A soft, creamy vanilla note with balsamic and slightly powdery facets. Less sugary and more rounded than vanillin itself, with a smoother, waxier character that lingers gently. Adds warmth and depth without the sharp phenolic bite of pure vanillin.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 1377.
Colorless or white crystals.
Very slightly soluble in water, soluble in alcohol and oils.
Mild, sweet-balsamic, delicately floral odor of good tenacity. The odor has only little in common with the Vanilla-odor, and it does not have the deep warmth of Vanillin.
This material has occasionally been used in perfume compositions as a modifier for Vanillin or for Anisylesters in perfumes of the powdery fragrance type, sweet and delicate florals, etc.
Produced from Vanillin by electrolytic reduction, followed by Acetylation of the Vanillyl alcohol.