2024
DOI: 10.1002/adsc.202301454
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One‐Pot Production of Vanillin from Capsaicinoids through a Retrosynthetic Enzyme Cascade

Hong‐Gon Kim,
Youngho Jang,
Jong‐Shik Shin

Abstract: Vanillin 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 enzy… Show more

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