As one of the largest volume flavor ingredients, vanillin remains an attractive target for development of a cost-effective and sustainable process to manufacture. Presented here is newly available data on the production of vanillin via fermentation in an engineered strain of grown on sucrose ex-sugarcane. The use of the C4 plant source of carbohydrate resulted in a δC mean stable isotope ratio of -14.43 ‰ (SD = 0.24) relative to the V-PDB standard and a δH mean stable isotope ratio of -122.8 ‰ (SD = 2.9) relative to the SMOW standard by IRMS. The abundance of C in the fermentation derived vanillin averaged 14.01 dpm/gC (SD = 0.09) by AMS measurement. These data are compared to historical data collected on vanillin derived from a number of sources to provide a more holistic view on vanillin bulk isotope data based on its method of manufacture.
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| http://dx.doi.org/10.1016/j.heliyon.2021.e06970 | DOI Listing |
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