There are over a hundred organic compounds  present in the vanilla bean that provide it with a complexity of flavor unique to any other. The organic compound vanillin is the prominant compound responsible for vanilla's characteristic flavor and smell. One minor component of vanilla is piperonal, an aromatic compound similar to vanillin with a floral nose. Piperonal and other substances affect the odor of natural vanilla.

The essence of vanilla can be obtained in two different forms: an extract from the actual vanilla seed pod itself or a synthetic ethanol based extract obtained from the organic compounds guaiacol or lignin, both derived from wood sources supplied from the byproducts of the paper industry.