Production of vanillin: a biotechnological opportunity

摘要: Natural aroma compounds are of major interest to the food and fragrance industry. Vanillin (3-methoxy-4-hydroxybenzaldehyde) was isolated from vanilla beans in 1816 its world consumption has reached today about 12000 tons per year. But only approximately 50 year extracted pods (Vanilla planifolia). The remainder is provided by synthetic vanillin. This review alternative processes produce natural vanillin de novo or biotransformation using biotechnological methods involving enzymes, microorganisms plant cells.