The information here describes the ingredient in general. Its possible sources may vary and do not necessarily show the origin or form used in a particular YUMA product. For product-specific information, check the relevant product page.
This molecule features sweet vanilla notes and spicy undertones, making it an interesting choice in fragrance formulation. It is especially useful for creating gourmand fragrances and dessert-inspired blends. It can impart anisic and cinnamic notes, or even aromatic profiles reminiscent of gingerbread cookies and pumpkin pie.
Notably, it is a more potent ingredient than vanillin or ethyl vanillin, which requires careful dosage during use. It is widely used in the food industry to add aromatic elements.
This is a synthetic molecule that does not occur in nature. However, it can be synthesized via natural pathways, with the most common method starting from natural eugenol.
An important parameter for its use is IFRA (International Fragrance Association) restrictions, which can be quite stringent. Careful application of these regulations is recommended when using it in fragrance compositions.
A tiny percentage of this molecule can impart an intense vanilla aroma to a product, as it is many times more potent than natural vanillin!
Eugenol, from which this molecule can be synthesized, is found naturally in clove, cinnamon and basil essential oils, thus creating an interesting bridge between spicy and sweet aromas.
Although it does not exist in nature, this ingredient is a key element behind many artificial vanilla scents in confectionery products, ice creams and scented candles that we enjoy daily.
The IFRA Standards form an industry self-regulatory system. They may prohibit or restrict the use of particular fragrance ingredients, or set specifications, according to end use. The status below reflects the IFRA data recorded for this ingredient. It is not a product certification and does not replace applicable law or assessment of the finished product.