Cream essence is not a specific compound, but a mixture of many compounds, and the formula is also varied. Usually it is a mixture of many acids, alcohols, esters, lactones and aldehydes. Vanillin was the main ingredient in the early fashion, which is what we often call "vanilla flavor". Current formulations tend to reduce the amount of vanillin and avoid monotony. Acids, such as acetic acid, butyric acid, caproic acid, octanoic acid, decanoic acid, dodecanoic acid, tetradecanoic acid, etc. Alcohols, such as hexanol, octanol, nonanol, decanol, etc. Esters such as ethyl acetate, ethyl butyrate, ethyl caproate, ethyl octanoate and ethyl decanoate; Lactones, such as γ-nonlactone, γ-decanolide, δ-decanolide, δ-dodecalactone, etc. Aldehydes, such as heptanal, octanal, nonanal, decanal, etc. After mixing in a certain proportion, flavoring agents such as vanillin, coumarin, ethyl maltol, etc. are added. The current national standard does not specify the dosage of this mixture.
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