Vanillin. It is the primary component of the extract of the vanilla bean. The other difference is that it is much sweeter than vanillin, so if you're using much of it, you can probably back off a little on other sweetening ingredients. Vanillin could be the major chemical (among the a number of other naturally-occurring chemical substances) that offers the vanilla bean its certain flavor. Interestingly, vanillin and ethyl vanillin don't really seem to step on each other, so it's easy to layer them for a much richer and stronger vanilla experience. To understand vanillin, it is important to realize that vanilla as a natural product consists of a number of organic compounds not just one. It is a phenolic aldehyde. However, its major component is 4-hydroxy-3-methoxybenzaldehyde. It has the odor and taste of vanillin but is much stronger. Vanillin, on the other hand, is what you’ll find in cheap extracts at the store that are also called “imitation vanilla”. Ethylvanillin is an artificial molecule, it does not appear in nature naturally, whereas vanillin does. Vanillin is an organic compound with the molecular formula C8H8O3. Ethyl vanillin is about three.5x more robust in flavor efficiency than vanillin, but it is slightly different with regards to the observe of the flavor. As a flavorant, ethylvanillin is about three times as potent as vanillin and is used in the production of chocolate.  The molecule revolutionized both the design and aesthetics of olfactory art ; artist Jacques Guerlain added a large quantity of it to a bottle of Jicky (1889) perfume, creating the main accord for the perfume house's flagship fragrance, Shalimar (perfume) (1925). Its functional groups include aldehyde, hydroxyl, and ether. Synthetic vanillin, on the other hand, is an easier and cheaper way of creating the same production of vanillin. IDENTIFICATION: Ethyl vanillin is a fine white or slightly yellow crystalline needle or colorless flakes. It also happens that ethylvanillin is a lot stronger in flavour than vanillin. Solvay, the leading producer of synthetic vanilla, makes vanillin from a by-product of rice bran oil refining. Therefore, when using ethylvanillin even less of the molecule is required to get the same intensity of vanillin flavour. The chemical structure of this component is written: Vanillin is this same compound, produced synthetically. Ethyl vanillin is soluble in water. Synthetic vanillin is now used more often than natural vanilla extract as a flavoring agent in foods, beverages, and pharmaceuticals. USE: Ethyl vanillin is an important commercial chemical used in food flavoring and in … There are many other ways to make vanilla that are both natural and synthetic.