Ferulic acid, vanillin flavors

Vanilla is one of the most important food flavors (37). Sahai et al. (38) suggested that ferulic acid is an immediate precursor to vanillin and vanillic acid, two key components of vanilla flavor (38). Applying a 1 mM ferulic acid solution to Vanilla planifolia callus increased vanillin concentration, as compared to the untreated samples (Table VI). Concentration of key vanilla flavor components... 

Natural vanilla flavor and natural vanillin are in high demand and alternative production routes such as using PTC or microbial systems are being sought [60]. De novo synthesis of vanillin and vanilla plant cells and plant callus tissue are important commercial products biosynthesized by PTC. Alternatively, hair roots of vanilla plant have been used as a biocatalyst to convert the precursor ferulic acid into vanillin [104]. 

FIGURE 9.12 The bioconversion of ferulic acid to vanillin. (From Gatfield, I.L., Flavor Chemistry Thirty Years of Progress, R. Teranishi, E.L. Wick, 1. Homstein, Eds., Kluwer Acad. Publ., New York, 1999. With permission.)... 

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