Coniferyl alochol is a plant metabolite that is a precursor to both lignin and a number of flavor constituents. It arises from action of specific lyases, which cleave out ammonia from phenylalanine and tyrosine (Figure 21.12).

Lignin, tannins, pigments, and flavor components of spices (cinnamon oil, wintergreen oil, bitter almond, nutmeg, cayenne pepper, vanilla bean, clove, and ginger) are all derived from coniferyl alcohol, which is also the central intermediate in lignin synthesis.