Vanilla Research Articles

Genetic Engineering Approaches for the Microbial Production of Vanillin.

Vanilla flavour is widely used in various industries and is the most broadly used flavouring agent in the food industry. The demand for this flavour is, therefore, extremely high, yet vanilla bean extracts can only meet about 1% of the overall demand. Vanillin, the main constituent of vanilla flavour, can easily be obtained through chemical synthesis. Nonetheless, consumer demands for natural products and environmentally friendly industrial processes drive the development of biotechnological approaches for its production. Some microorganisms can naturally produce vanillin when fed with various substrates, including eugenol, isoeugenol, and ferulic acid. The characterisation of the genes and enzymes involved in these bioconversion pathways, as well as progress in the understanding of vanillin biosynthesis in Vanilla orchids, allowed the development of genetic engineering and synthetic biology approaches to increase vanillin production in naturally vanillin-producing microorganisms, or to implement novel vanillin biosynthetic pathways in microbial chassis. This review summarises and discusses these genetic engineering and synthetic biology approaches for the microbial production of vanillin.

Metabolic engineering of hairy root cultures in Beta vulgaris for enhanced production of vanillin, 4-hydroxybenzoic acid, and vanillyl alcohol.

The flavor of vanilla is a complex blend of compounds, with vanillin as the most prominent, along with vanillyl alcohol and 4-hydroxybenzoic acid. Natural vanillin extracted from vanilla beans is expensive, so researchers use heterologous synthesis to produce nature-identical vanillin in plant hosts. Consequently, alternative traditional farming and gathering methods are required to bridge the significant disparity between supply and demand. The current research successfully developed a method to induce hairy root formation from leaves. It integrated the Vanillin synthase (VpVAN) gene into transgenic hairy root lines of Beta vulgaris, synthesizing vanillin-related compounds. The presence of the VpVAN gene in transgenic roots was confirmed using PCR analysis. Additionally, RT-qPCR analysis demonstrated the expression of the VpVAN gene in the transgenic root lines. The transgenic hairy root clones H1, H2, and H5 showed enhanced vanillin production, vanillyl alcohol, and 4-hydroxybenzoic acid. Elicitation with methyl jasmonate (MJ) and salicylic acid (SA) further improved the production of these compounds in B. vulgaris hairy roots. The maximum hairy root biomass was observed after 60 days, with the maximum synthesis of vanillin and 4-hydroxybenzoic acid obtained from hairy root clones H5 and HR2, respectively. Vanillyl alcohol HR2 was obtained on the 45th day of cultivation. Elicitation with wound-associated hormone methyl jasmonate and salicylic acid enhanced the yield of vanillin, vanillyl alcohol, and 4-hydroxybenzoic acid, with a 215-fold increase in vanillin, a 13-fold increase in vanillyl alcohol, and a 21 fold increase in 4-hydroxybenzoic acid. The study results indicate that establishing transgenic hairy root cultures with the VpVAN gene is a promising alternative method for enhancing the production of vanilla flavor compounds such as vanillin, vanillyl alcohol, and 4-hydroxybenzoic acid. A cost-effective protocol has been developed to mass-produce phenolic compounds using a hairy root culture of B. vulgaris. This approach addresses the increasing demand for these substances while reducing the cost of natural vanillin production, making it suitable for industrial-scale applications.

Performance of Dairy Factory Wastewater Treatment Plant (Case Study of Pasuruan Dairy Factory East Java)

The 'ILP' company produces bottled milk with chocolate, melon, strawberry, and vanilla flavors in colorless HDPE (High-Density Polyethylene) plastic bottles and aluminum foil covers. The 'ILP' dairy industry wastewater treatment process stages include bar screen, grease trap, equalization tank, flocculation-coagulation, primary clarifier, aeration tank/activated sludge, and secondary clarifier. The research aims to determine the performance of the dairy factory's WWTP (Wastewater Treatment Plant) in terms of TSS (Total Suspended Solids) and COD (Chemical Oxygen Demand) parameters. This field-scale research was carried out for approximately 5 weeks (35 days) at the wastewater treatment plant of the ILP company. Wastewater sampling is carried out at the inlet point, equalization tank, primary sedimentation, aeration tank, and outlet point of WWTP. Wastewater examination conducted in the company's internal laboratory, including temperature, pH, total suspended solids (TSS), and chemical oxygen demand (COD). The dairy factory WWTP (wastewater treatment plant) can generate TSS (total suspended solids) effluent of 22 mg/L and COD (chemical oxygen demand) of 26.8 mg/L to meet the applicable wastewater quality standards. The treatment efficiency of the dairy industry WWTP for TSS is 94.7% and COD is 98.1%.

