base note gourmand Vanilla

Vanillin

Also known as: Vanilla aldehyde, 4-Hydroxy-3-methoxybenzaldehyde

Sweet, warm, creamy, vanilla, balsamic with slightly powdery facets

IFRA Restriction

This is the maximum allowed percentage of this material in the total finished product, not in the fragrance concentrate.

For example, if a fine fragrance (Category 4A) contains 20% fragrance oil, and IFRA allows 10% of this material, the material can be up to 50% of the fragrance concentrate (10% ÷ 20% = 50%).

EU Allergen

This ingredient is classified as an EU allergen under the Cosmetics Regulation (EC) No 1223/2009.

Labeling thresholds:

  • 0.001% in leave-on products
  • 0.01% in rinse-off products
Learn more →
CAS 121-33-5
Manufacturers Symrise, Solvay, Borregaard

About Vanillin

The primary component of vanilla extract. Sweet, warm, and comforting, it is one of the most widely used materials in perfumery and flavoring.

Molecular Information
Molecular Formula C8H8O3
Molecular Weight 152.15 g/mol
Boiling Point 545 °F at 760 mmHg (NTP, 1992)
Flash Point 153 °C (307 °F) - closed cup
Density 1.056 at 68 °F (NTP, 1992) - Denser than water; will sink
Vapor Pressure 1 mmHg at 225 °F (NTP, 1992)
InChIKey MWOOGOJBHIARFG-UHFFFAOYSA-N
Sources: PubChem

Safety Information
Warning

GHS Classification

Sensitization, SkinSerious eye damage/eye irritation

Hazard Statements

  • H317: May cause an allergic skin reaction
  • H319: Causes serious eye irritation
Sources: PubChem (ECHA C&L)