FlavScents AInsights Entry: Vanillin (CAS: 121-33-5)

1. Identity & Chemical Information

Vanillin is a widely recognized flavor and fragrance compound, known for its characteristic vanilla aroma. Its IUPAC name is 4-hydroxy-3-methoxybenzaldehyde. The CAS number for vanillin is 121-33-5, and it is identified by FEMA number 3107. Other identifiers include FL number 05.005 and CoE number 01.001. The molecular formula of vanillin is C8H8O3, with a molecular weight of 152.15 g/mol. Vanillin contains functional groups such as aldehyde, hydroxyl, and methoxy, which contribute to its sweet, creamy, and slightly spicy odor profile. These functional groups are crucial for its interaction with olfactory receptors, enhancing its sensory impact.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Vanillin is characterized by its sweet, creamy, and warm vanilla aroma, often described as rich and comforting. It has a moderate to high intensity and excellent diffusion properties, making it a prominent impact note in both flavors and fragrances. The taste threshold of vanillin is relatively low, allowing it to impart a noticeable vanilla flavor even at minimal concentrations. In sensory applications, vanillin serves as a primary impact note, providing sweetness and warmth, and is often used to enhance the perception of creaminess and richness in formulations.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Vanillin naturally occurs in vanilla beans, particularly from the species Vanilla planifolia. It can also be found in smaller quantities in other plants such as cloves and certain types of orchids. Vanillin is primarily formed through the enzymatic degradation of lignin, a complex polymer found in the cell walls of plants. This process can occur naturally or be induced through fermentation. Vanillin's presence in natural sources qualifies it for "natural flavor" designation when derived from these sources, aligning with regulatory definitions for natural flavoring substances.

Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs

4. Use in Flavors

Vanillin is extensively used in a variety of flavor categories, including bakery, dairy, confectionery, and beverages. It functions as a primary flavoring agent, providing a sweet and creamy vanilla note that enhances the overall flavor profile. Typical use levels in finished food products range from 10 to 200 ppm, with lower concentrations used in beverages and higher levels in baked goods. Vanillin is stable under heat and acidic conditions, making it suitable for a wide range of applications. However, it is susceptible to oxidation, which can lead to a loss of flavor intensity over time.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In the fragrance industry, vanillin is a key component in oriental, gourmand, and floral fragrance families. It serves as a base note, providing warmth and sweetness, and is often used to add depth and richness to compositions. Typical concentration ranges in fragrances are from 0.1% to 5%, depending on the desired intensity and product type. Vanillin's moderate volatility allows it to contribute to the longevity of a fragrance, making it a valuable ingredient in perfumes, lotions, and candles.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

In the United States, vanillin is recognized as Generally Recognized As Safe (GRAS) by FEMA for use in food. In the European Union, it is approved under Regulation (EC) No 1334/2008 and assigned FL number 05.005. The United Kingdom follows similar regulations post-Brexit. In Asia, vanillin is approved for use in Japan and China, with specific usage guidelines. In Latin America, countries like Brazil and members of MERCOSUR also permit its use, aligning with international standards. While vanillin is widely accepted, formulators should verify specific regional requirements to ensure compliance.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Vanillin is considered safe for oral exposure, with an Acceptable Daily Intake (ADI) established by JECFA. It is also deemed safe for dermal exposure in fragrance applications, with low potential for irritation or sensitization. The International Fragrance Association (IFRA) provides guidelines for its use in fragrances to minimize any potential risks. Inhalation exposure is generally considered safe at typical usage levels, though occupational exposure should be monitored to prevent respiratory irritation. The risk profiles for vanillin are consistent across food and fragrance applications, with no significant differences noted.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Vanillin is a versatile and valuable material for formulators due to its ability to impart a rich, sweet vanilla note. It synergizes well with other sweet and creamy ingredients, enhancing the overall sensory experience. Common formulation pitfalls include overuse, which can lead to an overpowering or artificial taste, and underuse, which may result in a lack of desired sweetness. Vanillin is frequently used to mask off-notes in formulations, making it a staple in both flavor and fragrance development.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on vanillin is well-established, with extensive documentation available from authoritative sources. Industry practices are well-documented, though some regional regulatory nuances may require further verification. Known data gaps are minimal, with most information readily accessible through reputable sources.

Citation hooks: FlavScents

QA Check

• All required sections 1-9 are present
• "Citation hooks:" line is present under each section
• Flavor section includes ppm ranges
• Toxicology section covers oral, dermal, inhalation
• Regulatory section mentions US, EU, UK, Asia, Latin America
• If complex natural material: includes section 5a (not applicable for vanillin)

About FlavScents AInsights (Disclosure)
FlavScents AInsights integrates information from authoritative government, scientific, academic, and industry sources to provide applied, exposure-aware insight into flavor and fragrance materials. Data are drawn from regulatory bodies, expert safety panels, peer-reviewed literature, public chemical databases, and long-standing professional practice within the flavor and fragrance community. Where explicit published values exist, they are reported directly; where gaps remain, AInsights reflects widely accepted industry-typical practice derived from convergent sensory behavior, historical commercial use, regulatory non-objection, and expert consensus. All such information is clearly labeled to distinguish documented data from professional guidance or informed estimation, with the goal of offering transparent, practical, and scientifically responsible context for researchers, formulators, and regulatory specialists. This section is generated using advanced computational language modeling to synthesize and structure information from established scientific and regulatory knowledge bases, with the intent of supporting—not replacing—expert review and judgment.

Generated 2026-01-22 07:03:36 GMT (p2)