Milking the label: The impact of category labels on consumer liking and category fit of non-dairy milks

The influence of labels on expectation is well documented, but the effect of category labels on consumer perception is not well understood. The fast pace of emerging product categories highlights the importance of ensuring that category labels meet consumer expectations. To examine the impact of category expectations on liking, 384 consumers were assigned one of four conditions where they were told they were drinking either milk (broad condition), plant-based milk (intermediate condition), almond milk (specific condition), or given no information (control group). All groups were given six almond milks and asked to rate their liking on a 9-point hedonic scale. Consumers in the broad, intermediate, and specific conditions were also asked to rate category fit on a 9-point Likert scale. Category label had a significant impact on overall liking, with the specific condition having significantly higher liking than the control, as well as a significantly higher liking than the intermediate and control conditions. External preference mapping showed that the sensory drivers of liking were constant across the four conditions, but the sensory drivers of category fit changed depending on which category condition participants were part of. In the broad condition, sweetness and vanilla flavour contributed to category fit. Creaminess was more important for the intermediate condition, while nutty and roasted flavours determined category fit for the specific condition. Our results suggest that increased specificity in category labels can increase product liking, underscoring the importance of sensory evaluation for understanding the link between category labels and consumer perception.

Maximizing vanillin loading into paper substrate and its effect on the paper mechanical properties

Abstract Vanillin (4-hydroxy-3-methoxybenzaldehyde) is one of the natural food flavouring agents, can be used as an additive in paper packaging. This study aims to understand the suitable solvent to use to achieve the highest vanilla loading into the paper substrate, and its effect on the paper mechanical properties. A total of three types of commercial vanilla flavor products (A, B, and C) in an oil form were diluted to make concentration of 5% (by weight) solution in isopropyl alcohol (IPA) or ethanol (EtOH), to immerse 29 gsm paper substrate. The vanillin content of the solution A, B and C in EtOH were 0.95, 1.17, and 1.14% w/v, whereas in IPA were 0.75, 0.81, and 0.69% w/v, respectively. The vanillin content absorbed in paper after immersion was determined from the assay of the samples obtained from an extraction process using water. It was found out that the vanillin concentration in the extract from the paper immersed with flavor A, B and C in EtOH and IPA were 0.05, 0.04, 0.07% w/v, and 0.09, 0.06, 0.03% w/v, respectively. It was also found out that the addition of vanilla had affected the mechanical properties of the paper (tensile strength, TEA and stretch). Compared to the paper without vanilla flavor, paper with flavor A in both solvents have 5% lower of all mechanical properties measured. The papers with flavor B in EtOH showed 10% increase in the mechanical properties, while in IPA showed 5% increase in all properties measured. Different impacts on properties were observed on flavor C. The tensile strength, stretch, and TEA increased by 9, 20, and 50% respectively.

Effects of storage time and temperature on the aroma quality and color of vanilla beans (Vanilla planifolia) from Taiwan

This study investigated the effects of different storage times (0–24 months) and temperatures (−20 °C, 4 °C, 25 °C, and 35 °C) on the volatile compounds and color of vanilla beans from Taiwan using ISO 5565-1:1999 as the commercial quality indicators. The vanillin level was highest at −20 °C for 6 months (p < 0.05) and no color-perceived differences (ΔE < 1). At 35 °C, lipid metabolism, enzymatic oxidation, and Maillard reaction products, such as 2-acetylpyrrole and 5-hydroxymethylfurfural, were detected after 18 months of storage, leading to significant color-perceived differences (ΔE > 5) and changes in the odor profile, which did not meet ISO standards. To sum up, as the storage temperature and duration increased, oxidative metabolites increased. Furthermore, storage at −20 °C or 4 °C is stable, but considering vanillin quality, the storage temperature of −20 °C can extend the storage period by 12 months.

Evaluating the Sensory Profiles of Taiwan and Madagascar Vanilla Beans: Impacts on Ice Cream Quality and Consumer Preferences

Evaluating the Sensory Profiles of Taiwan and Madagascar Vanilla Beans: Impacts on Ice Cream Quality and Consumer Preferences

Molecular Aroma Composition of Vanilla Beans from Different Origins.

