Vanilla flavour: production by conventional and biotechnological routes

Authors

  • S Ramachandra Rao,

    1. Plant Cell Biotechnology Department, Central Food Technological Research Institute, Mysore 570 013, India
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  • G A Ravishankar

    Corresponding author
    1. Plant Cell Biotechnology Department, Central Food Technological Research Institute, Mysore 570 013, India
    • Plant Cell Biotechnology Department, Central Food Technological Research Institute, Mysore 570 013, India
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Abstract

This review deals with the Vanilla plant: history; botanical description; chemistry of vanilla beans; curing of vanilla beans; commercial extraction of vanilla flavour; standard specifications and uses of vanilla flavour. The production of vanillin by both chemical and biotechnological methods is described. The biotechnological production of vanilla flavour metabolites by plant tissue/cell culture, microbial biotransformation and molecular approaches is also presented, together with a discussion on economic and safety considerations.

© 2000 Society of Chemical Industry

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