o-Vanillin CAS：148-53-8

First and foremost, o-Vanillin (2-Hydroxy-3-methoxybenzaldehyde) is a synthetic aromatic aldehyde flavor raw material with unique creamy vanilla and sweet woody notes. This versatile aromatic compound delivers warm, rich vanilla aroma with slight caramel undertones, widely used to modify and boost fragrance layers. For this reason, food flavor factories, perfume manufacturers, e-liquid brands and cosmetic fragrance labs widely adopt this standardized aroma ingredient for diversified formulation lines.

To start with, o-Vanillin forms pale yellow to off-white fine crystalline powder with characteristic intense sweet vanilla odor. In addition, it dissolves readily in ethanol, propylene glycol and plant oils, slightly soluble in hot water, nearly insoluble in cold water. Meanwhile, light-proof sealed cool storage prevents oxidation and discoloration to maintain stable fragrance intensity. On the contrary, long-term exposure to strong UV light and high temperature will trigger yellowing and weaken aroma performance. Besides that, our finished o-Vanillin reaches above 99% HPLC purity and complies with FCC and food additive safety standards.

We adopt high-purity guaiacol as core synthesis feedstock. Firstly, crude intermediates go through multi-stage decolorization and impurity filtration to remove residual phenol and solvent impurities. Next, controlled low-temperature formylation reaction forms o-Vanillin molecular structure. After that, repeated recrystallization and vacuum low-temperature drying eliminate unreacted raw materials. Furthermore, every finished batch undergoes strict HPLC purity, sensory evaluation and heavy metal testing. Thus, stable qualified o-Vanillin is ready for global bulk shipment.

Outbound authority link: FDA Food Flavor Ingredient Safety Standards

Internal cross link: View similar aromatic raw material Curcumin

Compared with regular vanillin, o-Vanillin features deeper woody, creamy caramel layers without sharp pungent taste, enriching vanilla flavor dimension. In addition, low recommended addition dosage effectively lifts sweetness and fragrance persistence in finished products. Moreover, dual food-grade and cosmetic-grade specifications fit edible flavor blending and perfume compounding separately. Meanwhile, uniform crystal particle size enables accurate metering and even dispersion during industrial mixing.

For instance, it enhances rich vanilla-caramel notes in baked pastries, chocolate, hard candies and dairy flavor bases to improve flavor thickness.

Blend trace o-Vanillin into woody, gourmand and cream perfume formulas as base note to extend fragrance staying power on skin.

Beyond edible and perfume usage, this aromatic crystal adds smooth sweet vanilla layers to vape liquid, chewing gum and mouth freshener flavors.