Vanilla flavour: production by conventional and biotechnological routes

By S. Rao, Gokare A. Ravishankar. 2000

328 citations recorded by the source corpus.

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

Subfields: Biotechnology, Molecular Biology

View Paper: https://www.semanticscholar.org/paper/2d4fe79118e4ecd6db3558eda893b8d03a5cb06a

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

1. Angelo Basile
2. Fausto Gallucci

Citations in the corpus

• Current Trends and Future Developments on (Bio-) Membranes (2020, background): “VA is one of the most important aromas with an annual world production of about 12,000 t (Walton et al., 2003; Korthou and Verpoorte, 2007; Rao and Ravishankar, 2000), and it is widely utilized as a flavoring or functional ingredient in food, cosmetic, pharmaceutical, and nutraceutical products…”