Rich, sweet, and balsamic with the characteristic warm creamy vanilla-bean aroma. Softer and more rounded than vanillin, with subtle boozy, resinous, and slightly smoky facets from the natural bean. Long-lasting comforting sweetness with a faint hay-like nuance in the drydown.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.
Perfume and Flavor Materials of Natural Origin, page 391.
This preparation is a dark brown viscous liquid.
The clarified extract is primarily a flavor material since it is not miscible with essential oils or most synthetic perfume materials.
The vanilla note can be modified or supported by materials such as zingerone, castoreum tincture, cassione, vanillin, ethylvanillin, vanitrope, longoza absolute, ortho-diethoxybenzene, anisalcohol, anisyl formate, veratraldehyde, etc.
In flavors, the extracts are often substituted for by absolutes, tinctures or special concentrates.
Vanilla extracts are primarily used in flavors: ice cream, soft drinks, pharmaceutical preparations, chocolate manufacture, tobacco, hard and soft candy, baked goods and household essences, liqueurs.
In flavors, the extracts are often substituted for by absolutes, tinctures or special concentrates.
The vanilla is extracted once with petroleum ether or dichloromethane. This extract is evaporated per se, and kept separate till later. Extraction is then continued with 70% ethyl alcohol, then with 60% alcohol, with 50% alcohol and perhaps with 40% or 30% alcohol. Finally, one extract is made with hot, distilled water.