Production of phenolic flavor compounds with cultured cells and tissues of vanilla species
1996
Dornenburg, H. | Knorr, D.
Plant cell and tissue cultures have been shown to produce a wide range of flavors characteristic of their plant origin. The potential of plant tissue cultures for producing food flavors has been reviewed by Dziezak (1986) and Sahai (1994). Plant-derived flavors, such as vanilla and cocoa, are secondary metabolites which have been proposed as possible targets for industrial use of plant cell cultures (Sahai et al., 1986). Whether or not plant cell and tissue culture processes are economical for the production of secondary metabolites depends upon a number of factors, including the market price of the product, market volume, culture growth rate, biomass yield and product accumulation. The 'break-even' point for plant cell culture processes has been quoted to be as high as $1,500 per kilogram of compound (Stafford, 1991). Natural vanilla flavor and natural vanillin are in high demand and alternative production routes, such as using plant cells and tissue cultures or microbial systems, are being sought (Cheetham, 1993). Worldwide annual demand for natural vanillin is 30 metric tons at industrial costs of up to $3,200 per kilogram compared with $13.50 for synthetic vanillin (Webster, 1995).
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