Vanilliini

Vanilliini, known internationally as vanillin, is an organic aromatic aldehyde that provides the characteristic vanilla flavor and aroma. It is the principal flavor compound in vanilla beans and a widely used flavoring agent in foods and fragrances. The term vanilliini is used in several languages to refer to this compound, including Finnish.

Natural vanillin occurs in small amounts in the seed pods of Vanilla planifolia and related species. In cured vanilla beans, vanillin is typically a minor constituent by weight; due to supply and cost, most vanillin used commercially is synthesized or obtained from biotechnological processes.

Commercial vanillin is produced by several methods. The traditional chemical route oxidizes guaiacol or converts lignin-rich by-products of wood processing to vanillin. Biotechnological approaches use engineered microorganisms to convert ferulic acid or related precursors into vanillin, offering a more sustainable alternative. A portion of the market uses vanilla extracts that contain vanillin alongside other aroma compounds rather than pure vanillin.

Vanillin's chemical formula is C8H8O3. It is a pale yellow to colorless liquid with a warm, sweet vanilla odor. It is moderately soluble in water and readily soluble in alcohol and other organic solvents.

In foods, vanillin is used to impart vanilla flavor in baked goods, dairy products, beverages, and confectionery. It is also used in perfumery and cosmetics. Regulatory status varies by jurisdiction; vanillin is widely permitted as a flavoring agent. The FAO/WHO Joint Expert Committee on Food Additives (JECFA) has assigned an ADI not specified for vanillin, reflecting safety at typical exposure levels. Some individuals may be sensitive to vanillin or related compounds.