Vanillin is widely used as a flavoring agent in foods, perfumes and in several other applications. Even if huge amounts of vanillin are annually employed in these manufacturing processes, its reactivity is underexplored, especially for the formation of potentially toxic substances. In this context, we observed the formation of orange to red crystalline compounds Vanillin (4-hydroxy-3-methoxybenzaldehyde) is one of the most important flavoring compounds used in foods, beverages, food supplements, perfumes and pharmaceuticals. [1] This compound, in its natural form, is extracted from orchids of the genus Vanilla (e.g. Vanilla planifolia Jacks. ex Andrews). However, being the extraction very expensive and covering just a little percentage of the market request, synthetic vanillin (or more recently "ethylvanillin", 3-ethoxy-4-hydroxybenzaldeyde, "bourbonal", characterized by a stronger and persistent aroma) is nowadays the most used by industry. Vanillin is commonly synthesized using guaiacol, eugenol [2][3][4] or 4-hydroxybenzaldehyde [5] as starting materials or can be also easily prepared starting from different molecules (often from ferulic acid or eugenol), following different enzymatic/microbial routes, [6,7] allowing to fulfil the market demand. The annual worldwide consumption of vanillin exceeds 16,000 tons, even if the estimation of consumed vanillin originated from vanilla pods is only about 0.25 %. The expected global market of natural and synthetic vanillin will grow at a CAGR of 8.2 % in the forecast period 2019-2024, reaching USD 493 million. [8] Vanillin was recognized as suitable for food use by FDA since 1977. [9] Additionally, several studies on bioactivity of this aromatic compound were produced, displaying potential anti-bacterial, [10][11][12] anti-mutagen [13,14] and anti-oxidant [15] activities. Despite this safe profile, some drug interactions between vanillin/ethylvanillin and drugs metabolized by CYP2E1/ CYP1A2 might be possible. [16] No data [a]