Vanilla
1997
Havkin-Frenkel, D. | Dorn, R.
Vanilla is the most widely used flavor in the food and confectionery industries. Worldwide annual consumption was 1900 tons in 1995, with 1400 tons imported to the USA alone. Vanilla flavor is extracted from the cured bean of Vanilla planifolia, a member of the orchid family originated in Mexico. A small amount of beans is produced from yet another species - Vanilla tahitensis. Beans (pod-like fruit) are produced after 4-5 years of cultivation. Fruit maturation occurs after 10 months. The characteristic flavor and aroma develops in the fruit after a process called "curing", lasting an additional 3-6 months. We established tissue culture for vanilla, identified major components in the biosynthetic pathway of vanillin and found that tissue culture extract contains major components of vanilla flavor present in the bean. Hence, plant tissue culture may be an alternative method for vanilla flavor production, for studying the vanillin biosynthetic pathway and for micropropagation. With a better understanding and ability to manipulate the biosynthetic pathway and to regulate cultivar quality and flowering, we may control production and consistent quality of the vanilla beans.
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