Main Flavor Components Research Articles

Changes in the textural and flavor characteristics of egg white emulsion gels induced by lipid and thermal treatment

Egg white (EW) and peanut oil (PO), show good gel and flavor properties and were used to study the effects of lipid and heat treatment on the texture and flavor of emulsion gels. Good emulsification was obtained at low protein concentrations, and extremely high or low protein concentrations were essential for the formation of emulsion gel hardness, whereas the chewiness of emulsion gels with intermediate protein concentrations was sensitive to heat treatment. A new nonflowing proton (H+) from EW and lipid was integrated, and the water and lipids were closely bonded with other macromolecules in EW-PO emulsions. The bound and free water were combined with nonflowing water in emulsion gels due to heat treatment. 2-Methylbenzyl alcohol, octanoic acid ethyl ester, phenol and nicotinyl alcohol were the main flavor components of EW and PO, whereas 3,5-diethyl-2-methyl-pyrazine and 1-methyl-1H-pyrrole-2-carboxaldehyde were produced during the formation of the EW-PO emulsion. The formation of methylene-benzeneacetonitrile, 1H-pyrrole-2-carboxaldehyde, etc., in EW-PO emulsion gels were affected by the proportion of PO. Phthalic acid, benzaldehyde, 2,3-dihydro-benzofuran, 4-bromo-3-chloro-N-(4-methylthiobenzylydene)-benzenamine, 2-aminopyridine, hexanal, heptaethylene glycol monododecyl ether, isophytol and nicotinyl alcohol, etc., were formed in EW-PO emulsion gels. The main and differential flavors of EW-PO emulsions (or gels) may be attributed to EW and peanut oil, and the variation in flavor emitted from peanut oil and EW-PO gels was induced by heat treatment.

Comparison of Different Drying Methods on the Volatile Components of Ginger (Zingiber officinale Roscoe) by HS-GC-MS Coupled with Fast GC E-Nose.

Ginger (Zingiber officinale Roscoe) is one of the most popular spices in the world, with its unique odor. Due to its health benefits, ginger is also widely used as a dietary supplement and herbal medicine. In this study, the main flavor components of gingers processed by different drying methods including hot air drying, vacuum drying, sun-drying, and vacuum-freeze drying, were identified on the basis of headspace-gas chromatography coupled with mass spectrometry (HS-GC-MS) and fast gas chromatography electronic-nose (fast GC e-nose) techniques. The results showed that the ginger dried by hot air drying exhibited high contents of volatile compounds and retained the richest odor in comparison with those dried by other methods, which indicated that hot air drying is more suitable for the production of dried ginger. Sensory description by fast GC e-nose exhibited that ginger flavor was mainly concentrated in the spicy, sweet, minty, fruity, and herbaceous odor. The relative content of the zingiberene was significantly higher in the hot air drying sample than those by other methods, suggesting that dried ginger by hot air drying can retain more unique spicy and pungent odorants. Furthermore, the results of chemometrics analyses showed that the main variance components among the samples by different drying methods were α-naginatene, (+)-cyclosativene, and sulcatone in HS-GC-MS analysis, and α-terpinen-7-al, dimethyl sulfide, and citronellal in fast GC e-nose analysis. For comparison of fresh and dried gingers, terpinolene, terpinen-4-ol, 2,4-decadienal, (E, Z)-, and linalool were considered the main variance components. This study generated a better understanding of the flavor characteristics of gingers by different drying methods and could provide a guide for drying and processing of ginger.

Influence of Varying Fermentation Parameters of the Yeast Strain Cyberlindnera saturnus on the Concentrations of Selected Flavor Components in Non-Alcoholic Beer Focusing on (E)-β-Damascenone.

The diversification of beer flavor is becoming increasingly popular, especially in the field of non-alcoholic beers, where sales are growing steadily. While flavor substances of traditional beers can largely be traced back to defined secondary metabolites, the production of non-alcoholic beers with non-Saccharomyces yeasts generates novel fruity flavors, some of which cannot yet be assigned to specific flavor substances. In a recently published study, besides pear, cool mint sweets, and banana-like flavor, distinctive red berry and apple flavors were perceived in a non-alcoholic beer fermented with the yeast strain Cyberlindnera saturnus TUM 247, whose secondary metabolites were to be elucidated in this study. The trials were carried out using response surface methodology to examine the fermentation properties of the yeast strain and to optimize the beer with maximum fruitiness but minimal off-flavors and ethanol content. It turned out that a low pitching rate, a moderate fermentation temperature, and an original gravity of 10.5 °P gave the optimal parameters. Qualitative analysis of the secondary metabolites, in addition to standard analysis for traditional beers, was first performed using headspace-gas chromatography with olfactometry. (E)-β-damascenone emerged as the decisive substance for the red berry and apple flavor and so this substance was then quantitated. Although (E)-β-damascenone is a well-known secondary metabolite in beer and this substance is associated with apple or cooked apple- and berry-like flavors, it has not yet been reported as a main flavor component in non-alcoholic beers.

