Vanillin is mainly responsible for the fragrance, flavour and aroma of vanilla essence. It is used in the preparation of ice creams, chocolates, cakes, pastries, puddings, soft drinks, pharmaceuticals, liquors, perfumery and in nutraceuticals. At present, synthetic products such as ethyl vanillin and synthetic vanillin are used for the above purpose. But such synthetic products are being rejected by discerning customers world over, and there is an increasing demand for natural vanillin.
