Editing Vanillin (section)

== Occurrence ==
[[File:Vanilla fragrans 2.jpg|thumb|upright|left|These green seed pods contain vanillin only in its glucoside form, and lack the characteristic odor of vanilla.]]
Vanillin is most prominent as the principal flavor and aroma compound in [[vanilla]]. Cured vanilla pods contain about 2% by dry weight vanillin. Relatively pure vanillin may be visible as a white dust or "frost" on the exteriors of cured pods of high quality.

It is also found in ''[[Leptotes bicolor]]'', a species of orchid native to Paraguay and southern Brazil,<ref name= floralibrary>{{cite web |url=http://www.floralibrary.com/flora/leptotes/bicolor |title=Leptotes bicolor|publisher=Flora Library |access-date=2011-08-21}}</ref> and the [[Pinus tabuliformis|Southern Chinese red pine]].

At lower concentrations, vanillin contributes to the flavor and aroma profiles of foodstuffs as diverse as [[olive oil]],<ref>[[#brenes1999|Brenes 1999]].</ref> [[butter]],<ref>[[#adahchour1999|Adahchour 1999]].</ref> [[raspberry]],<ref>[[#roberts1996|Roberts 1996]].</ref> and [[lychee]]<ref>[[#ong1998|Ong 1998]].</ref> fruits.

Aging in [[Oak (wine)|oak barrels]] imparts vanillin to some [[wine]]s, [[vinegar]],<ref>{{cite journal | doi = 10.1007/BF01192948 | volume=199 | title=Analysis of polyphenolic compounds of different vinegar samples | year=1994 | journal=Zeitschrift für Lebensmittel-Untersuchung und -Forschung | pages=29–31 | last1 = Carrero Gálvez| first1 = Miguel | s2cid=91784893 }}.</ref> and [[distilled beverage|spirit]]s.<ref>[[#viriot1993|Viriot 1993]].</ref>

In other foods, heat treatment generates vanillin from other compounds.  In this way, vanillin contributes to the flavor and aroma of [[coffee]],<ref>{{Cite journal | doi = 10.1002/ffj.2730100102 | title = Determination of potent odourants in roasted coffee by stable isotope dilution assays | year = 1995 | last1 = Semmelroch | first1 = P. | last2 = Laskawy | first2 = G. | last3 = Blank | first3 = I. | last4 = Grosch | first4 = W. | journal = Flavour and Fragrance Journal | volume = 10 | pages = 1–7}}</ref><ref>[[#blank1992|Blank 1992]].</ref> [[maple syrup]],<ref>[[#kermasha1995|Kermasha 1995]].</ref> and [[whole-grain]] products, including corn [[tortilla]]s<ref>[[#buttery1995|Buttery 1995]].</ref> and [[oatmeal]].<ref>[[#guth1993|Guth 1993]].</ref>