The demand for natural Vanilla has increased rapidly, creating the need for more potential sources of high-quality Vanilla essence. Understanding the geographical influences on the aroma profile of Vanilla is essential. This study demonstrates the first comparative analysis of odorant compositions in the three most important Vanilla varieties: Vanilla planifolia, Vanilla pompona, and Vanilla tahitensis from different origins. Following the screening for odor-active molecules through gas chromatography-olfactometry and aroma extract dilution analysis (GC-O and AEDA), selected compounds were quantified using stable isotope dilution assays (SIDA) and their dose over threshold values (DoTs) were calculated. Vanillin was confirmed as the most important odor-active compound due to its highest DoT value, especially in the V. planifolia sample. Meanwhile, 4-methoxybenzyl alcohol and 4-methoxybenzaldehyde showed higher DoT factors than vanillin in V. pompona and partially in V. tahitensis samples. This indicates their role as discriminative odorants for these varieties. The heightened DoT values of 3-hydroxy-4,5-dimethyl-2(5H)-furanone in Uganda Vanilla samples unveil geographical influences on the odorant profile within V. planifolia species. Additionally, 2-methyl-3-(methyldithio)furan was identified for the first time in Vanilla samples with diverse DoT values from different species and origins.

Chasing the chill: Unveiling the dynamic flavors and textures of ice cream formulations.

In this study, nine commercial ice creams and four prototypes were assessed. For the sensory analysis, quantitative descriptive analysis (QDA), and temporal dominance of sensations (TDS) methodology were used. According to the QDA results, full-composition ice cream showed significantly higher differences (p < .05) in terms such as vanilla and sweet flavors, brightness, creamy texture and appearance, and viscosity, exhibiting longer melting times. Functional ice creams showed significantly higher differences (p < .05) in terms like viscosity, creamy texture, and appearance. On the other hand, agave fructans in prototype ice creams were found to be able to reduce fat, but not fat and sugar simultaneously, showing a significant decrease (p < .05) in terms such as hardness, crystallized texture, gummy texture, and porosity. Based on the PCA results, the analysis accounted for 75.28% of data variability. Full-composition ice creams and one functional ice cream were related to terms such as viscosity, fatty sensation, creamy texture and appearance, dense, gummy, among others. The rest of the commercial ice creams were related to vanilla and caramel flavor and smell, artificial aftertaste, aerated, porosity, among others. Prototype ice creams were related to hard texture, salty and milk flavor, and crystallized texture. Based on the results of the TDS method, all formulations were found to be significantly dominant (5%) in terms such as vanilla flavor and sweet flavor at the beginning of the test. Formulations containing butyric fat and/or vegetable fat, or agave fructans were significantly dominant (5%) in fatty sensation.

The isolation and identification of Bacillus velezensis ZN-S10 from vanilla (V. planifolia), and the microbial distribution after the curing process

The market value of vanilla beans (Vanilla planifolia) is constantly increasing due to their natural aroma and flavor properties that improve after a curing process, where bacteria colonization plays a critical role. However, a few publications suggest that bacteria play a role in the curing process. Hence, this study aimed to isolate Bacillus sp. that could be used for fermenting V. planifolia while analyzing their role in the curing process. Bacillus velezensis ZN-S10 identified with 16S rRNA sequencing was isolated from conventionally cured V. planifolia beans. A bacteria culture solution of B. velezensis ZN-S10 (1 mL of 1 × 107 CFU mL−1) was then coated on 1 kg of non-cured vanilla pods that was found to ferment and colonize vanilla. PCA results revealed distinguished bacterial communities of fermented vanilla and the control group, suggesting colonization of vanilla. Phylogenetic analysis showed that ZN-S10 was the dominant Bacillus genus member and narrowly correlated to B. velezensis EM-1 and B. velezensis PMC206-1, with 78% and 73% similarity, respectively. The bacterial taxonomic profiling of cured V. planifolia had a significant relative abundance of Firmicutes, Proteobacteria, Cyanobacteria, Planctomycetes, and Bacteroidetes phyla according to the predominance. Firmicutes accounted for 55% of the total bacterial sequences, suggesting their colonization and effective fermentation roles in curing vanilla.

