Vanillin is the primary component of the extract of the vanilla bean, responsible for the characteristic aroma and flavor of vanilla. It has a sweet, warm, creamy scent and is widely used to add a gourmand note to fragrances.
Dominantly used to impart a vanilla scent in perfumes, candles, and personal care products, vanillin is valued for its comforting and universally appealing aroma.
IUPAC Name: 4-hydroxy-3-methoxybenzaldehydeCAS Number: 121-33-5
Molecular Formula: C8H8O3
Molecular Weight: 152.15 g/mol
Boiling Point: 285.0 °C (545.00 °F)
Melting Point: 81-83 °C
Class: Aldehyde
Use/s: Scent
Synonyms
1: vanillin 2: 4-Hydroxy-3-methoxybenzaldehyde 3: Vanillaldehyde 4: Vanillic aldehyde 5: p-Vanillin 6: Lioxin 7: Vanilline 8: Vanilla 9: 3-Methoxy-4-hydroxybenzaldehyde
Chemist Says
Vanillin appears as white or very slightly yellow needles.
Scent: Vanilla, Sweet, Creamy
Scent profile
Scent profiles are inherently subjective and can significantly differ among individuals, and may also be influenced by the conditions at the time of evaluation. The information provided here is a synthesis of data from diverse sources, including books, cross-references, artificial intelligence analyses, and chemical research sites, aiming to present a comprehensive overview. We've distilled this information to highlight the most frequently observed scent profiles for each molecule or compound, offering a generalized perspective.
1: Sweet, Creamy, Vanilla, Warm
2: Sweet, Vanilla, Creamy
3: Sweetish smell
Irritant