Vanillin is one of the most useful flavor ingredients, and is used in many flavors besides vanilla. It was identified in vanilla beans in early 1800, and the structure was determined by Tiemann and Haarmann in 1874. Commercial synthetic vanillin was produced by eugenol, guaiacol, and lignin. It occurs in vanilla beans at about 2%.
Vanillin is not a strong flavor, and the intensity or strength can be increased by using ethyl vanillin, heliotropine, veratraldehyde, benzodihydropyrone, vanitrope, and 6-methyl coumarin. Not all of these boosters are natural.
If vanillin is used at too high of a level it can produce off notes.
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