Exploring endophytic bacteria communities of Vanilla planifolia

BackgroundRhizosphere bacterial community and endophytes are now known to influence plant health and response to environmental stress. Very few studies have reported the diversity of endophytic bacterial communities of Vanilla planifolia and their potential roles in promoting plant growth or contributing to aromatic quality.ResultsIn this study, the composition and diversity of the Vanilla rhizosphere bacterial community were explored by analyzing rhizosphere soil and root tissue samples as well as green pods of three accessions of Vanilla planifolia grown on different types of substrates (compost and leaf litter). In addition, the endophytic bacterial diversity of roots and green pods as well as the evolution of endophytic bacteria after the curing process of vanilla green pods were analyzed based on a metabarcoding approach. The results showed that bacterial species richness and diversity were higher in the compost. The analysis of the soil bacterial composition displayed that Halomonas, Pseudoalteromonas, Enterobacter and Bradyrhizobium were the most abundant genera. Moreover, the results indicated that the soil bacterial community structure was linked to the host plant genotype. Regarding the roots endophytic bacteria composition, the genera Halomonas, Pseudoalteromonas, Bacillus and Carboxydocella genera were present in all samples, independently from the substrate nature. Several genera including Bacillus, Bradyrhizobium, Burkholderia and Halomonas were transmitted internally from the roots to the green pods. The curing process reduced the bacterial richness and bacterial diversity associated with the green pods. Halomonas, Pseudoalteromonas, Bacillus, and Carboxydocella are the dominant genera in the pods after the curing process.ConclusionsThis study provides an overview of changes of the bacterial communities dynamics especially endophytic in the roots and the green pods. It highlighted bacterial genera (Halomonas, Pseudoalteromonas, Bacillus, and Carboxydocella) potentially implicated in the formation of aroma compounds of vanilla beans.

Impact of vanilla flavor on nicotine taste, choice, intake, and seeking behaviors.

Flavors can alter the orosensory properties of tobacco products. Specifically, flavors can serve as an oral cue for smokeless tobacco products. We aimed to investigate the impact of oral vanillin, the principal chemical of vanilla flavor in tobacco products, on nicotine's taste, and nicotine choice, intake, and seeking behaviors. Experiments were performed in young adult Sprague Dawley rats. We employed a two-bottle free-choice test (2BC) to measure the preference for different concentrations of vanillin and its effect on nicotine preference. To explore the long-term effects of early exposure to sweetened vanillin, we utilized a combined 2BC and intraoral self-administration (IOSA) model. We assessed the nicotine taking and seeking behaviors in the presence or absence of vanillin. We performed a taste reactivity test (TRT) to quantify liking (ingestive) and disliking (aversive) taste responses to oral nicotine with or without vanillin. In 2BC, female rats preferred vanillin containing solutions more than their male counterparts. In IOSA, vanillin alone and in combination with nicotine led to greater IOSA compared to water. Female rats self-administered vanillin plus nicotine more than male rats. Vanillin increased motivation to nicotine taking, but only in females. In TRT, vanillin increased nicotine's ingestive responses but blocked aversive responses in both sexes. These results indicate that vanilla flavor can increase oral nicotine intake. It can also increase liking and decrease disliking of nicotine's taste. Furthermore, the impact of vanilla flavor on nicotine taste and nicotine choice, intake, and seeking behaviors is concentration and sex dependent.

Vanilla from Brazilian Atlantic Forest: In vitro and in silico toxicity assessment and high-resolution metabolomic analysis of Vanilla spp. ethanolic extracts

The natural vanilla market, which generates millions annually, is predominantly dependent on Vanilla planifolia, a species characterized by low genetic variability and susceptibility to pathogens. There is an increasing demand for natural vanilla, prized for its complex, authentic, and superior quality compared to artificial counterparts. Therefore, there is a necessity for innovative production alternatives to ensure a consistent and stable supply of vanilla flavors. In this context, vanilla crop wild relatives (WRs) emerge as promising natural sources of the spice. However, these novel species must undergo toxicity assessments to evaluate potential risks and ensure safety for consumption. This study aimed to assess the non-mutagenic and non-carcinogenic properties of ethanolic extracts from V. bahiana, V. chamissonis, V. cribbiana, and V. planifolia through integrated metabolomic profiling, in vitro toxicity assays, and in silico analyses. The integrated approach of metabolomics, in vitro assays, and in silico analyses has highlighted the need for further safety assessments of Vanilla cribbiana ethanolic extract. While the extracts of V. bahiana, V. chamissonis, and V. planifolia generally demonstrated non-mutagenic properties in the Ames assay, V. cribbiana exhibited mutagenicity at high concentrations (5000 μg/plate) in the TA98 strain without metabolic activation. This finding, coupled with the dose-dependent cytotoxicity observed in WST-1 (Water Soluble Tetrazolium) assays, a colorimetric method that assesses the viability of cells exposed to a test substance, underscores the importance of concentration in the safety evaluation of these extracts. Kaempferol and pyrogallol, identified with higher intensity in V. cribbiana, are potential candidates for in vitro mutagenicity. Although the results are not conclusive, they suggest the safety of these extracts at low concentrations. This study emphasizes the value of an integrated approach in providing a nuanced understanding of the safety profiles of natural products, advocating for cautious use and further research into V. cribbiana mutagenicity.