Process Optimization of Grape Mulberry Compound Fruit Vinegar and the Detection of Flavor Components in Different Fermentation Periods

Using grape and mulberry as raw materials, the optimal fermentation technology of compound fruit vinegar from grape and mulberry by alcohol fermentation and acetic acid fermentation was studied. The ethanol concentration, fermentation temperature, pH and inoculum amount of acetic acid bacteria were used for single factor experiments. The fermentation process of grape mulberry compound fruit vinegar was optimized by response surface methodology with acid production as response value. The results indicated that the optimum fermentation conditions were as follows: Initial ethanol concentration 7.4%, pH5.0, inoculum amount 9.8%, temperature 32 ℃. Under these conditions, the maximum acid yield of fruit vinegar was 5.38 g/100 mL. At the same time, the electronic nose technology was used to detect the different fermentation periods of grape mulberry compound fruit vinegar, which were the fruit juice period before alcohol fermentation, acetic acid fermentation period and fermentation completion period. Combined with principal component analysis (PDA), loading analysis and linear discriminant analysis (LDA), it was determined that the main flavor components of grape mulberry compound fruit vinegar were nitrogen oxides, nitrogen oxides and nitrogen oxides. The order of odor concentration in different fermentation stages was as follows: Finished fruit vinegar>mid fermentation stage>fruit juice. It showed that the electronic nose could accurately distinguish grape mulberry compound fruit vinegar products in different fermentation periods.

Process optimization and characterization of arachidonic acid oil degumming using ultrasound-assisted enzymatic method

Ultrasound assisted enzymatic method was applied to the degumming of arachidonic acid (ARA) oil produced by Mortierella alpina. The conditions of degumming process were optimized by response surface methodology with Box- Behnken design. A dephosphorization rate of 98.82% was achieved under optimum conditions of a 500 U/kg of Phospholipase A1 (PLA1) dosage, 2.8 mL/100 g of water volume, 120 min of ultrasonic time, and 135 W of ultrasonic power. The phosphorus content of ultrasonic assisted enzymatic degumming oil (UAEDO) was 4.79 mg/kg, which was significantly lower than that of enzymatic degumming oil (EDO, 17.98 mg/kg). Crude Oil (CO), EDO and UAEDO revealed the similar fatty acid compositions, and ARA was dominated (50.97 ~ 52.40%). The oxidation stability of UAEDO was equivalent to EDO and weaker than CO, while UAEDO presented the strongest thermal stability, followed by EDO and CO. Furthermore, aldehydes, acids and alcohols were identified the main volatile flavor components for the three oils. The proportions of major contributing components such as hexanal, nonanal, (E)-2-nonanal, (E, E)-2,4-decadienal, (E)-2-nonenal and aldehydes in UAEDO and EDO were all lower than CO. Overall, Ultrasound assisted enzymatic degumming proved to be an efficient and superior method for degumming of ARA oil.

Comparative Analysis of Volatile Flavor Compounds in Virgin Rapeseed Oil from Different Producing Areas

Flavor profiles of virgin rapeseed oils (VROs) were comparatively studied for trend of change of various flavor types by using gas chromatography-mass spectrometry (GC-MS) and electronic nose (E-nose). The relative odor activity values (ROAVs) of key odorants detected by GC-MS data were visualized to discriminate VROs with various flavors by using principal component analysis (PCA) to determine the main volatile components. Based on general evaluation index (GEI), the aroma of VROs of different place of production was evaluated. Results showed that, 177 volatile components were detected from 10 samples from different regions. 14 main flavor components were identified according to ROAV, including glucoside degradation products, aldehydes and pyrazines. 3-ethyl-2, 5-methylpyrazine, nonanal, 2, 4-decadienal, methallyl cyanide, phenylacetaldehyde, lauric aldehyde, etc. were the main volatile compounds in the VRO from different places. The aroma of VROs were significantly different, and the GEI evaluation results showed that, the producing area with the best aroma quality was Chengdu. The volatile composition of the VROs from different places had certain similarities and also large differences, and took on their own unique qualities and flavors.

