aww.. i am sorry to hear you are having an issue with vanillin..
what percentages were you using?
I found one flavor from inawera and its the only one i "mega sized"
vanilla for pipe.. that is what got me to thinking on.. yeps.. vanillin..
if you think back on both cooking and "curing"..
it is used as a "booster".. you don't want to over do it, but you do not want it light, either..
you want to be able to taste it.. its well vanilla, concentrated..
kept at between 1-3, no more than 4 percent.. depending on if it is fruits.. drinks.. or tobacco.. and sometimes even those deserts..
it lends a help with other vanillas.. and... caramels..
so in this case.. with both the orange blossom (neroli), and the caramel.. it not only smooths, but gives a sweetish vanilla back taste..