Consumer preferences of artificial and natural flavours: a case in soft ice cream

Consumers have a high awareness regarding the additives used in their food products. The use of artificial and natural flavours as additives in a food product is debatable and it will directly impact sensory attributes and consumer preferences. The objective of this study was to investigate the different sensory profiles and consumer acceptability of soft ice cream with different types of vanilla flavours (artificial vs. natural). In addition, liking segmentations based on gender and age group were also investigated. Descriptive sensory profiles (n=10), differentiation testing (n=40), and consumer acceptability test (n=162) were determined. There were no significant differences for sensory attributes except for texture (p= 0.001). The differentiation testing disclosed no differences between artificial and natural vanilla flavours (p=0.09). However, soft ice cream made with the artificial vanilla flavour has a significantly higher liking (p< 0.01) compared to the natural flavour. There were no significant differences in consumer acceptability levels based on gender and age-group segmentations. This study can be used as a primary reference to select appropriate flavours of artificial and natural in a certain food product.

Competitiveness of Mexican vanilla (Vanilla spp.) in the international market

Objective: To analyze the competitiveness of Mexican vanilla in the international market. Design/Methodology/Approach: The relative trade balance (RTB) and the revealed comparative advantage index (RCAI) were calculated to analyze the competitiveness of the Mexican vanilla in the international market. Both crushed and whole vanilla beans were evaluated. Results: Around 1% of the total vanilla area is harvested in Mexico, representing 6% of the world production volume. The Mexican market is competitive in the international whole vanilla beans market, but not in the case of crushed or ground vanilla. Study Limitations/Implications: The SIAVI portal was discontinued. Therefore, the international vanilla trade data could only be retrieved for the period ending on November 2021. Findings/Conclusions: The Mexican market has potential for the development of vanilla production. However, current production is practically absorbed by the local market.

Safety Assessment RP1466 2-Hydroxy-4-methoxybenzaldehyde

An application was submitted to the Food Standards Agency (FSA) and Food Standards Scotland (FSS) in February 2022 from Firmenich S.A. (Meyrin, Switzerland) for the approval of use of 2-hydroxy-4-methoxybenzaldehyde as a flavouring substance in or on food (Application reference: RP1466). This Application is being considered within the food flavourings regime. The Applicant intends to use the Candidate Substance as a flavouring ingredient in accordance with Article 4 of assimilated Regulation (EC) No 1334/200. The Candidate Substance (2-hydroxy-4-methoxybenzaldehyde; CAS 673-22- 3) is a pale yellow to orange–pink solid powder that imparts an odour/flavour with a vanilla bean almond-like note at ambient conditions. To support the FSA and FSS in undertaking this safety assessment the Additives, Enzymes and other regulated products Joint Expert Group (AEJEG) were asked to provide their risk assessment advice and conclusions on the information provided within the dossier and the supplementary information from the applicant. The AEJEG concluded that 2-hydroxy-4-methoxybenzaldehyde is safe under the proposed conditions of use. The Committee on Toxicity of Chemicals in Food, Consumer Products and the Environment (COT) also reviewed the AEJEG safety assessment agreeing with the conclusions of the AEJEG. The views of the AEJEG and COT have been taken into account in this safety assessment which represents the conclusions of the FSA and FSS on the Candidate Substance (2-hydroxy-4-methoxybenzaldehyde) as a flavouring ingredient.

Exogenous Cytokinin Induces Callus and Protocorm-Like-Bodies Formation in In Vitro Root Tips of Vanilla planifolia Andrews.

