Vanillin is a natural crystal like component formed on the cured and processed vanilla bean. It is primarily responsible for the characteristic flavor and smell of vanilla. Although more than 400 chemical compounds contribute to the overall smell and taste of vanilla flavor, the most recognizable flavor is vanillin, which is largely responsible for vanilla’s remarkable sweet, creamy, fruity, and floral aroma and flavor.
Synthetic or artificial vanillin contains a lot of vanilla flavoring for a much smaller price. Artificial vanilla is derived from by-products of the paper or petro-chemical industries. It is generally three times as strong as vanilla extract.
Is Vanillin dangerous?
No, in many of the countries of Europe as well as Mexico, Vanillin is considered a natural product. Vanillin is widely used in the U.S. and is used in many products we use every day, such as roasted coffee, foods, beverages, and pharmaceuticals.