Vanillin is the defining component of the world’s most popular flavor, delivering the familiar sweet and creamy profile associated with vanilla. Its consistency allows manufacturers to maintain a uniform taste across large-scale production, making it a staple ingredient in the global food & beverage industry.

Its derivatives such as ethyl vanillin, vanillin isobutyrate and veratraldehyde extend vanillin's functionality beyond basic flavoring. These compounds balance complex formulations, mask bitterness, and enhance fragrance longevity. This versatility supports product stability and sensory performance across a broad range of applications including food & beverages, flavors & fragrances, personal care, cosmetics, and pharmaceuticals.

Applications & Uses:

・Vanillin:

Odour Profile: Classic, iconic sweet and creamy aroma synonymous with natural vanilla beans.
Chemical Name: 4-hydroxy-3-methoxybenzaldehyde, 3-methoxy-4-hydroxybenzaldehyde
CAS Number: 121-33-5
Color: White to slightly yellow

・Ethyl Vanillin:

Odour Profile: Approximately 2 to 4 times the potency than standard vanillin.
Chemical Name: 3-ethoxy-4-hydroxybenzaldehyde
CAS Number: 121-32-4
Color: White to slightly yellow

・Vanillin Isobutyrate:

Odour Profile: Rich, warm, and creamy vanilla.
Chemical Name: 4-formyl-2-methoxyphenyl isobutyrate
CAS Number: 20665-85-4
Color: Colorless to pale yellow

・Veratraldehyde:

Odour Profile: Sweet, warm, and rich woody-vanilla.
Chemical Name: 3,4-dimethoxybenzaldehyde
CAS Number: 120-14-9
Color: White, cream or yellow