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Vanillin, the chemical name is 3-methoxy-4-hydroxybenzaldehyde, is an organic compound extracted from the Rutaceae plant vanilla bean, which is white to slightly yellow crystals or crystalline Powder, slightly sweet, soluble in hot water, glycerin and alcohol, insoluble in cold water and vegetable oil. The aroma is stable and not volatile at higher temperatures. It is easy to be oxidized in the air and easy to change color when it encounters alkaline substances.

Vanillin has the aroma of vanilla bean and strong milky aroma, which can enhance and fix the aroma. It is widely used in cosmetics, tobacco, cakes, candy and baked food industries. It is one of the world's largest synthetic spice varieties. , Industrial production of vanillin has a history of more than 100 years. The recommended dosage of vanillin in the final flavored food is about 0.2-20000 mg/kg. According to the regulations of the Ministry of Health of my country, vanillin can be used in formula food for older infants, young children and cereals for infants and young children (excluding formula cereal powder for infants and young children), and the maximum dosage is 5mg/mL and 7mg/100g respectively. Vanillin can also be used as a plant growth promoter, a fungicide, a lubricating oil defoamer, etc. It is also an important intermediate for synthetic drugs and other fragrances. In addition, it can also be used as a glazing agent in the electroplating industry, as a ripening agent in agriculture, as a deodorant in rubber products, as an anti-hardening agent in plastic products and as a pharmaceutical intermediate, etc. , is widely used.

The chemical name of vanillin is 4-hydroxy-3-methoxybenzaldehyde, also known as methyl protocatechualdehyde and vanillin. One of them, with sweet bean and powder aroma, can be used as fixative, coordinating agent and flavoring agent, widely used in food, beverage, cosmetics, daily chemicals and medicine and other industries. The proportions used in downstream industries are about 50% for food additives, 20% for pharmaceutical intermediates, 20% for feed additives, and about 10% for other uses.

Vanillin is currently one of the most used food flavoring agents in the world, and has the reputation of "the king of food flavors". It is mainly used as a flavor enhancer in the food industry and is used in cakes, ice cream, soft drinks, chocolate, baked candy And alcohol, the added amount is 0.01%-0.04% in cakes and biscuits, 0.02%-0.08% in candy, the maximum amount of baked goods is 220mg·kg-1, and the maximum amount of chocolate is 970mg·kg- 1. It can also be used as a food preservative additive in various foods and seasonings; in the cosmetics industry, it can be used as a flavoring agent in perfumes and creams; in the daily chemical industry, it can be used in daily chemical products Modified aroma; in the chemical industry, as a defoaming agent, vulcanizing agent and chemical precursor; can also be used in analysis and detection, such as for testing amino compounds and certain acids; in the pharmaceutical industry, as an odor shielding agent. 

Because vanillin itself has a bacteriostatic effect, it can be used as a pharmaceutical intermediate in the pharmaceutical industry, including in the treatment of skin diseases. Vanillin has certain antioxidant and cancer prevention effects, and can participate in the signal transmission between bacterial cells. In the future, these potential application fields will promote the rapid growth of the market demand for vanillin. By 2019, the global market for vanillin will be The annual consumption is about 20,000 tons.