Vanilla planifolia

The vanilla bean is the fruit of the orchid Vanilla planifolia, a native of Mexico, but now grown in many tropical countries such as Madagascar, Tahiti, and Java. The flowers of the vanilla orchid are pol-... 

Benzoic aldehydes mainly cover syringaldehyde and vanillin. Natural vanilla is prepared from the seeds (beans) of Vanilla planifolia, which may contain about 21 mg/ 100 g FW total phenols, including the major components vanillin (19.4 mg/100 g FW), 4-hydroxybenzaldehyde (1 mg/100 g FW), and vanillic acid (0.4 mg/100 g FW) (Clifford 2000b). In mango, vanillin has been found as free as well as vanillyl glu-coside (Sakho and others 1997). It has also been found in lychees (Ong and Acree 1998) and wines (Moreno and others 2007). For analysis of both brandy and wine aged in oak barrels, the limits of detection were found to be 27.5, 14.25, 14.75, and... 

CgFIgOs, Mr 152.15, pi.3kPa 155 °C, df 1.056, is found in many essential oils and foods, but is often not essential for their odor or aroma. However, it does determine the odor of essential oils and extracts from Vanilla planifolia and V. tahitensis pods, in which it is formed during ripening by enzymatic cleavage of glycosides. 

Vanilla extract (vanilla oleoresin) is produced by extraction of the pods of Vanilla planifolia G. Jacks, or V. tahitensis Moore (Orchidaceae) with a polar solvent (e.g., methanol, ethanol, or acetone, which may also contain water). The composition of the extract depends on the type and amount of solvent used. Generally, the percentage of vanillin in the extract (yield 25-30%) is 3-4 times higher than that in the pods [807c, 807d]. 

Vanilla is widely used in food, beverages and cosmetics. It is produced from the beans of Vanilla planifolia Andrews, a member of the orchid family (Orchi-daceae). The plant originates from Mexico where it was already used when the Spaniards arrived. Now it is cultured in various tropical countries, such as Madagascar, Indonesia, Uganda, Comoro, Tahiti, Papua Guinea, India and Mexico. Each of these growth sites yields vanilla with different flavour characteristics. 

Scheme 9.1 Proposed pathway for vanillin biosynthesis in Vanilla planifolia beans according to Kanisawa et al. [26]. The thick arrows represent the most likely pathway...

Dignum M, van der Heijden R, Kerler J, Winkel C, Verpoorte R (2004) Identification of glu-cosides in green beans of Vanilla planifolia Andrews and kinetics of vanilla beta-glucosidase. Food Chem 85 199-205... 

Funk C, Brodelius P (1990c) Phenylpropanoid metabolism in suspension cultures of Vanilla planifolia Andr. Ill Conversion of 4-methoxycimnnamic acids into 4-hydroxybenzoic acids. Plant Physiol 94 102-108... 

Funk C, Brodelius P (1992) Phenylpropanoid metabolism in suspension cultures of Vanilla planifolia Andr. IV Induction of vanillinic acid formation. Plant Physiol 99 256-262 Funk C, Brodelius P (1994) Vanilla planifolia Andrews in vitro biosynthesis of vanillin and other phenylpropanoids derivatives. In Bajaj YPS (ed) Biotechnology in agriculture and forestry. Medicinal and aromatic plants VI, vol 26. Springer, Berlin Heidelberg New York, pp 377-402... 

Hanum T (1997) Changes in vanillin and activity of / -glucosidase and oxidases during post harvest processing of vanilla beans (Vanilla planifolia). Bull Teknol Ind Pangan 8 435-443... 

Odoux E, Havkin-Frenkel D (2005) Hydrolysis of glucovanillin by jS-glucosidase during curing of vanilla been (Vanilla planifolia Andrews). In Vanilla The first international congress. Allured, Carol Stream, pp 95-100... 

Romagnoli LG, Knorr D (1988) Effects of ferulic acid treatment on growth and flavor development of cultured Vanilla planifolia cells. Food Biotechnol 2 93-104 Schrader J, Etschmann MMW, Sell D, Hilmer J-M, Rabenhorst J (2004) Applied biocatalysis for the synthesis of natural flavour compounds—current industrial processes and future prospects. Biotechnol Lett 26 463-472... 

Zenk MFl (1965) Biosynthesis von Vanillin in Vanilla planifolia Andr. Z Pflanzenphysiol 53 404-414... 

Vanillylamine [(4-hydroxy-3-methoxy-phenyl)methylamine] is the substrate of choice for the formation of vanillin with the help of amine oxidase. It can be obtained by cleavage of capsaicin (N-[(4-hydroxy-3-methoxy-phenyl)methyl]-8-methyl-6-nonenamide) isolated from pepper and capsicum [83]. As natural vanillin extracted from beans of Vanilla planifolia is rare and extremely expensive, this pathway for the production of natural vanillin is regarded to have a great potential. The vanillin obtained by the process can be labelled as natural if the cleavage of capsaicin is performed enzymatically. 

Vanilla Vanilla planifolia Vanillin Callus, organs 0.099 [75-77]... 

Vanilla.—The pod or bean of the vanilla planifolia or aromatica, a plant of the West Indies, Mexico, and 8outh America, emits a very fragrant and peculiar odor, which may be extracted in the form of tincture, by infusion in alcohol. It enters largely into the composition of bouquet odors, hair washes, et cetera, and is also a favorite material for flavoring confectionary. 

