Lignin from Annual Plants as Raw Material Source for Flavors and Basic Chemicals

Jahn A, Hoffmann A, Blaesing L, Kunde F, Bertau M, Bremer M, Fischer S (2020)

Publication Type: Journal article

Publication year: 2020

Journal

Chemie Ingenieur Technik Wiley-VCH Verlag

Book Volume: 92

Pages Range: 1733-1740

Journal Issue: 11

DOI: 10.1002/cite.202000097

Abstract

The enzymatic conversion of lignins, possibly in combination with electrochemical oxidation, makes aromatics such as syringol, guaiacol, vanillin and catechol available in the qualities required by the fragrance industry. The lignins were obtained by soda digestion from wheat straw and Miscanthus, characterized and then converted with laccases. The overall yield amounted up to 9 wt % with a product spectrum confined to four substances. Catechol was the major product, with a fraction of ≈75 %. It can easily be isolated by extraction with acetone.

Authors with CRIS profile

Annika Jahn

Involved external institutions

Technische Universität Bergakademie Freiberg DE Germany (DE) Technische Universität Dresden DE Germany (DE)

How to cite

APA:

Jahn, A., Hoffmann, A., Blaesing, L., Kunde, F., Bertau, M., Bremer, M., & Fischer, S. (2020). Lignin from Annual Plants as Raw Material Source for Flavors and Basic Chemicals. Chemie Ingenieur Technik, 92(11), 1733-1740. https://dx.doi.org/10.1002/cite.202000097

MLA:

Jahn, Annika, et al. "Lignin from Annual Plants as Raw Material Source for Flavors and Basic Chemicals." Chemie Ingenieur Technik 92.11 (2020): 1733-1740.

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