Sugar, modified palm oil, hazelnuts, cocoa, skim milk powder, whey powder, lecithin, vanillin. The four most commonly found flavor additives were vanillin, ethyl maltol, ethyl vanillin and menthol. The pulpwood produces certain resins that are used as artificial vanilla flavouring (vanillin). The molecule is structurally related to other aromatic aldehydes such as benzaldehyde and vanillin. Oak barrel will add compounds such as vanillin and hydrolysable tannins (ellagitannins). Artificial vanilla flavoring is often a solution of pure vanillin, usually of synthetic origin. Zingerone is similar in chemical structure to other flavor chemicals such as vanillin and eugenol. The largest use of vanillin is as a flavoring, usually in sweet foods. Natural vanilla extract also contains nearly 200 more compounds in addition to vanillin. The traditional flavour is Vanilla, which is acquired using synthetic Vanillin. It is also an intermediate in the production of vanillin from ferulic acid. Aging in oak barrels imparts vanillin to some wines, vinegar, and spirits. The cured vanilla fruits contain an average of 2.5% vanillin. Natural vanilla extract is a mixture of several hundred different compounds in addition to vanillin. Other methoxy ethers include anisole and vanillin.