From 2013.igem.org

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