A method for preparing a composition including a compound based on vanillin and ethyl vanillin is described. A resulting composition and uses thereof in many fields of application, in particular in human and animal food is also described. A method for preparing a composition including a compound based on vanillin and ethylvanillin in a vanillin/ethyl vanillin molar ratio of 2 is also described wherein the method includes: a step of melting a mixture of vanillin and ethyl vanillin, which are used in a molar ratio other than 2, with an excess of vanillin representing from 2% to 20% of the weight of the mixture a step of solidifying same, by cooling to a temperature of less than or equal to 50° C.±1° C. and a step of recovering the resulting composition including the new compound.