Vanilla planifolia is the only orchid, which is used as spice plant. The plant has its origin in tropical Mexico, but today the main source of vanilla is the Malagasy Republic. 

For example, vanillin can be obtained via at least five different ways (i) by isolation from the orchid (Vanilla planifolia), which is a very expensive method (ii) by tissue culture followed by extraction (iii) by microbial transformation of eugenol, the main compound of clove (iv) from lignine by synthesis, and (v) from guaiacol, a natural aroma compound, with comparable molecular structure. Only the vanillin obtained via the first three methods is natural. The other routes afford a nature-identical vanillin. 

VANILLIN. Vanillin, [CAS 121-35-5]. CgHgCL, a natural product, can be found as a glucoside (ghicovanillin) in vanilla beans, at concentrations of about 2%. It can be extracted with water, alcohol, or other organic solvents. Approximately 250 by-products have been identified m natural vanilla, out of which 26 are present at levels in excess of 1 ppm. The balance of all these products contributes to the subtle taste of vanilla beans, The vanilla bean contains about 2% vanillin, but the 10% extract prepared from beans has several times lire strength of a solution of 2% vanillin. The best known natural source of vanillin is the vanilla plant, Vanilla planifolia A., which belongs to the orchid family. It is cultivated mainly in Mexico, Madagascar, Reunion, Java, and Tahiti. 

Vanillin is one of the widely used flavoring compounds adopted in the food industry. Naturally, it is obtained from Vanilla planifolia, largely cultivated in the tropical area. Vanilla can be synthesized by different... 

Vanilla Vanilla planifolia Andrews Fruit/beans Indonesia, Madagascar,... 

Funk, C. and Brodelius, P.E. (1990a) Influence of growth regulators and an elicitor on phenylpropanoid metabolism in suspension cultures of Vanilla planifolia. Phytochemistry 29(3), 845-848. 

Galletto, W.G. and Hoffman, P.G. (1978) Some benzyl ethers present in the extract of vanilla (Vanilla planifolia). journal of Agricultural and Food Chemistry 26, 195-197. 

Gregory, L.E., Gaskins, M.H. and Colberg, C. (1967) Parthenocarpic pod development by Vanilla planifolia Andrews induced with growth-regulating chemicals. Economic Botany 21, 351-357. 

Kanisawa, T., Tokoro, K. and Kawahara, S. (1994) Flavor development in the beans of Vanilla planifolia. In Kurihara, K., Suzuki, N. and Ogawa, H. (eds) Olfaction Taste XI, Proceedings of the International Symposium. Springer, Tokyo, pp. 268-270. 

Odoux, E., Chauwin, A. and Brillouet, J.M. (2003) Purification and characterization of vanilla bean (Vanilla planifolia Andrews) beta-D-glucosidase. Journal of Agricultural and Food Chemistry 51 (10), 3168-3173. 

Sagrero-Nieves, L. and Schwartz, S.J. (1988) Phenolic content of Vanilla planifolia as affected by harvest period. Journal of Food Composition and Analysis 1 (4), 362-365. 

Silva, A.P., Odoux, E., Brat, P., Ribeyre, F., Rodriguez-Jimenes, G., Robles-Olvera, V., Garcfa-Alvarado, M.A. and Gilnata, Z. (2006) GC-MS and GC-olfactometry analysis of aroma compounds in a representative organic aroma extract from cured vanilla (Vanilla planifolia G. Jackson) beans. Food Chemistry 99(4), 728-735. 

Zenk, M.H. (1 965) Biosynthese von vanillin in Vanilla planifolia Andr. Z. Pflanzenphysiology 53, 404. 

Using immediate precursors of desired food aroma compounds also increased metabolite yields. For example, by applying ferulic acid to cultured Vanilla planifolia cells, vanillin concentration could be enhanced as compared to untreated cells. Vanilla concentration was also increased in green vanilla bean extracts when the cells were treated with 3-glucosidase. 

Secondary metabolites produced by plant cell culture are commonly accumulated in the cells. With few exceptions such as Capsicum frutescens, Thalictrum minus (9) and Vanilla planifolia (Knorr, D. and Romagnoli, L., Univ. of Delaware, unpublished data) cultures, which release valuable compounds such as capsaicin, berberine and vanillin, respectively, into the medium, procedures to induce product release are required to develop continuous production processes. Reported permeabilization methods include treatment with dimethylsulfoxide (DMSO), isopropanol, toluene, phenethyl alcohol or chloroform (9, 28). But as Fontanel and Tabata (9) pointed out, such treatments with organic solvents are severe and other methods of permeabilization need to be developed. 

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... 

Table VI. Production of vanillin in Vanilla planifolia callus cultures as affected by precursor treatment with ferulic acida...

Phenols have distinct odours. Notable simple phenol-related odorants/tastants include 4-methoxybenzaldehyde (/i-anisealdehyde), guaiacol (2-methoxyphenol), 4-hydroxyben-zaldehyde, phenethyl alcohol, piperonal (heliotropin, 3,4-methylenedioxybenzoic acid) and Vanilla planifolia (vanilla) (Orchidaceae) pod vanillin (3-methoxy-4-hydroxybenzaldehyde) (Chapter 10). 

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