Characterization of nutritional properties and aroma compounds in different colored kernel varieties of foxtail millet (Setaria italica)

Proximate compositions, color values, total yellow pigment contents, amino acids, fatty acids, mineral elements compositions, and aroma compounds of four foxtail millet varieties, namely Jigu 42, Henggu13, Henglvgu1, and Heinuogu, were evaluated. There were significant differences among the four foxtail millet varieties(p < 0.05). A total of 62 volatile compounds were quantitatively determined by combination of simultaneous distillation extraction (SDE) and gas chromatography mass spectrometry (GC-MS). The main flavor components contained 18 aldehydes, six alcohols, nine ketones, five acids, 10 hydrocarbons, 10 benzene derivatives, and four other components. Among 30 odor characteristics described compounds, the odor activity value (OAV) of 18 compounds was greater than 1, including nonanal, (Z)-2-nonenal, (E,E)-2,4-nonadienal, naphthalene dibutyl phthalate, and others. Partial least squares discriminant analysis (PLS-DA) showed that minerals and aroma compounds with variable importance in projection (VIP) greater than 1 were the markers that distinguished the difference of foxtail millet varieties.

Integrative transcriptomic-proteomic analysis revealed the flavor formation mechanism and antioxidant activity in rice-acid inoculated with Lactobacillus paracasei and Kluyveromyces marxianus

In the study on fermented acid rice soup (rice-acid) inoculated with L. paracasei H4–11 and K. marxianus L1–1, the concentrations of main flavor components on the third day of fermentation were significantly higher than those on the first day. Transcriptome analysis and proteome analysis based on RNA sequencing and 4D label-free proteomic techniques were combined to provide new insights into the molecular mechanisms of flavor characteristics and antioxidant activity of the two strains during the development of rice-acid. The key up-regulated genes and proteins in L. paracasei and K. marxianus L1–1, which were involved in flavor formation and antioxidant activity in rice-acid development, were different. The KEGG pathways involving the up-regulated genes and proteins in L. paracasei included starch and sucrose metabolism, pyruvate metabolism, amino sugar, and nucleotide sugar metabolism, and glycolysis/guconeogenesis. The KEGG pathways involving the up-regulated genes and proteins in K. marxianus L1–1 mainly included glycolysis/gluconeogenesis, TCA cycle, pyruvate metabolism, and other pathways related to antioxidant capacity. We successfully identified key genes and proteins associated with the metabolism and accumulation of flavor components and antioxidant activity. These findings provide new insights into the molecular mechanisms of flavor formation in co-cultivation with L. paracasei and K. marxianus. SignificanceIt is anticipated that this study would provide us an insight into the mechanisms of flavor components accumulation and antioxidant activity of acid rice soup in China's minority areas. Importantly, this research provides the foundation of biological and chemical analysis for the application of the co-culture of L. paracasei H4–11 and K. marxianus in non-dairy products.

Production of persimmon and mandarin peel pastes and their uses in food.

Fruit peels are often produced as a byproduct of processing and are usually disposed of as industrial waste. We conducted a study on the effective use of peels for the food industry using persimmons and mandarins as models. The production of persimmon and mandarin peel pastes, their flavor components, color, polyphenol contents, physical properties, and uses in foods (jam, cookies, and madeleines) were studied. The effects of heat treatment for sterilization, to effectively use persimmon and mandarin peels, were also investigated. The amount of water added to produce the optimum persimmon and mandarin peel pastes was 0.5× and 2.0× the weight of the respective peel samples. The main flavor components, as per GC‐MS spectra of persimmon and mandarin peel pastes, were 4 and 1, respectively. The Folin assay showed the polyphenol contents of persimmon and mandarin pastes as 33.9 mg and 236.3 mg of catechin equivalent per 100 g of fresh fruit, respectively. The persimmon paste specifically improved the physical properties of cookies, whereas the mandarin paste was well suited to all the processed food forms. Heat treatment for sterilization decreased cohesiveness but increased breaking strength and adhesiveness in persimmon and mandarin pastes.

