Classic sweet vanilla scent — warm, creamy and slightly balsamic with a powdery-sugary character. In isolation it feels rich and confectionery-like, edging toward a faint phenolic/smoky facet at higher concentrations.AI · claude-opus-4-7
Substances declared in this material, parsed from the uploaded SDS. Percentages are used by the formula compliance engine to compute effective constituent concentrations.
| Constituent | CAS | % | Range |
|---|---|---|---|
| Vanillin | 121-33-5 | 100% | — |
| Ethyl Alcohol | 64-17-5 | — | 50–100% |
| Vanillin | 121-33-5 | — | 1–5% |
Other ingredients whose composition declares this material as a constituent. The percentage shown is the supplier-declared concentration in that parent.
| Ingredient | % | Range |
|---|---|---|
| CANDY CANE | — | 5–10% |
| CHOCOLATE | — | 5–10% |
| Persicol (peach base) | — | 5–10% |
| HAZELNUT | — | 1–5% |
| Pear | — | 1–5% |
| Prunol SP | — | 1–5% |
| Benzoin Siam Resinoid 50% TEC | — | — |
Perfume and Flavor Chemicals, page 1373.
White or creamy-white needle-like crystals.
Soluble in water, glycerin, propylene glycol, alcohol and oils. Vanillin is easier soluble in diluted alcohol than in concentrated alcohol.
Intensely sweet and very tenacious creamy-Vanilla-like odor.
Vanillin is used widely as a sweetener, not only in Vanilla imitation flavor, but in Butter, Chocolate, all types of fruit and tutti-frutti flavors, root-beer, Cream-soda, etc.
Vanillin is very widely used in perfume formulations. Its intense sweetness is utilized in industrial masking odors and in high-cost luxury perfumes, and it can be used in almost any type of fragrance, from woody or herbaceous to Oriental or floral.
Ice cream and Chocolate are among the largest outlets for Vanillin in the food and candy industries, and their consumption is many times larger than that of the perfume industry.
Vanillin can be produced from Lignin, Guaiacol, Eugenol, Protocatechu aldehyde, and Safrole.
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