Replacing petroleum-based products with inexpensive, biorenewable, natural materials is
important for sustainable development and will have a significant impact on the polymer …

Vanillin is one of the world's most extensively used flavoring compounds. Plant-based
vanillin can no longer meet the annual global demand for bio-vanillin, thus chemical …

The use of enzymes or microorganisms in food preparations is an age-old process. With the
advancement of technology, novel enzymes with wide range of applications and specificity …

The diversity of secondary compounds in the plant kingdom is huge. About 200,000
compounds are known, which are grouped into amines, non-protein amino acids, peptides …

Alkaloids from plants are characterised by structural diversity and bioactivity, and maintain a
privileged position in both modern and traditional medicines. In recent years, there have …

Background Vanilla is the main natural flavoring agent used in industries such as
pharmaceuticals, food, flavoring, and fragrance, in which vanillin is the major component …

The biotechnological production of fragrances is a recent trend that has expanded rapidly in
the last two decades. Vanillin is the second most popular flavoring agent after saffron and is …

Plant benzoic acids (BAs) are building blocks or important structural elements for numerous
primary and specialized metabolites, including plant hormones, cofactors, defense …

In recent years, biotechnology-derived production of flavors and fragrances has expanded
rapidly. The world's most popular flavor, vanillin, is no exception. This review outlines the …

Covering: Up to 2019 Phenolic cross-links and phenolic inter-unit linkages result from the
oxidative coupling of two hydroxycinnamates or two molecules of tyrosine. Free dimers of …