A REVIEW ON SYNTHETIC AND BIOTECHNOLOGICAL ROUTES FOR VANILLIN PRODUCTION

Abstract

The vanillin (vanilla aroma) it is one of the aromatic compositions more used in the pharmaceutical industries and of foods. The natural vanillin can be gotten of a orchid, the Vanilla planifolia. However, the extraction process is slow and of high cost. Of this form, routes for the attainment of synthetic vanillin had passed to be adopted, using substrata as eugenol and the black liquor (I reject produced by the industries of paper and cellulose). However, had to the great volume of rejects produced through the cited routes, from the decade of 70, was transferred to produce it vanillin using itself catechol and guaiacol, deriving of the petrochemical industry. The originary substratum use of sources you did not renew and the increase of the consumption of natural products had in recent years stimulated the study of new routes for the production of vanillin through biotechnological processes. When the vanillin is produced through these processes, is considered as a natural product being this important factor, therefore, raises its cost and its search in the market. Considering this, the objective of this revision it was to approach the diverse synthetic routes and biotechnological routes, that come being intensely investigated, and that they use microorganisms and deriving enzymes of the same ones.