Vanilla flavour: production by conventional and biotechnological routes

Journal of the Science of Food and AgricultureVolume 80, Issue 3 p. 289-304 Review Vanilla flavour: production by conventional and biotechnological routes S Ramachandra Rao, S Ramachandra Rao Plant Cell Biotechnology Department, Central Food Technological Research Institute, Mysore 570 013, IndiaSearch for more papers by this authorG A Ravishankar, Corresponding Author G A Ravishankar Plant Cell Biotechnology Department, Central Food Technological Research Institute, Mysore 570 013, IndiaPlant Cell Biotechnology Department, Central Food Technological Research Institute, Mysore 570 013, IndiaSearch for more papers by this author S Ramachandra Rao, S Ramachandra Rao Plant Cell Biotechnology Department, Central Food Technological Research Institute, Mysore 570 013, IndiaSearch for more papers by this authorG A Ravishankar, Corresponding Author G A Ravishankar Plant Cell Biotechnology Department, Central Food Technological Research Institute, Mysore 570 013, IndiaPlant Cell Biotechnology Department, Central Food Technological Research Institute, Mysore 570 013, IndiaSearch for more papers by this author First published: 27 July 2000 https://doi.org/10.1002/1097-0010(200002)80:3<289::AID-JSFA543>3.0.CO;2-2Citations: 230Read the full textAboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinked InRedditWechat 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 Citing Literature Volume80, Issue3February 2000Pages 289-304 RelatedInformation