Vanillin (C8H8O3) which is a phenolic aldehyde, is the primary component of the vanilla bean extract although synthetic vanillin is now used more than natural vanillin now a days as a flavoring agent in foods, beverages, and pharmaceuticals. The highest use of vanillin is as a flavor in sweet foods such as ice cream and chocolate, with those industies making up 75% of the market for vanillin. The other industry in which vanillin is commonly used is in the fragrance industry in items such as perfumes and to mask the unpleasent odors and tastes of medicines.
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