Ueber das Vanillin

Ueber Das Verschwinden Der Θ-functionen

Hippokrates Ueber die Krankheiten III

irrelevant. Chemistry and the relations between science, technology, and industry are well surveyed by Crosland and Cardwell respectively. Forbes's essay on mathematical cosmography is not a comprehensive account but the story (albeit interesting) of a few German cartographers. Compared with other recent collections of essays in the history of science, this volume parades no party line: witness...

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 ...

Microbial Production of Vanillin

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...

Biocatalytic 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...