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Aroma chemicals · Gourmand · Base note

Vanillin

Sweet, creamy vanilla.

Where it comes from

The main aroma molecule of vanilla pods; first synthesised in 1874.

How perfumers use it

One of the most important base materials: in ambers, gourmands and as a sweet fixative.

Did you know? Shalimar (1925) is often described as “Jicky with lots of vanilla”.

Safety & regulation

Turns perfumes and candles brown over time.

For education only. Raw materials should be diluted for smelling and never applied neat to skin. Always follow the supplier’s safety data sheet and the current IFRA Standards.

Smell it for yourself

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Related ingredients

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Aroma chemicals · Gourmand

Coumarin

Fresh hay, almond, tonka and warm vanilla.

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Creamy vanilla, sweeter and several times stronger than vanillin.

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Tonka bean

Almond, hay, caramel and warm tobacco.

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Vanilla

Sweet, creamy and comforting, with smoky, boozy and woody depths in natural extracts.

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