INCI name
Vanillin
Featured in
Vanilla's primary aromatic compound. Warm, sweet, and slightly phenolic: the baseline of all vanilla-type accords, and one of the most widely used fragrance materials in the world.
4-Hydroxy-3-methoxybenzaldehyde (C₈H₈O₃). The primary aromatic compound responsible for the characteristic odor of vanilla, constituting approximately 1.5–2% of the dry weight of cured Vanilla planifolia beans. First isolated from vanilla in 1858 by Théodore Nicolas Gobley and first synthesized in 1874 by Wilhelm Haarmann and Ferdinand Tiemann from coniferin. Currently produced industrially from guaiacol or kraft lignin (paper industry by-product). Odor profile: sweet, warm, creamy, with powdery and slightly phenolic nuances. One of the most widely used flavor and fragrance compounds globally by tonnage.
Definitions are written for educational reference, not commercial instruction.
All Materials