Produção Nacional
Revisado por pares
Obtenção de vanilina: oportunidade biotecnológica
2005; Brazilian Chemical Society; Volume: 28; Issue: 4 Linguagem: Inglês
10.1590/s0100-40422005000400017
ISSN1678-7064
AutoresAndreas Daugsch, Gláucia María Pastore,
Tópico(s)GABA and Rice Research
ResumoA BIOTECHNOLOGICAL OPPORTUNITY.Natural aroma compounds are of major interest to the food and fragrance industry.Vanillin (3-methoxy-4-hydroxybenzaldehyde) was isolated from the vanilla beans in 1816 and its world consumption has reached today about 12000 tons per year.But only approximately 50 tons per year are extracted from vanilla pods (Vanilla planifolia).The remainder is provided by synthetic vanillin.This review is about alternative processes to produce natural vanillin de novo or by biotransformation using biotechnological methods involving enzymes, microorganisms and plant cells.
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