Contribution of autochthonous microbiota succession to flavor formation during Chinese fermented mandarin fish (Siniperca chuatsi)

Complex microbial metabolism is key to the unique flavor formation of Chinese fermented mandarin fish (Siniperca chuatsi). However, the association between microorganisms and production of specific flavor components during fermentation is unclear. In this study, headspace-solid-phase microextraction-gas chromatography -mass spectrometry was performed to identify flavor components in fermented samples of S. chuatsi, and high-throughput sequencing of 16S rRNA was conducted to identify the diversity and succession of microbial communities. A correlation network model was adopted to predict the relationship between key microorganisms and flavor formation. The results revealed alcohols, nitrogen compounds, aldehydes, and esters as the main flavor components, and three microbial genera (Psychrilyobacter, Fusobacterium, and Acidaminococcus) were closely associated with the production of these components. These microorganisms contributed to formation of characteristic flavor substances such as linalool, trimethylamine, indole, and Geranyl acetate. This study improves the understanding of different roles of microorganisms in flavor formation during mandarin fish fermentation.

野生沙杵菇的分子鉴定和主要呈味物质分析

野生沙杵菇的分子鉴定和主要呈味物质分析

Novel nondestructive NMR method aided by artificial neural network for monitoring the flavor changes of garlic by drying

Flavor changes of garlic during drying process were monitored using LF-NMR combined with partial least squares (PLS) and back-propagation artificial neural network (BP-ANN). Results show that with elapsed drying time, the free water (A23) and total moisture content (A) of garlic decrease with different drying conditions. Correspondingly, the sulfide of main flavor components in garlic was significantly reduced, but alcohol and acid components increased slightly and the overall aromatic flavor showed a downward trend, which was consistent with the GC-MS volatile component detection results. Electronic nose sensors S2, S5, S8, S10 were determined as feature sensors by principal component analysis (PCA) and linear discriminant analysis (LDA). The univariate linear model of NMR parameters and electronic nose characteristic sensors show high correlation. Furthermore, ANN and PLS garlic flavor prediction model were established, although the PLS model was not as good as the BP-ANN model (RP 2 of 0.9713 and 0.9975) to monitor flavor changes, it also yields relatively accurate prediction performance with RP 2 of 0.9418 and 0.9633 for mid-shortwave infrared drying and microwave vacuum drying, respectively.

Exploring the Mechanism of Liquid Smoke and Human Taste Perception Based on the Synergy of the Electronic Tongue, Molecular Docking, and Multiple Linear Regression

The flavor and peculiarity of modern smoked meat products must be adjusted and controlled with the use of liquid smoke. In this study, to explore the interaction between human taste receptors and flavor components, an electronic tongue, molecular docking, and statistical methods were used to build a structure-activity relationship model of smoked flavor components based on multiple linear regression (MLR). Eighteen molecular descriptors of 44 flavor components in liquid smoke (including phenols, furans, aldehydes, alcohols, pyrazines, ketones, and esters) were collected and analyzed via systematic cluster analysis, and finally classified into five categories. The liquid smoke taste analysis indicates that bitterness contributes significantly (P < 0.01) to the flavor of liquid smoke. The data from the molecular docking of the human bitter taste receptor TA2R1 and 4-ethyl-2-methoxyphenol (EMP) reveals that the perceptual process may depend on the main flavor component of liquid smoke as a ligand, as determined by AutoDock Vina; the affinity of the highest conformation was found to be -5.2 kcal/mol, EMP was stable at the active pocket and formed hydrogen bonds with residue Arg55, and EMP formed hydrophobic interactions with the residues Leu48, Leu51, Ala96, Leu99, Gly100, and Leu277. The structure-activity relationship model of smoked flavor components based on MLR reveals a good linear relationship between the molecular descriptors and the affinities between the flavor components in liquid smoke and the human taste receptor (R2 = 0.872). This model can be used to predict the affinities between smoked flavor components as ligands and the human bitter taste receptor.

