Iso-vanillin has a vanilla-like character that is drier, more phenolic and slightly medicinal compared to true vanillin. The sweetness is subdued, with a woody-balsamic edge and a faintly smoky, almost carbolic facet. Over time it settles into a soft powdery-vanilla base with a subtle creosote nuance.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 1375.
Colorless crystals.
Slightly soluble in cold water, soluble in hot water, alcohol and oils. Sublimes when heated.
Practically odorless when cold; mild, floral-herbaceous or hay-like at room temperature, and very sweet, balsamic-vanilla-like when heated above 60° C.
The material as such is rarely used in perfumes or flavors, since its aromatic value is too inconspicuous, but it has some importance since it occurs along with vanillin in one of the many processes used for the manufacture of that important material.
1) by methylation of protocatechualdehyde. Some vanillin is also formed. 2) by oxidation of hesperitic acid.