Vanillin (Synthetic Vanilla Flavor & Fragrance)
CAS Number: 121-33-5
Vanillin is the primary flavor and fragrance compound responsible for the characteristic aroma of vanilla, produced commercially by lignin oxidation or ferulic acid biotransformation. It is supplied at ≥99% purity in crystal or powder form and is designated FEMA 3107 and GRAS for use in food flavoring. Beyond food applications, vanillin is a key fixative and sweet-balsamic note in fine fragrance, cosmetics, tobacco flavoring, and confectionery.
Technical Specifications
| appearance | White to off-white crystal or powder |
| purity (%) | ≥99 |
| melting point (°C) | 81–83 |
| heavy metals (ppm, max) | 10 |
| loss on drying (%, max) | 0.5 |
Applications
- Food and beverage flavoring: bakery, chocolate, ice cream, and beverages
- Fine fragrance as a sweet, balsamic, vanilla base note and fixative
- Confectionery and dairy product flavoring
- Cosmetic and personal care products: creams, lotions, and lip products
- Pharmaceutical flavoring and nutraceutical formulations
Key Features
- Vanillin at ≥99% purity delivers a consistent, authentic vanilla profile with excellent lot-to-lot reproducibility
- FEMA GRAS 3107 status enables use in all standard food and beverage flavor applications
- Outstanding fixative properties extend the longevity of floral and oriental fragrance compositions
- Both lignin-derived and ferulic acid bioconversion grades available to support 'natural' labeling where required
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CAS Number
121-33-5
Category
Fragrance / Aroma ChemicalsAvailability
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