Differences of the structure, succession and function of Clostridial communities between jiupei and pit mud during Luzhou-flavour baijiu fermentation

Clostridia inhabiting in jiupei and pit mud plays key roles in the formation of flavour during the fermentation process of Luzhou-flavour baijiu. However, the differences of Clostridial communities between jiupei and pit mud remains unclear. Here, the species assembly, succession, and metabolic capacity of Clostridial communities between jiupei and pit mud were analysed by high-throughput sequencing and pure culture approaches. The ratio of Clostridial biomass to bacterial biomass in the pit mud was relatively stable (71.5%-91.2%) throughout the fermentation process. However, it varied widely in jiupei (0.9%-36.5%). The dominant Clostridial bacteria in jiupei were Clostridium (19.9%), Sedimentibacter (8.8%), and Hydrogenispora (7.2%), while Hydrogenispora (57.2%), Sedimentibacter (5.4%), and Caproiciproducens (4.9%) dominated in the Clostridial communities in pit mud. The structures of Clostridial community in pit mud and jiupei were significantly different (P=0.001) throughout fermentation. Isolated Clostridial strains showed different metabolic capacities of volatile fatty acids in pure culture. Spatial and temporal heterogeneity of Clostridial communities existed in the baijiu fermentation pit, which was closely related to the main flavour components of Luzhou-flavour baijiu.

Effect of Pit Mud on Bacterial Community and Aroma Components in Yellow Water and Their Changes during the Fermentation of Chinese Strong-Flavor Liquor.

As the main by-product of Chinese strong-flavor liquor, yellow water plays an important role in the formation of flavor components. Yellow water from different fermentation periods (30th day, 45th day, 60th day) was selected to analyze the aroma components by Headspace solid phase micro-extraction Gas Chromatography–Mass Spectrometry, and the microorganism community was evaluated by high-throughput sequencing technology and bioinformatics analysis of DNA. As the fermentation time was prolonged, the main flavor components significantly increased, and the amount of the common microbial population between yellow water and pit mud increased gradually. Among the common microorganisms, Lactobacillus accounted for the largest proportion, at about 56.96%. The microbes in the yellow water mainly belonged to Firmicutes. The abundance of Bacilli (the main bacteria) gradually decreased with time, at 87.60% at the 30th day down to 68.87% at the 60th day, but Clostridia gradually increased from 10.29% to 27.48%. At the genus level, some microbes increased significantly from the 30th day to 60th day, such as Caproiciproducens, which increased from 2.65% to 6.30%, and Sedimentibacter, increasing from 0.47% to 2.49%. RDA analysis indicated that the main aroma components were positively correlated with Clostridia and negatively correlated with Bacilli.

Variation in Sugar, Organic Acid and Volatile Flavor Compounds of Watermelon (Citrullus lanatus) Grafted on Different Rootstocks at Different Harvest Time

Grafting is used as a viable option for disease control in watermelon&#x0D; production; however, this process can affect quality parameters of the fruits.&#x0D; The aim of this study was to determine sugar, organic acid and volatile flavor&#x0D; compounds of grafted Crisby and Crimson Tide watermelon cultivars at 2 harvest&#x0D; times. In the study, the effect of two watermelon cultivars, three rootstocks&#x0D; and two harvesting time on some of the fruit quality characteristics were determined.&#x0D; Results showed that the quality parameters of samples varied based on the&#x0D; cultivar, rootstock and harvest time. The ranges for glucose, fructose and sucrose contents of fruits were 2.31-2.52%, 3.71-4.01%, 0.70-1.69%,&#x0D; respectively. Organic acids of the samples were composed of citric, acetic,&#x0D; malic, tartaric and oxalic acids and their respective ranges were 135.25-195.13&#x0D; mg/kg, 97.00-124.13 mg/kg, 67.50-151.50 mg/kg,&#x0D; 61.00-85.38 mg/kg, 22.75-36.25 mg/kg. The main flavor components of samples were trans-2-nonenal, cis-6-nonen-1-ol, nonanal and&#x0D; 6-methyl-5-hepten-2-one.

Kinetic studies of main wort flavor compounds and iso-α-acids during wort boiling: a review

During wort boiling, the biochemical and physical reactions in wort give beer its characteristics flavors, color, and bitterness. These reactions are affected by many process factors, such as temperature, boiling time, and concentrations of substances in raw materials. The concentrations of the wort flavor compounds influence not only the quality of wort and finished beer, but also the shelf life. Therefore, it is necessary to control the process parameters as well as the main wort flavor components in wort and beer. Kinetic knowledge provides a basis for the simulation of the boiling process and prediction of the formation and evaporation rate of main wort flavor components. Using the kinetic modelling can achieve a decrease of the boiling time, save energy and produce good beer quality. By comparison with the advanced kinetic studies in chemistry or other food sciences, in brewing science the kinetic investigation remains in its initial stage. This paper summarizes the existing kinetic modelling and kinetic parameters of evaporation and formation of main wort flavor components (e.g., 2-methylbutanal, 3-methylbutanal, DMS, hexanal, 2-phenylethanol, 2-phenylethanal) and the formation and degradation of iso-α-acids.

