| FEMA | N/A |
| CAS | 8047-24-3 |
| EINECS | N/A |
| JECFA Food Flavoring | N/A |
| CoE Number | N/A |
| Organoleptic Notes |
|
| Odor | vanilla sweet, vanilla, toffee, woody, |
| Flavor | vanilla vanilla, balsamic, almond, rummy, phenolic, |
| Material Notes | Vanilla tinctures for perfumery use are made with perfume alcohol, ethyl alcohol denatured with diethyl phthalate, brucine sulfate or the like. These tinctures can not be used in flavors. Furthermore, it is generally necessary to maintain a high alcohol percentage in tinctures for perfumes since other perfume materials are not soluble in diluted alcohol. The aromatic principles in the vanilla fruit are more soluble in diluted alcohol than in pure ethyl alcohol. the alcoholic solution of macerated vanilla planifolia. |