Plan a trial for your application
Aroma retention during heating
Use actual thermal processing and packaging for sensory retention trials. Keep the approved standard.
Origin declaration review
Compare new and existing samples in a blinded aroma test. Confirm production route and acceptable origin declaration.
Purchase specifications and incoming inspection
Include the intended grade or current specification in the enquiry. Use the table to compare selection criteria and inspection conditions. The specification agreed by both parties defines the contractual limits. ENVO · Vanillin product information ↗
| Property | Unit | Published or agreed specification | Test conditions and checks |
|---|---|---|---|
| Dry-basis assay | % | ENVO published specification ≥99.0% | For a new source, check identity and odour separately. Distinguish the material from ethyl vanillin. |
| Melting range | °C | ENVO published specification 81–83 | Use the corresponding vanillin reference standard. This value does not apply to ethyl vanillin. |
| Flavor retention | Approved sample assessment | Agree at defined storage intervals. | Keep packaging, storage temperature and time after rewarming constant. Compare the freshly prepared and retained samples. |
When approving a sample, record the grade, methods, limits and specification revision. On receipt, match the packing lot number to the lot-specific COA and record the measured values and release decision.
Chemical identity
| Database entry | Molecular or composition formula | Molar mass |
|---|---|---|
| Vanillin | C8H8O3 | 152.15 g/mol |
The values refer to the compound indicated. Confirm hydrate form, solution concentration and blend composition for the commercial grade.
From samples to commercial delivery
Packaging and receiving
ENVO lists 1 kg bags, 20 kg fibre drums and 25 kg bags or drums. Confirm net weight, units per pallet and label revision.
Storage and handling
Require sealed odour-barrier packaging and separate storage. Verify vanillin identity and lot.
Sample and order lead times
State food category, sales market, pilot quantity and required arrival date. Confirm MOQ, batch documents, availability and remaining shelf life separately for samples and commercial orders.
Questions from the plant
Why can similar aroma descriptions conceal different retention or origin?
Test retained sensory samples under the final thermal process and packaging conditions. Keep the approved reference.
Can ethyl vanillin be treated as the same ingredient because both taste of vanilla?
Check chemical identity, labelling and sensory strength separately. Reapprove the sample and verify finished-product ingredient requirements.
Report a delivery or batch issue
Include the order number, lot number from the package, label photos and inspection records for the affected lot. When retesting, check Chemical identity, origin declaration, aroma and color.
Request documents for your application
TDS · Technical data sheet
For grade selection and sample approval, specify the grade and revision required.
SDS · Safety data sheet
Specify the country or region of use and the required language.
COA · Certificate of analysis
Request a sample COA during supplier review. For incoming inspection, provide the actual lot number.