vanilla flavor

Vanilla flavor primarily comprises sensory components that produce the distinctive taste of vanilla, characterized by sweet, creamy, and slightly smoky notes. This flavor can derive from natural vanilla beans or be synthetically produced to replicate the natural profile. It is known by various synonyms including artificial vanilla flavor, natural Indonesian vanilla flavor, vanilla complex natural, and vanilla flavor WONF (With Other Natural Flavors). The compound typically appears as a colorless or light liquid, making it suitable for incorporation into many flavored products. A detailed chemical and sensory profile is documented in the PubChem database, offering standardized reference data. The flavor is sourced either through extraction from cured vanilla beans or via synthetic manufacturing pathways aimed at mimicking the natural aroma and flavor characteristics.

Vanilla flavor occurs naturally in the cured pods of Vanilla planifolia and related orchids, where it serves ecological roles such as attracting pollinators through its distinctive aroma. In industrial and culinary contexts, it is widely applied as a flavoring agent in bakery items, beverages, and a broad spectrum of flavored products. The flavor's widespread use is supported by standards including FEMA (US), which classifies and regulates food-grade flavoring substances to ensure consistent quality and safety. Vanilla flavor adds characteristic taste notes that make it a fundamental component in sweet goods and beverages globally.

The physical and chemical characteristics of vanilla flavor influence its application and stability in formulations. Typically, it is a colorless to pale liquid with a warm, sweet aroma resembling natural vanilla. Its solubility properties allow good dispersion in aqueous or lipid media, facilitating its use across diverse food matrices. The flavor compounds' volatility and stability under processing conditions must be considered, as heat and oxidation can alter sensory quality. Its chemical composition, frequently including vanillin and related derivatives, imparts stability conducive to baking and beverage production. These attributes guide formulators in selecting vanilla flavor forms compatible with desired sensory and shelf-life profiles.

None found

Export Tariff Code:	3302.10.0000
Wikipedia:	View

Safety information

Preferred SDS: View
Hazards identification
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
Pictogram
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined

Safety in use information

Category:
flavored products of all types
Recommendation for vanilla flavor usage levels up to:
	not for fragrance use.

Safety references

None found