Abstract
Ferulic acid, derived from sugar beet pulp, was used as precursor in a biotechnological two-step process to produce‘natural’ vanillin. This process combined the biotransformation of sugar beet pulp ferulic acid to vanillic acid by a micromycete, Aspergillus niger and the biotransformation of recovered vanillic acid into vanillin by a basidiomycete, Pycnoporus cinnabarinus. The system produced more than 100 mg litre−1 natural vanillin. The sensorial analysis of this new natural vanillin revealed, besides a predominant vanillin flavour, a slight odour of chocolate as a secondary organoleptic sensation. © 1999 Society of Chemical Industry
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