Vanillin is the main component in vanilla. Vanillin (3-methoxy-4-hydroxybenzaldehyde) has a soothing, pleasant aroma. Its molecular weight is relatively low, and it is fairly volatile. Cooking with vanilla vaporizes some of the vanillin molecules and fills the room with its aroma.
Vanillin is a compound that possesses both a phenolic and an aldehydic group. It is capable of undergoing a number of different types of chemical reactions. Addition reactions are possible owing to the reactivity of the aromatic nucleus.
Natural vanillin has odor and taste characteristics that are closer to vanilla than synthetic vanillin.
In flavor formulations, vanillin is used widely either as a sweetener or as a flavor enhancer, not only in imitation vanilla flavor, but also in butter, chocolate and all types of fruit flavors, root beer, cream soda etc.
Vanillin is valued also for other properties, including antioxidant, antimicrobial and anti-inflammatory properties.
Flavor of vanillin