In plants, vanillin is synthesized by the conversion of ferulic acid by the enzyme—VpVAN. However, laboratory biosynthesis of vanillin from plant-derived VpVAN yields only very ...

Vanillin is the characteristic aroma component of the vanilla pod and frequently used for the production of flavors for foods and fragrances for perfumes. "Artificial" or "nature-identical" vanillin ...

Researchers from Tokyo University of Science, a specialized private research university in Japan, revealed the successful development of an enzyme that converts a white crystalline acid from ...

The collaborative efforts of project partners PROPLAST, TEKNIKER and AEP Polymers are paving the way for the development of ...