The positional d( 18 O) values of vanillin (1) of different origins have been determined from the global values of 2-methoxy-4-methylphenol (4), obtained from 1 upon Clemensen reduction, and of 3-methylanisole (5), obtained from 4 by removal of the phenolic O-atom. By these means, it is possible to differentiate samples of 1 of synthetic origin from those extracted from Vanilla plants or produced from lignin by chemical oxidation. The main difference between the samples derived from guaiacol and those possessing the aromatic moiety of natural origin is in the enrichment values of the O-atoms at C(3) and C(4), while the extractive materials from the pods are distinguished from the product from lignin on the basis of the carbonyl oxygen d( 18 O) values, ranging from 25.5 and 26.2 in the natural material to 19.7½ in the lignan-based sample. The values for the phenolic Oatom vary from 8.9 and 12½ of the synthetic materials to 6.5, 5.3, and 6.3½, respectively, of the sample from lignin and the two samples from Vanilla pods,whereas the MeO O-atoms show the following values for the same compounds: À 2.9, À 3.2, 3.5, 3.1, and 2.3½, respectively. This study indicates the significance of the positional d( 18 O) values of polyoxygenated compounds for the definition of their origin.Introduction. ± The distribution of stable isotopes within the atomic species constituting an organic molecule is not statistical but rather depends upon the way in which it was formed [1]. A relevant practical analytical application of this principle deals with the determination of the origin of food components and the authentication of the natural rather than natural-identical status of flavor materials [2] [3]. Most of the measurements performed to this end have, until now, concerned the quantification of 13 C and 2 H, and comparatively little attention has been dedicated to the pattern of Oisotopes in an organic molecule. This is most likely due to experimental difficulties in the analytical determinations. Indeed, a great deal of information [4] can be drawn from the O-isotope content of a molecule, since the three primary sources for the Oatoms incorporated into an organic material, i.e., CO 2 , atmospheric O 2 gas, and ground water, possess quite different isotope enrichments. The O-isotope enrichment of a molecule is expressed as the d( 18 O) value, which is the relative difference of the isotope ratio of a compound to that of an international standard (i.e., ocean water) in ½. Accordingly, the d( 18 O) values of CO 2 , atmospheric O 2 , and ground water, the infinite reservoirs that supply oxygen to organic compounds, are: 40.3 ± 42.5½, 23.5 ± 23.8½ and À 10 ± 0½, respectively [4]. Vanillin (1), perhaps, is the organic molecule whose isotopic content has been most extensively investigated [5] [6], mainly because there are two sources for this industrially important phenolic aldehyde. The first is supplied from the costly material