Enzymatic synthesis of vanillin catalysed by an eugenol oxidase

Miquel García-Bofill, Peter W. Sutton, Marina Guillén, Gregorio Álvaro

Research output: Contribution to journalArticleResearch

24 Citations (Scopus)


© 2019 Elsevier B.V. Vanillin is one of the most important flavours produced in the world. Due to its increasing value and its demand, mainly in the food industry, several ways to obtain it at lower prices are under study. One of the routes is based on the oxidation of vanillyl alcohol by Eugenol oxidase (EUGO), which has high potential to be used at industrial scale owing to the high space time yields that can be obtained at lab scale (2.9 g L−1 h−1 of vanillin). Additionally, EUGO can be immobilised efficiently onto different supports (MANA-agarose, Epoxy-agarose and Purolite 8204F) which can be reused several times to perform the oxidation preserving good stability and improving more than 3-fold the biocatalyst yield.
Original languageEnglish
Article number117117
Number of pages8
JournalApplied Catalysis A: General
Publication statusPublished - 25 Jul 2019


  • Biocatalyst
  • Enzymatic biotransformation
  • Eugenol oxidase
  • Immobilisation
  • Natural flavour
  • Vanillin synthesis


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