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Vanilla flavour: production by conventional and biotechnological routes

Ramachandra Rao, S. and Ravishankar, G. A. (2000) Vanilla flavour: production by conventional and biotechnological routes. Journal of the Science of Food and Agriculture, 80. pp. 289-304.

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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.

Item Type: Article
Uncontrolled Keywords: vanilla flavour; biotechnology; biotransformation; precursor; biosynthesis; genetic engineering; safety
Subjects: 500 Natural Sciences and Mathematics > 10 Plants
600 Technology > 05 Chemical engineering > 01 Biotechnology and Bioengineering
600 Technology > 08 Food technology > 15 Flavour/Fragrance/Perfumes
Divisions: Plant Cell Biotechnology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 26 Jun 2008 04:07
Last Modified: 30 Dec 2016 08:51
URI: http://ir.cftri.com/id/eprint/1758

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