Vanilla Bourbon CO2 Organic (95% vanillin)
Adam Michael has this to say “This Vanilla Bourbon CO2 Organic (95% vanillin) is CRYSTALLISED POWDER in appearance – not liquid and chiefly aimed towards the perfumer. However this material can be used for food flavouring, in confectionery, ice creams, cakes, desserts, beverages and liqueurs, for tooth-paste flavouring, for taste improvement of lipsticks and again in perfumery. Dosage recommendation: 20 – 50 mg/kg end product.
The aroma is of Vanilla Bourbon CO2 Organic (95% vanillin) is of course vanillin rich but the trace constituents round this material off resulting in a beautiful inimitable natural vanilla aroma. This material is obtained from the dried vanilla beans by supercritical fluid extraction with natural carbon dioxide. This is a highly recommended specialist material.”
Botanical Name: Vanilla planifolia
Origin: Madagascar
Extract: Total Extract
Note: The 10g and 20g weights are placed in a plastic zip-seal bag and placed within an aluminium jar. The 1g is provided in our usual 10ml amber glass bottle.
Wholesale weights (all prices excluding vat): 100G = 1320 Euros.
1 review for Vanilla Bourbon CO2 Organic (95% vanillin)
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Hedione HC (verified owner) –
I had been searching for natural vanillin from genuine vanilla for a long time. But even sources with good connections were unable to help in this case. I was also aware that pure vanillin extracted from natural vanilla would be extremely expensive. And indeed, it is. This vanillin falls into a price range usually reserved for rose oils and similar treasures.
But now to the truly interesting point: the scent. Yes, this vanillin smells distinctly different from all the vanillin variants I have encountered so far. The aroma strikes me as noticeably more intense, yet also more complex and darker. I can already hear the question: is it worth the cost for what is, in essence, a relatively simple aroma? For me—someone who has been curious about olfactory discoveries for decades—the answer is clear: it was worth it!
Moreover, this is the only vanillin I would describe as truly natural—or, to borrow the words of Herbert von Karajan, “…everything else is gaslight!”