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Team:British Columbia/Project/Vanillin
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| - | Vanillin (4-hydroxy-3-methoxybenzadledhyde) is a valuable industrial aromatic compound involved in flavouring, preservatives, pharmaceuticals, and fragrances. Naturally, vanillin is extracted from vanilla pods in Flat-leaved Vanilla planifolia, Vanilla tahitiensis, and Vanilla pompona. However, commercialization of botanical vanillin is infeasible and cannot achieve the demands of world vanilla flavor market due to unpredictable harvesting yields, climate fluctuations, and labour-intensive processing. Only 0.2@ originates | + | Vanillin (4-hydroxy-3-methoxybenzadledhyde) is a valuable industrial aromatic compound involved in flavouring, preservatives, pharmaceuticals, and fragrances. Naturally, vanillin is extracted from vanilla pods in Flat-leaved ''Vanilla planifolia'', ''Vanilla tahitiensis'', and ''Vanilla pompona''. However, commercialization of botanical vanillin is infeasible and cannot achieve the demands of world vanilla flavor market due to unpredictable harvesting yields, climate fluctuations, and labour-intensive processing. Only 0.2@ originates |
Chemical synthesis of vanillin from petrochemical precursors, such as guaiacol and glyoxylic acid, produce over 10 thousands tons of vanillin per year. To meet the demands of growing consumption of vanillin for industries, focus has turned to alternative methods of vanillin synthesis through the bioconversion of | Chemical synthesis of vanillin from petrochemical precursors, such as guaiacol and glyoxylic acid, produce over 10 thousands tons of vanillin per year. To meet the demands of growing consumption of vanillin for industries, focus has turned to alternative methods of vanillin synthesis through the bioconversion of | ||
Revision as of 03:11, 24 September 2013
Vanillin
Vanillin (4-hydroxy-3-methoxybenzadledhyde) is a valuable industrial aromatic compound involved in flavouring, preservatives, pharmaceuticals, and fragrances. Naturally, vanillin is extracted from vanilla pods in Flat-leaved Vanilla planifolia, Vanilla tahitiensis, and Vanilla pompona. However, commercialization of botanical vanillin is infeasible and cannot achieve the demands of world vanilla flavor market due to unpredictable harvesting yields, climate fluctuations, and labour-intensive processing. Only 0.2@ originates
Chemical synthesis of vanillin from petrochemical precursors, such as guaiacol and glyoxylic acid, produce over 10 thousands tons of vanillin per year. To meet the demands of growing consumption of vanillin for industries, focus has turned to alternative methods of vanillin synthesis through the bioconversion of
