoxy and hydroxy groups respectively. The major pungent component in ginger. | | Preparation | By condensation of vanillin with acetone followed by hydrogenation. | | Aroma threshold values | Aroma characteristics at 10.0%: low impacting, creamy, spicy eugenol clove-like with a slight balsamic
vanilla-like note. | | Taste threshold values | Taste characteristics at 80 ppm: spicy with a biting, lingering heat. Taste characteristics at 20 ppm in 5%
sugar solution: smooth, sweet, creamy and warm, spicy clove with a slight lingering burning bite. | | Safety Profile | Moderately toxic by
ingestion. A skin irritant. A flammable
liquid. When heated to decomposition it
emits acrid smoke and irritating fumes. |
| | Vanillylacetone Preparation Products And Raw materials |
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