An artificial flavouring, roughly 2 to 4 times stronger than vanillin, manufactured from eugenol, isoeugenol or safrole. It boosts fruity and chocolate notes in ice cream, drinks and baked goods, where small doses suffice. It blends smoothly with true vanilla extract and is a staple of the flavourist’s palette for cost-effective vanilla notes. Its powerful vanilla character — with less of the woody, smoky complexity of true vanillin — makes it ideal for boosting weak vanilla bases and for chocolate, where it rounds cocoa notes. Regulatory limits cap its use (e.g. in the EU), and it must be declared as flavouring; blends with vanillin and maltol fine-tune the vanilla impression.