• Journal of Life Science
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• v.31 no.11
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• pp.1046-1055
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• 2021

Vanillin is the primary flavor and fragrance compound of natural vanilla and is extensively used in the food, beverage, perfumery, pharmaceutical industries, and other applications. Vanillin can be produced by chemical synthesis, extraction from vanilla plants, microbial bioconversion of natural precursors to vanillin, and direct fermentation using glucose. Currently, most commercially available vanillin is produced by extraction from cured vanilla pods and by chemical synthesis using guaiacol and glyoxylic acid as starting raw materials. Due to environmental issues, health complaints, preference for natural sources, and the limited supply and soaring price of natural vanilla, biotechnology-based vanillin production is regarded as a promising alternative. As many microorganisms that are able to metabolize several natural precursors, including ferulic acid, eugenol, isoeugenol, and lignin, and accumulate vanillin, have been screened and evaluated, myriad strategies and efforts have been employed for the development of commercially viable production technology. This review outlines the recent advances in the biotechnological production of natural vanillin with the use of these natural precursors. Moreover, it highlights the recent engineering approaches for the production of natural vanillin from renewable carbon sources based on the de novo biosynthetic pathway of vanillin from glucose, together with appropriate solution strategies to overcome the challenges posed to increase production titers.

• KSBB Journal
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• v.5 no.1
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• pp.81-85
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• 1990

Lignin was extracted from the rice straw by using the solvent mixture of buthyl alcohol and distilled water. And the experiment of vanillin production from extracted lignin was performed with the oxidation catalysts; CuO, Cu(OH)2 and CuSO4.5H2O. The optimum conditions of lignin extraction are the reaction temperature 12$0^{\circ}C$ and the mixture of 250mL buthyloloohol, 250mL, distilled water and 25g rice straw in the presence of 2.5g p-toluenesulfonic acid. The yield of vanillin from extracted lignin increased linearly with the increase of reaction temperature. And it increased with the order of Cu(OH)<$_2$ CuO$_4\cdot \;5H_2$Oas oxidation catalysts. The maximum yield of vanillin was 9% in the presence of 2.5%(w/v) CuSO$_4\cdot \;5H_2$O under the following conditions: temperature, 18$0^{\circ}C$; pressure, 13atm; pH 4.0 and reaction time, two hours.

• Korean Chemical Engineering Research
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• v.60 no.4
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• pp.499-505
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• 2022

This study presents a conceptual design of vanillin production from Kraft lignin. Most of the existing Kraft lignin is used as low-quality boiler fuel or discarded as wastewater, and only 2% or less of lignin has been refined into high-quality products. We propose the process developed in this study to utilize discarded Kraft lignin. The existing vanillin production concept process consisted of alkali oxidation using NaOH, filtration, chromatography, and crystallization. Chromatography, which is difficult to commercialize, was changed to a solvent extraction process. The recovery rate of vanillin of the proposed solvent extraction process is 92.9%, and the purity is 99.5%, which is similar to the existing chromatography process. The reason why the solvent extraction process showing similar results to chromatography can replace the existing chromatography process was analyzed.

• Journal of Korean Society of Water and Wastewater
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• v.28 no.6
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• pp.713-723
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• 2014

Biofouling in brackish water reverse osmosis (RO) membranes still needs extensive research to understand cause and mechanism and to obtain methods for reduction of its impact on RO applications. Natural compounds with biofilm formation inhibitory properties are being investigated. Two compounds, vanillin and Epigallocatechin gallate (EGCG), were selected due to their great potential on biofilm formation inhibition. Vanillin shows inhibition on quorum sensing mechanisms of biofilm formation. EGCG has potential to inactivate microbial activity. The two compounds were incorporated in typical polyamide reverse osmosis membranes and evaluated on flux behaviours and biofilm formation potential. The surface properties of membrane coated with vanillin were changed tremendously compared to those with EGCG. As a result, the flux was reduced substantially. The biofilm formation seems hindered with EGCG coated membranes compared to the virgin membranes. More research is needed to optimize coating methods applicable to RO membranes and to enhance biofouling reduction.

