Definitions for "Vanillin"
A white crystalline aldehyde having a burning taste and characteristic odor of vanilla. It is extracted from vanilla pods, and is also obtained by the decomposition of coniferin, and by the oxidation of eugenol.
3-methoxy-4-hydroxybenzaldehyde, a naturally occurring chemical in vanilla beans and the major component of vanillin flavoring widely used in foods.
A phenolic compound in vanilla beans and cloves.
Component contributed by oakwood barrel staves. Considered to add a degree of "sweetness" to red wines when present in barely detectable amounts, so adding to a desirably complex style prized by connoisseurs.
Keywords:  fragrance