Vanillin (4-Hydroxy-2-mythoxy benzaldehyde) is an organic compound, belonging to the phenol aldehyde group. Vanilla beans is the largest concentrated natural source of vanillin, followed by Leptates bicolor, Chinese red pines, lychee fruit, and raspberry. Vanillin is produced through three ways namely, natural, biosynthesis, and chemical synthesis. Natural and chemical synthesis are two most important means of vanillin production. Vanillin is extensively used in the food industry as a ... Read more
Vanillin, often referred to as the "queen of flavors," is a prominent aroma compound with a sweet, creamy, and vanilla-like scent. This aromatic compound is widely used in the food and beverage industry, as well as in various other applications such as perfumery, pharmaceuticals, and cosmetics. The vanillin market has witnessed steady growth over the years, and it continues to evolve with changing consumer preferences ... Read more
