Über Vanillin-Erzeugnisse
نویسندگان
چکیده
منابع مشابه
Enzymatic synthesis of vanillin.
Due to increasing interest in natural vanillin, two enzymatic routes for the synthesis of vanillin were developed. The flavoprotein vanillyl alcohol oxidase (VAO) acts on a wide range of phenolic compounds and converts both creosol and vanillylamine to vanillin with high yield. The VAO-mediated conversion of creosol proceeds via a two-step process in which the initially formed vanillyl alcohol ...
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Vanilla (4-Hydroxy-3-methoxybenzaldehyde), an aromatic flavour compound, is one of the most commonly used food flavouring agents and is extracted from pods of Vanilla planifolia. It holds tremendous industrial applications in food, pharmaceuticals, beverages, perfumes and as nutraceuticals (1). Vanillin extracted from natural sources represents less than 1% of annual market demand and has a mar...
متن کاملBiocatalytic synthesis of vanillin.
The conversions of vanillic acid and O-benzylvanillic acid to vanillin were examined by using whole cells and enzyme preparations of Nocardia sp. strain NRRL 5646. With growing cultures, vanillic acid was decarboxylated (69% yield) to guaiacol and reduced (11% yield) to vanillyl alcohol. In resting Nocardia cells in buffer, 4-O-benzylvanillic acid was converted to the corresponding alcohol prod...
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ژورنال
عنوان ژورنال: Zeitschrift für Untersuchung der Nahrungs- und Genußmittel
سال: 1920
ISSN: 1438-2377,1438-2385
DOI: 10.1007/bf02126657