Vanillin
CAS Number: 121-33-5
Vanillin (CAS 121-33-5) is the primary aromatic compound responsible for the characteristic flavor and aroma of vanilla beans. Produced synthetically from guaiacol or lignin, it is widely used as a flavoring agent in food, beverages, and pharmaceuticals, as well as a fragrance ingredient in cosmetics and perfumery.
Technical Specifications
| appearance | White to off-white crystalline powder |
| purity (%) | ≥99.0 |
| assay method | GC |
| melting point | 81–83 °C |
Applications
- Food and beverage flavoring (bakery, chocolate, ice cream, dairy)
- Pharmaceutical tablet coating and masking bitter tastes
- Fragrance ingredient in perfumes and cosmetics
- Tobacco flavoring and aroma enhancement
- Feed additive to improve palatability
Key Features
- High purity ≥99% with consistent batch-to-batch quality
- Natural-identical synthetic production for cost efficiency
- FEMA GRAS and EU approved food-grade status
- Excellent solubility in ethanol and propylene glycol for easy formulation