Vanillin

Vanillin is a synthetically produced aromatic compound that mimics the flavour and scent of natural vanilla. Chemically, it is an aldehyde (4-hydroxy-3-methoxybenzaldehyde), which is the primary aromatic component of real vanilla, but it is industrially derived most often from guaiacol or lignin. In the kitchen, it serves as a more affordable substitute for vanilla, added to baked goods, puddings, ice cream, chocolate, beverages, and confectionery. It is most commonly available in powder or crystal form. Compared to natural vanilla, it has a simpler flavour profile, lacking the secondary aromatic notes.