Excipient (pharmacologically inactive substance)

What is it?

Vanillin is an organic compound with the formula C8H8O3. It is the primary component of the vanilla bean. Vanillin is used in perfumes and fragrances in both cleaning products and candles, in the food industry to flavor chocolate, baked goods, and ice cream, and in medicines to mask unpleasant flavors. Ethylvanillin - also used in the food industry - has a stronger scent, is more expensive, and differs slightly in it's chemistry. Vanillin accounts for roughly 2 percent of the dry weight of cured vanilla beans, and is the primary flavor component found in vanilla beans.^[1]