PubChem CID · CC0
vanillin
Cooking relevance
Vanillin (PubChem CID 1183) is the primary aromatic compound responsible for vanilla's characteristic flavor and aroma in culinary applications. This aldehyde compound provides the sweet, warm, slightly woody notes that define vanilla's sensory profile. It appears naturally in vanilla beans and is also produced synthetically for use in cooking and baking, where it enhances desserts, beverages, and savory dishes requiring subtle sweetness and depth.
- aroma
- sweet · warm · woody · creamy · subtle spice notes
- culinary role
- primary aromatic compound in vanilla; flavoring agent in desserts, beverages, and baked goods
- mass spectra
- 17 verified
Biochemical reactions
Metabolic reactions from RHEA (EMBL-EBI/SIB) · peer-reviewed
4-hydroxy-3-methoxy-benzenemethanol + O2 = vanillin + H2O2
vanillin + NAD(+) + H2O = vanillate + NADH + 2 H(+)
3-hydroxy-3-(4-hydroxy-3-methoxyphenyl)propanoyl-CoA = vanillin + acetyl-CoA
1,2-bis(4-hydroxy-3-methoxyphenyl)ethylene + O2 = 2 vanillin
Research associations
Literature-derived · peer-reviewed sources only · not medical advice
Foods containing this compound
Source
Compound data linked to PubChem CID 1183, public domain via NCBI. Culinary context + ingredient mappings are maintained by Foodgeist's enrichment fleet and continuously re-matched by the pairings engine. PubChem CID 1183
