Vanillin

Vanillin is one of the oldest available aromachemicals. Until it's introduction in the last quarter of the 19th century it was only known as part of vanilla extracts. Most vanillin is used in food, mainly in ice cream, chocolate, candy and bakery products: even in cola vanillin can be used. Though perfumery consumes only a relative small part of the world production it is an important material that is used in a lot of fragrances.

In amber / oriental fragrances vanillin is almost mandatory. It goes well with many flowers and in quite some cultures it's fragrance is associated with babies and early childhood. In soap and most cosmetics it is not used for even a small amount can discolour the product to a dark brown.

For it is a solid, a solution (25% vanillin in DPG is convenient) should be made for simple experimental work.