How could we imagine most cakes and desserts, and in some cases even different types of chocolate, if we didn't have vanillin at our disposal to give them that extra scent during the preparation of the dough, that unmistakable aroma that makes us come mouth watering from the first moment our table is set? However, vanillin is a non-natural product, obtained by synthesis in the laboratory which often has the aim of making the presence of yeast less perceptible in some particular preparations.