• Journal of the Korean Wood Science and Technology
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• v.25 no.2
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• pp.81-87
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• 1997

일본잎갈나무잎을 채취하여 아세톤 : 물 (7 : 3, v/v) 의 혼합용액으로 추출한 후 에틸아세테이트용성 화합물과 수용성 화합물로 분리하였으며 Sephadex LH-20으로 충진한 칼럼을 사용하여 화합물을 단리 하였다. 단리 화합물을 확인하기 위하여 셀룰로오스 박층 크로마토그래피(TLC)를 실시한 후 자외선 램프 하에서 관찰하였다. 바닐린 발색제를 분무히여 정색반응을 조사하고 $R_r$ 값을 구하였다. 단리된 화합물들의 구조는 $^1H$-NMR과 $^{13}C$-NMR 스펙트럼을 이용하여 그 구조를 규명하였으며 에틸아세테이트용성 화합물에서는 (+)-catechin, (-)-epicatechin, kaempferol-O-arabinofuranoside와 kaempferol-3-O-arabinopyranoside, 수용성 화합물에서는 apigenin-8-C-rhamnosyl-($1"'{\rightarrow}2"$)-glucoside(2"-O-rhamnosylvitexin)을 단리 하였다.

• Korean Journal of Food Science and Technology
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• v.35 no.4
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• pp.576-585
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• 2003

An improved method in place of a conventional vanillin spectroscopic method (CVSM) was developed for determination of catechin and its derivatives in extract and oil of grape seeds. For the CVSM, grape seed extracts had relatively high catechin content in the range of $17{\sim}43%$ (g/100g of extract), while grape seed oils had relatively smaller catechin content in the range of $30{\sim}40mg%$ (mg/100g of oil). For the improved vanillin spectroscopic method (IVSM) using a polyamide cartridge, catechin content of grape seed extracts was in the range of $4.0{\sim}7.5%$, while that of grape seed oils was below 5 ppm. Meanwhile, the quantities of catechin and its derivatives were determined by HPLC in the grape seed extracts and oils. Four major catechins [(+)-catechin, procyanidin B2, (-)-epicatechin, and epicatechin gallate] were detected from grape seed extracts, and the ranges of concentrations were as follows: (+)-catechin, $1.35{\sim}2.60%$; procyanidin $B_2$, $0.77{\sim}1.36%$; (-)-epicatechin, $2.35{\sim}4.59%$; (-)-epicatechin gallate, $0.06{\sim}0.30%$. In contrast, four catechins were barely detectable in the grape seed oils. The reproducibility of four major catechins in grape seed extracts, given as coefficient of variation, was below 5%, and the recovery close to above 95%. The achieved detection level of four catechins was $1{\sim}5\;ppm$. Additionally, the contents of catechin compositions in grape seed extract were also determined by HPLC in relation to different cultivars and producing areas. Thus, HPLC method and IVSM using polyamide cartridge can be used as alternative to CVSM for determination of catechin and its derivatives in extract and oil of grape seeds.

• Journal of the Korean Society of Tobacco Science
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• v.31 no.2
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• pp.115-120
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• 2009

