Chapter 34. Vegetable Flavors from Cell Culture

  1. Y. H. Hui
  1. María Asunción Longo and
  2. María Angeles Sanromán

Published Online: 21 JUL 2010

DOI: 10.1002/9780470622834.ch34

Handbook of Fruit and Vegetable Flavors

Handbook of Fruit and Vegetable Flavors

How to Cite

Longo, M. A. and Sanromán, M. A. (2010) Vegetable Flavors from Cell Culture, in Handbook of Fruit and Vegetable Flavors (ed Y. H. Hui), John Wiley & Sons, Inc., Hoboken, NJ, USA. doi: 10.1002/9780470622834.ch34

Editor Information

  1. Science Technology System, USA

Author Information

  1. Department of Chemical Engineering, University of Vigo, Campus Universitario As Lagoas, Marcosende, Vigo, Spain

Publication History

  1. Published Online: 21 JUL 2010
  2. Published Print: 28 JUN 2010

ISBN Information

Print ISBN: 9780470227213

Online ISBN: 9780470622834



  • vegetable flavors from cell cultures - biotechnological processes for flavor compound production;
  • volatile compounds and odor threshold of tomato;
  • benzaldehyde, second important molecule after vanillin - in cherry, natural fruit and vegetable flavors


This chapter contains sections titled:

  • Introduction

  • Plant Cell Cultures

  • Microbial Cultures

  • Solid-State Fermentation (SSF)

  • Conclusions

  • References