One bite of this sweet

I realize I’ve never been

This single minded

Vanillin is the major flavor component of vanilla. It can be extracted or synthesized, and is quite singular in characteristic, unlike the complex nature of vanilla. It’s more white chocolate than icing, with slightly bitter and savory undertones lurking beneath the scent of gourmand oversweetness. To me, its presence tends to overpower with its richness and I’ve never tried to use it—in fact, I keep the crystals triple bagged at least, but theoretical knowledge tells me it can be used at up to 8% in a perfume. I suppose I’d rather taste than smell it.