향료산업은 화학의 발전과 더불어 번창하였다. 초기에는 시나믹 알데하이드, 바닐린 등과 같은 합성 원료가 제조 되었으며 그 후 장미 천연향의 구성 성분인 메틸 아이오논이 합성되었고 점차 더 섬세하고 지속성이 강하며 안정성 및 확산성이 좋은 신규향료 개발로 연구가 진행되었다. 점차 미량으로도 충분한 향을 발현할 수 있는 향 강도가 강한 향료 개발이 가속화 되었다. 특히 최근에는 GC-MS와 GC-Olfactometry 기술의 발전에 따라 천연물에 존재하는 화합물의 확인이 더 용이해 지면서 향 화학자들의 연구 영역이 점점 더 확대되고 있다. 본 논문에서는 담배에 사용되는 케미칼 향의 분자 골격 또는 골격에 다양한 곁가지로 유도체를 합성함으로써 분자구조에 따른 향 특성 변화에 대해 논의 하였다. 세계적으로 점차 담배에 사용되는 향의 종류가 감소되는 추세에서 동일한 향 계열 중 본 논문에서 언급된 다양한 향을 적절히 선택하여 대체 사용함으로써 첨가제의 축소 및 감소에 많은 도움이 되리라 생각된다. 우선 단맛(sweet)을 내는 물질에 대해 논하는데 이 부분은 상당히 광범위하다. 그래서 단맛의 대표적인 열대과일 향과 쵸코렛 향에 대해 먼저 언급하고, 다음으로 구수한 스모키 향과 팝콘향, Cooling하고 Fresh한 향 특징을 주는 멘솔 유도체 향, 과일 향, 버섯 향, 꽃 향, 스파이스한 향 등에 대해 언급하였다.

• Journal of the Korean Chemical Society
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• v.39 no.8
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• pp.611-616
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• 1995

Oxovanadium(IV) complexes with salicylaldoxime, o-vanilline oxime, 2-hydroxy-4-methoxybenzaldoxime, 2-hydroxy-5-methoxybenzaldoxime and 2-hydroxy-5-nitrobenzaldoxime were synthesized. The complexes have been characterized by elemental analysis, electric conductivity measurement, infrared spectrometry, electronic spectrometry, mass spectrometry, and thermal analysis. The results of elemental analysis were well coincided with the theoretical values. The values of molar conductance of the complexes in DMF implicated that the complexes were non-electrolyte. The characteristic stretching frequency of V=O appeared strong band in the range of $980{\pm}20\;cm^{-1}.$ All the complexes showed two d-d transition in visible spectra and two charge transfer transitions in ultraviolet spectra. Results of mass spectrometry of $VO(sal)_2\;and\;VO(van)_2$ indicated two peaks corresponding to vanadium containing ion(I) of 1 : 2(metal to ligand) chelate and a fragment ion(II) of 1 : 1 chelate due to loss of ligand radical from ion(I). The thermal analysis showed the endothermic peak due to the thermal decomposition.

• Journal of the Korean Wood Science and Technology
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• v.6 no.1
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• pp.3-7
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• 1978

Quercus serrata degraded by Leminus edodes(berk) Singer was investigated. In order to evaluate on affect of the fungi on the sound logs, and the logs attacted for 2 years and five years were used as a sample tree. Large portions of carbohydrate mainly was decomposed by the fungy. It is supported by the increasing of alkaline extractives and the breaking up of crystallinity. Lignin is transformed considerably as shown the results of the determination of Klason lignin, gel filtration and nitrobezene oxidation. On the other hand, the decreasing of methoxyl group and the increasing of carboxyl group in parallel with demethlation and acidification are presented. Syringyl nuclei unit is decomposed easier than guaiacyl unit. It is also illustrated that the more decreasing of carboxyl group compared with aldehyde group was acidified biodegradation.

• Food Science and Preservation
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• v.15 no.3
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• pp.385-389
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• 2008

The effects of high vanillin concentration on fresh-cut apples treated with NatureSealTM were investigated Apples were sliced, treated with 6% NatureSealTM or 6% NatureSealTM + 120 mM vanillin, packaged in polyethylene bags, and stored for 3 weeks at 4C. The L value, soluble solid level and titratable acidity of fresh-cut apples treated with NatureSealTM + 120 mM vanillin during storage were lower than those of fresh-cut apples treated with NatureSealTMonly; the growth of total aerobic bacteria, yeast and molds were also more inhibited in fresh-cut apples treated with NatureSealTM + 120 mM vanillin. These results show that the addition of 120 mM vanillin inhibits the growth of microorganism but 1m detrimental effects on the quality characteristics of fresh-cut apples treated with NatureSealTM.