Vanillin: The Case for Greener Production Driven by Sustainability Megatrend

Rosaria Ciriminna; Alexandra Fidalgo; Francesco Meneguzzo; Francesco Parrino; Laura M. Ilharco; Mario Pagliaro

doi:10.20944/preprints201903.0028.v1

A peer-reviewed article of this Preprint also exists.

Ciriminna, R.; Fidalgo, A.; Meneguzzo, F.; Parrino, F.; Ilharco, L.M.; Pagliaro, M. Vanillin: The Case for Greener Production Driven by Sustainability Megatrend. ChemistryOpen 2019, 8, 660–667, doi:10.1002/open.201900083. Ciriminna, R.; Fidalgo, A.; Meneguzzo, F.; Parrino, F.; Ilharco, L.M.; Pagliaro, M. Vanillin: The Case for Greener Production Driven by Sustainability Megatrend. ChemistryOpen 2019, 8, 660–667, doi:10.1002/open.201900083.

Abstract

Approaching the end of the second decade of the 21^st century, almost the whole demand of vanillin is met by the synthetic product obtained either via a petrochemical process starting from phenol and glyoxylic acid or from energy intensive alkaline oxidative depolymerization of lignin. Only a minor fraction is comprised of natural vanillin obtained from ferulic acid fermentation, and even less of highly valued Vanilla planifolia extracts. Are there alternative green production methods? And, if yes, are they suitable to find practical application?

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Copyright: This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Vanillin: The Case for Greener Production Driven by Sustainability Megatrend

Abstract

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