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Invitrogen
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Vinillin, commonly referred to as vanillin, is a widely used flavoring compound with significant applications in the food industry and beyond. The biosynthesis of vanillin involves microbial genetic and metabolic engineering, which transforms renewable biomass-based resources into vanillin, addressing the environmental concerns associated with chemical synthesis. Structurally, vanillin is an aromatic aldehyde, characterized by its methoxy group, hydroxyl group, and aldehyde group attached to a benzene ring. Functionally, vanillin serves as a precursor in the synthesis of biobased polymers, offering potential in the production of circular plastics due to its ability to be functionalized for radical polymerization. The development of vanillin biosimilars focuses on optimizing these processes to meet global demand sustainably.
仅用于科研。不用于诊断过程。未经明确授权不得转售。