ethyl vanillin

ethyl vanillin

[¦eth·əl və′nil·ən] (organic chemistry) C2H5O(OH)C6H3CHO A compound, crystallizing in fine white crystals that melt at 76.5°C, has a strong vanilla odor and four times the flavor of vanilla, soluble in organic solvents such as alcohol, chloroform, and ether; used in the food industry as a flavoring agent to replace or fortify vanilla.