Vanillin, also known as vanillin, with the chemical name of 3-methoxy-4-hydroxybenzaldehyde, is an organic compound extracted from vanilla beans of the Brassicaceae family. It has the aroma of vanilla bean and rich milk flavor, can be added to the food to increase the aroma, fixed aroma, in the auxiliary antibacterial, bactericidal also plays an important role. Vanillin is used in chocolate, ice cream, beverages, cosmetics, plastic items, etc. It is even used as a biological preservative, and has a wide range of uses in the pharmaceutical field.
Coumarin, also known as 1,2-benzopyrone and o-oxonaphthone, with the chemical formula C9H6O2, is an important flavor. Natural coumarin exists in black coumarin, fragrant serpentine, wild cardamom, orchids, with fresh hay and coumarin aroma, generally not for food, allowed to smoke and external use. The dihydrocoumarin made from coumarin can be used to make cream, coconut and cinnamon flavors, and used as a food additive. The use of flavors is a double-edged sword, the application of which can reduce the cost of raw materials for processed food production and increase the flavor of the food, while overuse can cause dependence and health hazards to the consumer.
In summary, vanillin and coumarin have obvious differences in nature, odor and application.