Yeah, it's mainly vanillin. Vanillin is actually a common degradation product of the phenolic compounds in lignin. If anything, I'm surprised there aren't more woody plants that smell like it.
Next time you happen to visit a winery that has freshly toasted oak barrels, have a sniff: vanilla! That's where those vanilla overtones in some aged wines (or brandy, or tequila) come from.
Actually, there are a number of other aroma compounds that are offshoots of the lignin biosynthesis or modification pathways. Wikipedia has a surprisingly good page on aroma compounds that could be pursued for DIYbiosynthesis:
http://en.wikipedia.org/wiki/Aroma_compounds#Aromatic
Patrik
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