I’m curious as I don’t see any recipes (hardly any) that use vanillin.
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Not really. I used to.
Smooth vanilla FLV just works so much better for me.
But that is just me… 
Maybe others here might use vanillin…
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I don’t think I’ve hardly ever used vanillin and can’t remember the last time I did use it. I do have TPA Vanillin 10% in stash. May have to revisit that flavor additive 
Vanillin is the primary component of the extract of the vanilla bean. Synthetic vanillin, instead of natural vanilla extract, is sometimes used as a flavouring agent in foods, beverages, and pharmaceuticals. It is used by the food industry as well as ethylvanillin. Artificial vanilla flavoring is a solution of pure vanillin, usually of synthetic origin. Because of the scarcity and expense of natural vanilla extract, there has long been interest in the synthetic preparation of its predominant component. The first commercial synthesis of vanillin began with the more readily available natural compound eugenol. Today, artificial vanillin is made from either guaiacol or from lignin, a constituent of wood which is a byproduct of the paper industry.
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A small tip:
Smooth Vanilla does have vanillin in it… 
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I regularly mix a Five Paws Queenside clone, which gets just a hint of vanillin (0.2%) in it. Given my current consumption I will run out of Vanillin in already 15 years…
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I remember a Flavour Art tour, I think it was with Phil Brusardo…one of the guys mentioned adding Vanillin to a flavor so as Smoky already mentioned some flavors already use it.
I haven’t used it in awhile but remember it being useful to give a vanilla recipe a boost. This post reminds me I gotta try it again. Not so much a Vanilla to use on it’s own, more of a boost for other vanilla’s to stand out more in a mix if I remember correctly.
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I put some smooth vanilla in one of my cream mixes yesterday…
and forgot which one… I bet my tongue can tell me tho 
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