ETHYL VANILLIN – sweet, creamy and gourmand note with hints of warm vanilla, melted sugar and white chocolate

The sweet, warm, and creamy scent of vanilla. Sparingly soluble in water (about 1%), but soluble in alcohol, diluted alcohol, propylene glycol, diluted propylene glycol, and most cosmetic and aromatic oils.
An intensely sweet, warm, slightly floral aroma, reminiscent of vanilla in its creamy sweetness. The aroma's persistence is exceptional, and its intensity only becomes apparent when this chemical compound is diluted.
An intensely sweet, warm, and creamy vanilla flavor. It's often said to be four times stronger than vanillin, but most experts in the food industry agree that it's actually about 2-24 times stronger than vanillin and has a distinct aroma and flavor.
This aldehyde is widely used in perfumery as a sweetener and fixative, not only in very sweet floral fragrances and common fruity lipstick fragrances, but also as a fixative element in perfume compositions where creamy sweetness is desired, especially in combination with flowers such as ylang-ylang or with members of the eugenol family, as in cloves, etc.
Ethyl vanillin is often used to replace a larger amount of vanillin in flavorings when color changes are a concern due to the active hydroxyl or aldehyde groups in the vanillin/ethyl vanillin molecules. The risk of discoloration can be reduced, while the sweetness remains, although the fixative effect will be reduced.
This aldehyde is widely used in flavorings, primarily to imitate the flavor of vanilla, but also in chocolate, cream soda, hard candy, and virtually any fruity, caramel, nutty, or other flavorings, as well as in rum, butter, and so on. It is used as a sweetener, fixative, and "flavor enhancer" in flavorings.
To impart a vanilla-like aroma, it is most often used in combination with vanillin, as ethyl vanillin alone cannot adequately convey the natural vanilla note.