{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,17]],"date-time":"2026-10-17T11:01:01Z","timestamp":1792234861171,"version":"4.4.0"},"reference-count":78,"publisher":"Wiley","issue":"2","license":[{"start":{"date-parts":[[2018,9,27]],"date-time":"2018-09-27T00:00:00Z","timestamp":1538006400000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"content-domain":{"domain":["scijournals.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["J Sci Food Agric"],"published-print":{"date-parts":[[2019,1,30]]},"abstract":"<jats:title>Abstract<\/jats:title>\n                  <jats:p>The biotechnological production of fragrances is a recent trend that has expanded rapidly in the last two decades. Vanillin is the second most popular flavoring agent after saffron and is extensively used in various applications, e.g., as a food additive in food and beverages and as a masking agent in various pharmaceutical formulations. It is also considered a valuable product for other applications, such as metal plating and the production of other flavoring agents, herbicides, ripening agents, antifoaming agents, and personal and home\u2010use products (such as in deodorants, air fresheners, and floor\u2010polishing agents). In general, three types of vanillin, namely natural, biotechnological, and chemical\/synthetic, are available on the market. However, only natural and nature\u2010identical (biotechnologically produced from ferulic acid only) vanillins are considered as food\u2010grade additives by most food\u2010safety control authorities worldwide. In the present review, we summarize recent trends in fermentation technology for vanillin production and discuss the importance of the choice of raw materials for the economically viable production of vanillin. We also describe the key enzymes used in the biotechnological production of vanillin as well as their underlying genes. Research to advance our understanding of the molecular regulation of different pathways involved in vanillin production from ferulic acid is still ongoing. The enhanced knowledge is expected to offer new opportunities for the application of metabolic engineering to optimize the production of nature\u2010identical vanillin. \u00a9 2018 Society of Chemical Industry<\/jats:p>","DOI":"10.1002\/jsfa.9303","type":"journal-article","created":{"date-parts":[[2018,8,9]],"date-time":"2018-08-09T22:39:53Z","timestamp":1533854393000},"page":"499-506","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":316,"title":["Vanillin biotechnology: the perspectives and future"],"prefix":"10.1002","volume":"99","author":[{"given":"Goutam","family":"Banerjee","sequence":"first","affiliation":[{"name":"Department of Biochemistry University of Calcutta  Kolkata India"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-0238-5680","authenticated-orcid":false,"given":"Pritam","family":"Chattopadhyay","sequence":"additional","affiliation":[{"name":"Department of Biotechnology Gauhati University  Guwahati India"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2018,9,27]]},"reference":[{"key":"e_1_2_9_2_1","volume-title":"Production of Vanillin from Agro\u2010residue: Biotransformation of Feruloyl Esters by Streptomycessp","author":"Chattopadhyay P","year":"2013"},{"key":"e_1_2_9_3_1","unstructured":"FAO\u2010STAT FAO Statistical Database. 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