Ethyl vanillin-D-glucose is often used as a flavor in baked goods and tobacco products due to its high temperature resistance. Adding ethyl vanillin glucoside to food can still play a significant role even under high temperature baking conditions. As a glucoside flavor precursor, it improves the stability of the flavor. After decomposition at high temperature, it increases the aroma of the product, making the aroma of baked goods more rich and full