Vanilla is a popular flavouring essence derived from the pods of vanilla orchid plants. Due to the high demand for vanilla flavour, high yielding vanilla plantlets are necessary for establishing vanilla plantations. Clonal micropropagation is a viable technique for the mass production of high yielding vanilla plantlets. This study reports an efficient regeneration protocol by using cytokinin as the sole plant growth regulator to regenerate plantlets from the root tips of a commercial vanilla orchid species, Vanilla planifolia. Most studies to date have reported using seeds and nodes as starting explants for in vitro micropropagation of vanilla orchids. So far, regeneration from roots has not been very successful. Previous studies favoured the use of auxins only or high auxin to cytokinin ratios to induce callus, and sole cytokinins were used for direct shoot regeneration. However, it was sporadically observed in plantlets regeneration of V. planifolia that multiple shoots were regenerated from the tips of intact aerial roots submerged in media. This study therefore investigated the regeneration of excised vanilla root tips through the application of most commonly used auxins (1-naphthaleneacetic acid and 2,4-dichlorophenoxyacetic acid) and cytokinins (6-benzylaminopurine and thidiazuron). High auxin presence is known to promote callusing in in vitro plants. However, in this study, auxin treatment inhibits callusing in root tips. While cytokinin treatments, even at low levels, has promoted high rate of callusing. These callus cells regenerate into protocorm-like-body (PLB) shoots when cytokinin levels are increased to 0.5 mg/mL 6-benzylaminopurine (BAP) under light conditions. The findings of the study have the potential of providing large quantity of high yielding vanilla plantlets through clonal micropropagation.

Quantitative Estimation of Vanillin content in various brands of Vanilla Flavored Custard Powder by Conductometry

A facile and cost effective conductometric method for quantitative estimation of vanillin content in various locally available brands of vanilla custard powders was performed. Background of the study was conducted taking the base of varied consumption of flavored foods. Vanillin being the choice of flavored desserts in the local region of Telangana, few brands of custard powder were analyzed conductometrically. The milk proteins were removed by precipitation using Saturated copper sulphate and the vanillin content of the various vanilla flavoured custard powder was extracted by liquid-liquid extraction using methanol as solvent.Then the extracted analyte was titrated aganist 0.00105 M NaOH (Standardized).The observed conductance readings on Y-axis and volume of NaOH added on X-axis was taken and plotted a graph and end point determined graphically at 3.5mL,4mL and 3.5mL for product-1, product-2 and product-3.The amount of vanillin content in various locally available brands of vanilla flavoured custard powders was determined. And all the data obtained in this study was within the limits according to FDA. This method is well suited for routine lab analysis and easy to perform when compared to spectroscopic methods.

One‐Pot Production of Vanillin from Capsaicinoids through a Retrosynthetic Enzyme Cascade

AbstractVanillin is a key organoleptic component in vanilla, one of the most important natural flavors in the industry. The limited supply of natural vanilla, extracted from cured vanilla beans, elevates the commercial value of ‘natural’‐labeled vanillin, producible by microbial conversion of natural precursors such as ferulic acid, eugenol, isoeugenol, lignin, and glucose. However, cellular toxicity and undesirable overoxidation of vanillin remain challenges to the microbial methods. Here, we developed a one‐pot enzymatic conversion of capsaicinoids to vanillin by retracing the biosynthetic pathway found in Capsicum plants. The enzyme cascade consists of the hydrolysis of capsaicinoids by immobilized lipase B from Candida antarctica (CALB) and the oxidative deamination of the resulting vanillylamine by ω‐transaminase from Paracoccus denitrificans (PDTA). Process optimization of individual enzyme reactions was conducted on an analytical scale, enabling&gt;95% reaction yield of vanillin from capsaicinoids in the one‐pot cascade reaction without undesirable accumulation of the oxidation byproduct and the inhibitory reaction intermediate, i. e., vanillic acid and vanillylamine, respectively. To verify practical applicability, we performed a preparative‐scale reaction starting with 1.75 g capsaicinoids and 2.75 g sodium pyruvate at 10 mg/mL CALB and 3 μM PDTA, leading to an 81% reaction yield and a 57% isolation yield. This study is, to the best of our knowledge, the first demonstration of one‐pot production of vanillin from capsaicinoids, which might pave the way for cost‐effective and sustainable access to natural‐labeled vanillin from a renewable feedstock readily available from Capsicum fruits.

Vanilla Growing in South Florida

Vanilla extract is popular around the world as an ingredient in food, cosmetics, and pharmaceutical applications. The botanical source of vanilla extract is primarily the cured beans of Vanilla planifolia. The United States is the world's largest importer of vanilla beans, but domestic production is minimal. Southern Florida has a favorable growing environment for vanilla cultivation. Though currently there is no commercial production of vanilla in southern Florida, it has the potential to be a highly profitable crop in the future. This publication aims to provide basic information to growers interested in establishing a vanillery.