4 Citations. You can also search for this author in 15:473–497Ochoa-Alejo N & Gómez-Peralta JE (1993) Activity of enzymes involved in capsaicin biosynthesis in callus tissue and fruits of chili pepper (Philip VJ & Nainar SAZ (1986) Clonal propagation of Riley KA & Kleyn DH (1989) Fundamental principles of vanilla/vanilla extract processing and methods of detecting adulteration in vanilla extracts.
Natl. Light-independent induction by dilution of cell suspension cultures into water. Subscription will auto renew annually.Over 10 million scientific documents at your fingertips
202 Accesses. Reprints and Permissions. The Aztecs of Mexico cultivated Vanilla , which was then brought to Europe by the Spaniards after 1520 and is now cultivated in a number of tropical countries, the major producers being Mexico, Madagascar, Tahiti and … V. fragrans (Salisb. Chem. Echte Vanille ist – nach Safran – das zweitteuerste Gewürz der Welt und aufgrund seines feinen Aromas sehr begehrt. Perfumer & Flavorist 18:25–33Davidonis G & Knorr D (1991) Callus formation and shoot regeneration in Funk C & Brodelius PE (1990a) Influence of growth regulators and an elicitor on phenylpropanoid metabolism in suspension cultures of Funk C & Brodelius PE (1990b) Phenylpropanoid metabolism in suspension cultures of Funk C & Brodelius PE (1990c) Phenylpropanoid metabolism in suspension cultures of Funk C & Brodelius PE (1992) Phenylpropanoid metabolism in suspension cultures of Guarino PA & Brown SM (1985) Liquid chromatographic determination of vanillin and related flavor compounds in vanilla extract: cooperative study. Plant Physiol. Aujourd'hui, la culture de la vanille a laissé la place aux plantations de bananes et de canne à sucre.
The high demand for natural vanilla flavor led to attempts to establish an We use cookies to improve your website experience. Shoots could be regenerated from callus … 60:440–445Vacin EF & Went EW (1949) Some pH changes in nutrient solutions. Callus formation could be achieved with various media. About this article. of Food Science , University of Delaware , Newark, DE, 19716, USA ; Dept. Gaz. Der Wassergehalt ist mit 35 % ungewöhnlich hoch. Off. Food Tech. Plant. The vanilla pod achieves its full-grown pod size about 3 months after pollination and is mature when about 10 months old. Die echte Vanille enthält neben dem Vanillin noch weitere Inhaltsstoffe, wie 25 % Zucker, 15 % Fett, 15 bis 30 % Cellulose und 6 % Mineralstoffe.
Proc. In the developing vanilla pod, the phenylalanine-derived phenylpropanoids such as p-coumaric acid, ferulic acid and sinapic acid may be directed towards formation of lignin monomers. Effect of light on vanillin precursors formation by in vitro cultures of Vanilla planifolia. Subscription will auto renew annually.Adedeji J, Hartman TG & Ho C-T (1993) Flavor characterization of different varieties of vanilla beans. Plant Cell, Tissue and Organ Culture volume 46, pages 169 – 170 (1996)Cite this article. The vanillin glucoside concentration increases with the age of the pod after pollination. The source of vanilla is the bean, or pod, of the tropical Vanilla orchid (principally Vanilla planifolia Andrews, syn. 18:1102–1106McCue KF & Conn EE (1990) Induction of shikimic acid pathway enzymes by light in suspension cultured cells of parsley (Murashige T & Skoog F (1962) A revised medium for rapid growth and bioassays with tobacco tissue culture. 22, Berlin 33, D‐1000, FRG Metrics details. Download to read the full article text Rights and permissions. You can also search for this author in & Knorr, D. Effect of light on vanillin precursors formation by Immediate online access to all issues from 2019. Physiol. To learn about our use of cookies and how you can manage your cookie settings, please see our Register to receive personalised research and resources by email David Michael & Co., Inc. , 10801 Decatur Road, Philadelphia, PA, 19154, USA ; USDA‐ARS , SRRC , 1100 Robert E. Lee Boulevard, New Orleans, Louisiana, 70179, USA Dept.
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