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Natural Vanillin Obtained by Means of Bioconversion

Contact Author Corine Cochennec
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This is only an excerpt of the full article that appeared in P&F Magazine. The full content is not currently available online.

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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