Lignin from Annual Plants as Raw Material Source for Flavors and Basic Chemicals |
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| Authors: | Annika Jahn Anton Hoffmann Luisa Blaesing Fabian Kunde Martin Bertau Martina Bremer Steffen Fischer |
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| Affiliation: | 1. Technical University Bergakademie Freiberg, Institute of Technical Chemistry, Leipziger Straße 29, 09599 Freiberg, Germany;2. Technische Universität Dresden, Institute of Plant and Wood Chemistry, Pienner Straße 19, 01737 Tharandt, Germany |
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| 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. |
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| Keywords: | Catechol Enzymatic conversion Flavors Lignin Renewable raw materials |
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