122397-96-0

Usage

Uses

Used in Flavor Industry:
ETHYLVANILLINBETA-D-GLUCOPYRANOSIDE is used as a flavoring agent for its vanilla-like aroma. It is particularly useful in the creation of various food and beverage products that require a subtle vanilla flavor.
Used in Pharmaceutical Industry:
ETHYLVANILLINBETA-D-GLUCOPYRANOSIDE is used as a pharmaceutical compound due to its unique chemical properties. It can be utilized in the development of drugs that require a slightly vanilla odor or taste, making it more palatable for patients.
Used in Cosmetic Industry:
In the cosmetic industry, ETHYLVANILLINBETA-D-GLUCOPYRANOSIDE can be used as an additive to provide a pleasant vanilla scent to various products, such as perfumes, lotions, and creams.
Used in Research and Development:
ETHYLVANILLINBETA-D-GLUCOPYRANOSIDE can be employed in research and development for studying its chemical properties and potential applications in various fields, including pharmaceuticals, flavor enhancement, and material science.

Flammability and Explosibility

Notclassified

InChI:InChI=1/C8H16O6.C8H8O3/c1-2-13-8-7(12)6(11)5(10)4(3-9)14-8;1-11-8-4-6(5-9)2-3-7(8)10/h4-12H,2-3H2,1H3;2-5,10H,1H3/t4-,5-,6+,7-,8-;/m1./s1

Upstream product

• 121358-45-0 (4-formyl-2-ethoxyphenyl) 2,3,4,6-tetra-O-acetyl-β-D-glucopyranoside 
• 121-32-4 4-hydroxy-3-ethoxybenzaldehyde 
• 572-09-8 2,3,4,6-tetra-O-acetyl-α-D-glucopyranosyl bromide 
• 604-69-3 β-D-glucose pentaacetate 
• 74808-10-9 O-(2,3,4,6-Tetra-O-acetyl-α-D-glucopyranosyl)trichloroacetimidate 

Relevant academic research and scientific papers

Cheap synthetic method of ethyl vanillin beta-D-glucopyranoside

The invention discloses a cheap synthetic method of ethyl vanillin beta-D-glucopyranoside. Alpha-bromotetraacetyl glucose and ethyl vanillin react at 20-80 DEG C under the condition of water-free andalkaline conditions to form ethyl vanillin tetra-O-acety

Molecular interactions between Barley and Oat β-glucans and phenolic derivatives

Equilibrium dialysis, molecular modeling, and multivariate data analysis were used to investigate the nature of the molecular interactions between 21 vanillin-inspired phenolic derivatives, 4 bile salts, and 2 commercially available β-glucan preparations, Glucagel and PromOat, from barley and oats. The two β-glucan products showed very similar binding properties. It was demonstrated that the two β-glucan products are able to absorb most phenolic derivatives at a level corresponding to the absorption of bile salts. Glucosides of the phenolic compounds showed poor or no absorption. The four phenolic derivatives that showed strongest retention in the dialysis assay shared the presence of a hydroxyl group in para-position to a CHO group. However, other compounds with the same structural feature but possessing a different set of additional functional groups showed less retention. Principal component analysis (PCA) and partial least-squares regression (PLS) calculations using a multitude of diverse descriptors related to electronic, geometrical, constitutional, hybrid, and topological features of the phenolic compounds showed a marked distinction between aglycon, glucosides, and bile salt retention. These analyses did not offer additional information with respect to the mode of interaction of the individual phenolics with the β-glucans. When the barley β-glucan was subjected to enzyme degradation, the ability to bind some but not all of the phenolic derivatives was lost. It is concluded that the binding must be dependent on multiple characteristics that are not captured by a single molecular descriptor.

Convenient Multigram Scale Glycosylations of Scented Alcohols Employing Phase-Transfer Reactions

Various conditions for glycosylation (Koenigs-Knorr, Helferich, trichloroacetimidate, Fischer-Raske, phase-transfer methods) of 3-ethoxy-4-hydroxybenzaldehyde (ethyl vanillin), 3-hydroxy-2-methyl-4-pyranone (maltol) and 2,5-dimethyl-4-hydroxy-3(2H)-furanone (furaneol(R)) were evaluated, taking into account yields and ease of preparation (e.g., utilized donor, catalyst, conditions). The best results were achieved employing phase transfer catalysis in a two-phase solvent mixture. To increase water solubility for better applicability, the hitherto unknown maltosides of the corresponding alcohols were synthesized, again proving the value of phase-transfer conditions for glycosylation of phenols.