Vanillin is the first fragrance synthesized by human beings. It was successfully synthesized by Dr. M. Halmann and Dr. G. Theyman in Germany in 1874. Usually divided into methyl vanillin and ethyl vanillin.

(1) Methyl vanillin: white or yellowish crystal, with vanillin aroma and rich milk aroma, as the largest variety in the spice industry, is the main component of the popular cream vanilla flavor. Its use is very wide, such as in food, daily chemical, tobacco industry as incense raw materials, correcting agent or fixed fragrance agent, among which beverage, candy, pastry, biscuits, bread and fried goods and other food consumption. Vanillin has not been reported to be harmful to humans.

(2) Ethyl vanillin: white to yellowish acicular crystal or crystalline powder, similar to vanillin aroma, aroma is stronger than methyl vanillin. As one of the most important synthetic spices in the world, it is an indispensable raw material in the food additive industry. Its aroma is 3-4 times that of vanillin, with a strong aroma of vanillin and lasting fragrance. Widely used in food, chocolate, ice cream, drinks and daily cosmetics to enhance and fix the fragrance. In addition, ethyl vanillin can also be used as feed additive, plating industry brightening agent, pharmaceutical industry intermediate.