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

1. Identity & Chemical Information

Vanillin is commonly known as the primary component of the extract of the vanilla bean. Its IUPAC name is 4-hydroxy-3-methoxybenzaldehyde. The CAS number for vanillin is 121-33-5, and it is recognized by FEMA with the number 3107. Other identifiers include FL number 05.015 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 characteristic sweet, creamy, and vanilla-like odor. These functional groups are crucial for its interaction with olfactory receptors, making it a significant compound in flavor and fragrance applications.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Vanillin is characterized by its sweet, creamy, and vanilla-like odor, often described as warm and comforting. It has a moderate intensity and good diffusion, making it a prominent impact note in both flavors and fragrances. The taste threshold of vanillin is relatively low, allowing it to impart a strong vanilla flavor even at low concentrations. In sensory applications, vanillin serves as an impact note, providing a recognizable vanilla character, and is often used to enhance the perception of sweetness and creaminess in various formulations.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Vanillin naturally occurs in the seed pods of the vanilla orchid (Vanilla planifolia) and is also found in trace amounts in other plants such as cloves and certain types of wood. It can be formed through the enzymatic degradation of lignin in plants or via the Maillard reaction during the curing of vanilla beans. Vanillin is often used in products labeled as "natural flavor" when derived from natural sources, although synthetic vanillin is also widely used due to cost and availability considerations.

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

4. Use in Flavors

Vanillin is extensively used in flavor formulations, particularly in the categories of bakery, confectionery, dairy, and beverages. It functions as a primary flavoring agent, providing a distinct vanilla note that enhances the overall flavor profile. Typical use levels in finished food or beverage products range from 50 to 200 ppm, with higher concentrations used in products where a strong vanilla character is desired. Vanillin is stable under heat and acidic conditions, making it suitable for a wide range of applications.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In fragrances, vanillin is used across various fragrance families, including oriental, gourmand, and floral compositions. It acts as a modifier and impact note, contributing warmth and sweetness to the fragrance profile. Typical concentration ranges in perfumes are from 0.1% to 1%, depending on the desired intensity. Vanillin is considered a base note due to its low volatility, providing lasting sweetness and depth to the fragrance.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

In the United States, vanillin is recognized as GRAS (Generally Recognized As Safe) by FEMA for flavor use. In the European Union, it is approved under Regulation (EC) No 1334/2008 with the FL number 05.015. The United Kingdom follows similar regulations post-Brexit. In Asia, vanillin is approved for use in Japan and China, with specific regulations in place. In Latin America, countries like Brazil and those in MERCOSUR also permit its use, with harmonized assumptions across the region. However, formulators should verify specific country regulations due to potential variability.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Vanillin is considered safe for oral exposure at typical use levels, with an ADI (Acceptable Daily Intake) established by JECFA. For dermal exposure, vanillin is generally non-irritating and non-sensitizing, although IFRA provides guidelines to ensure safe use in fragrances. Inhalation exposure is minimal due to its low volatility, but occupational exposure should be monitored in manufacturing settings. The risk profiles for food and fragrance applications are similar, with no significant differences noted.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Vanillin is valued for its ability to impart a strong, recognizable vanilla character, enhancing sweetness and creaminess in formulations. It synergizes well with other sweet and creamy notes, such as ethyl vanillin and coumarin. Common pitfalls include overuse, which can lead to an overpowering or artificial flavor. It is often under-used in complex formulations where subtlety is required. Formulators should balance vanillin with other components to achieve the desired profile.

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, although some variability exists in use levels and regulatory interpretations. Known data gaps are minimal, with most information being consistent across 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 2026-08-31 14:08:47 GMT (p2)