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Luminescence (Chichester, England Print), 2023
Vanillin is a flavouring agent that is prohibited for use in infant food products with ages lower than 6 months. Excessive vanillin usage could lead to eating disorders, nausea, headache, and vomiting.
Mohamed A. El Hamd +5 more
semanticscholar +1 more source
Vanillin is a flavouring agent that is prohibited for use in infant food products with ages lower than 6 months. Excessive vanillin usage could lead to eating disorders, nausea, headache, and vomiting.
Mohamed A. El Hamd +5 more
semanticscholar +1 more source
Review on the oxidative catalysis methods of converting lignin into vanillin.
International Journal of Biological Macromolecules, 2023Vanillin plays an important role not only in food and flavouring, but also as a platform compound for the synthesis of other valuable products, mainly derived from the oxidative decarboxylation of petroleum-based guaiacol production.
Xuewen Xu +5 more
semanticscholar +1 more source
Bioresource Technology, 2023
Lignin is a critical biopolymer for creating a large number of highly valuable biobased compounds. Vanillin, one of lignin-derived aromatics, can be used to synthesize vanillylamine that is a key fine chemical and pharmaceutical intermediate.
Qi Li +5 more
semanticscholar +1 more source
Lignin is a critical biopolymer for creating a large number of highly valuable biobased compounds. Vanillin, one of lignin-derived aromatics, can be used to synthesize vanillylamine that is a key fine chemical and pharmaceutical intermediate.
Qi Li +5 more
semanticscholar +1 more source
Phytochemistry, 2003
Vanillin (4-hydroxy-3-methoxybenzaldehyde) is an important flavour and aroma molecule, but is also of interest because of its biogenetic relationship to the phenylpropanoid pathway and to other molecules of physiological significance, notably salicylate. Recent progress towards characterisation of the biosynthesis of vanillin is reviewed.
Nicholas J, Walton +2 more
openaire +2 more sources
Vanillin (4-hydroxy-3-methoxybenzaldehyde) is an important flavour and aroma molecule, but is also of interest because of its biogenetic relationship to the phenylpropanoid pathway and to other molecules of physiological significance, notably salicylate. Recent progress towards characterisation of the biosynthesis of vanillin is reviewed.
Nicholas J, Walton +2 more
openaire +2 more sources
Bio-vanillin: Towards a sustainable industrial production
, 2021Background Vanilla is the main natural flavoring agent used in industries such as pharmaceuticals, food, flavoring, and fragrance, in which vanillin is the major component.
G. Martău, L. Călinoiu, D. Vodnar
semanticscholar +1 more source
Food and Chemical Toxicology, 2022
Vanillin is an organic compound that not only acts as a flavoring and fragrance enhancer in some foods, but also can have antioxidant, anti-inflammatory, anti-cancer and anti-depressant effects. Nevertheless, its excessive use can be associated with side
O. Moradi
semanticscholar +1 more source
Vanillin is an organic compound that not only acts as a flavoring and fragrance enhancer in some foods, but also can have antioxidant, anti-inflammatory, anti-cancer and anti-depressant effects. Nevertheless, its excessive use can be associated with side
O. Moradi
semanticscholar +1 more source