Natural Vanillin Obtained by Means of Bioconversion

Contact Author Corine Cochennec
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Vanilla has traditionally been, and will certainly remain, one of the most widely appreciated flavors in the world, reminiscent of wholesomeness, tenderness and comfort of childhood, while remaining a very trendy flavor.

Vanillin naturally occurs in levels up to 2% of the dry matter of cured vanilla beans (F-1); vanillin (4-hydroxy-3-methoxybenzaldehyde) is the main organoleptic characteristic aroma component.

Vanillin naturally occurs in levels up to 2% of the dry matter of cured vanilla beans (F-1); vanillin (4-hydroxy-3-methoxybenzaldehyde) is the main organoleptic characteristic aroma component.

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