Vanillin, with the CAS number 121-33-5, is a well-known aromatic compound primarily recognized for its sweet, creamy, and warm vanilla scent. In perfumery, it is often used as a key note or a supporting ingredient in various fragrance compositions, particularly in gourmand and oriental fragrances. Vanillin is typically found in the form of a dilution, such as Vanillin 1% in Ethanol, which allows for easier handling and incorporation into formulations. It is commonly used to enhance the sweetness and depth of a fragrance, providing a comforting and familiar aroma that can evoke feelings of warmth and indulgence. In terms of safety and regulatory considerations, vanillin is subject to IFRA guidelines, and while it is generally regarded as safe for use in cosmetics and fragrances, it is important for formulators to be aware of potential allergenic reactions in sensitive individuals. As with many fragrance ingredients, proper usage levels should be adhered to in order to ensure compliance with safety standards. — AI-generated summary, 2026-09-02.
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
Composition, IFRA restriction figures, allergen concentrations and where this material is bought are part of Perfume Foundry’s curated library and need an account. Create one or sign in.
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 FRAGRANCE OIL | — | 5–10% |
| OAKWOOD BASE (VENTOS) | — | 1–10% |
| PERSICOL (PEACH BASE) | — | 5–10% |
| PRUNOL SP | — | 1–5% |
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.