VANILLIN NATURAL

Natural vanillin refers to vanillin produced from natural precursors (see Synthesis) consistent with processes described in 21 CFR 101.22. For example, fermentation or enzymolysis of curcumin, eugenol or ferulic acid derived from natural sources can produce natural vanillin. Natural vanillin has odor and taste characteristics that are closer to vanilla than synthetic vanillin.

Vanillin widely occurs in nature; it has been reported in the essential oil of Java citronella (Cymbopogon nardus Rendl.), in benzoin, Peru balsam, clove bud oil and chiefly vanilla pods (Vanilla planifolia, V. tahitensis, V. pompona); more than 40 vanilla varieties are cultivated. It is also reported found in guava, feyoa fruit, asparagus, chive, cinnamon, ginger, Scotch spearmint oil, nutmeg, crisp and rye bread, butter, milk, lean and fatty fish, cured pork, beer, cognac, whiskies, sherry, grape wines, cocoa, coffee, tea, roast barley, popcorn, oatmeal, cloudberry, passion fruit, tamarind, dill herb and seed, sake, corn oil, malt, wort, elderberry, loquat, bourbon and chicory root.

Natural vanillin can be obtained by plant tissue culture, molecular biology and microbial biotransformation techniques. These techniques rely on natural vanillin precursor molecules (eugenol, isoeugenol, curcumin or ferulic acid) and various enzymatic pathways to produce natural vanillin. Of these techniques, microbial biotransformation (also referred to as fermentation) appears to be the most promising at producing large quantities of natural vanillin at high quality.