Definition of ingredient composition of caramel mass in order to increase shelf life

According to the Principles of State Policy of the Russian Federation in the field of healthy nutrition for the period up to 2020 we set the task of expanding the range of specialized food for various population groups, in particular, enriched with vitamins and minerals. The range of sugar confectionery is constantly updated and expanded, increasing the scale of production. Note particularly the increase in consumer demand for bakery products with improved organoleptic properties, increased food and reduced energy value. Given the popularity of sugary confectionery products to the public, subject to foodstuffs enrichment of biologically active components can serve as caramel. Of particular interest are sugar confectionery suckable characterized pleasant taste and increased comfort of use, combined with the speed and completeness of release of active substances absorption. Earlier studies have shown that the molecule biologically active substances surrounded by sugar “glass”, as it were covered by an inert gas-tight shell, and are resistant chemical changes. Important advantages of this group of products are relatively large periods of storage and good portability, which expands the geographical possibilities of its use. However, the use of sucrose as a main flavor component and preservative, is an unfavorable factor for a healthy diet as a whole, and particularly for certain groups of the population for health. Therefore, when designing articles of caramel syrup containing as a sugar substitute, the authors suggested the use of polyols in combination with a sweetener vegetable isomalt and stevioside.

Isolation and dynamic expression of four genes involving in shikimic acid pathway in Camellia sinensis 'Baicha 1' during periodic albinism.

Flavonoids are the main flavor components and functional ingredients in tea, and the shikimic acid pathway is considered as one of the most important pathways in flavonoid biosynthesis, but little was known about the function of regulatory genes in the metabolism phenolic compounds in tea plant (Camellia sinensis), especially related genes in shikimic acid pathway. The dynamic changes of catechin (predominant flavonoid) contents were analyzed in this study, and four genes (CsPPT, CsDAHPS, CsSDH and CsCS) involving in shikimic acid pathway in C. sinensis albino cultivar 'Baicha 1' were cloned and characterized. The full-length cDNA sequences of these genes were obtained using reverse transcription-PCR and rapid amplification of cDNA ends. At the albinistic stage, the amounts of all catechins decreased to the lowest levels, when epigallocatechin gallate was the highest, whereas gallocatechin-3-O-gallate the lowest. Gene expression patterns analyzed by qRT-PCR showed that CsPPT and CsDAHPS were highly expressed in flowers and buds, while CsSDH and CsCS showed high expression levels in buds and leaves. It was also found that the transcript abundance of shikimic acid biosynthetic genes followed a tightly regulated biphasic pattern, and was affected by albinism. The transcript levels of CsPPT and CsDAHPS were decreased at albinistic stage followed elevated expression, whereas CsSDH and CsCS were increased only at re-greening stage. Taken together, these findings suggested that these four genes in C. sinensis may play different roles in shikimic acid biosynthesis and these genes may have divergent functions.

Use of Vine-Trimming Wastes as Carrier for Amycolatopsis sp. to Produce Vanillin, Vanillyl Alcohol, and Vanillic Acid.

Raw vine-trimming wastes or the solid residues obtained after different fractionation treatments were evaluated for their suitability as Amycolatopsis sp. immobilization carriers during the bioconversion of ferulic acid into valuable phenolic compounds such as vanillin, vanillyl alcohol, and vanillic acid, the main flavor components of vanilla pods. Previously, physical-chemical characteristics of the materials were determined by quantitative acid hydrolysis and water absorption index (WAI), and microbiological characteristics by calculating the cell retention in the carrier (λ). Additionally, micrographics of carrier surface were obtained by field emission-scanning electron microscopy to study the influence of morphological changes during pretreatments in the adhesion of cells immobilized. The results point out that in spite of showing the lowest WAI and intermediate λ, raw material was the most appropriated substrate to conduct the bioconversion, achieving up to 262.9mg/L phenolic compounds after 24h, corresponding to 42.9mg/L vanillin, 115.6mg/L vanillyl alcohol, and 104.4mg/L vanillic acid. The results showed the potential of this process to be applied for biotechnological production of vanillin from ferulic acid solutions; however, further studies must be carried out to increase vanillin yield. Additionally, the liquors obtained after treatment of vine-trimming wastes could be assayed to replace synthetic ferulic acid.