Vanilla: The Most Popular Flavour

Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review

Standard

Vanilla : The Most Popular Flavour. / Gallage, Nethaji J.; Møller, Birger Lindberg.

Biotechnology of Natural Products. ed. / Wilfried Schwab; Bernd Markus Lange; Matthias Wüst. Springer, 2018. p. 3-24.

Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review

Harvard

Gallage, NJ & Møller, BL 2018, Vanilla: The Most Popular Flavour. in W Schwab, BM Lange & M Wüst (eds), Biotechnology of Natural Products. Springer, pp. 3-24. https://doi.org/10.1007/978-3-319-67903-7_1

APA

Gallage, N. J., & Møller, B. L. (2018). Vanilla: The Most Popular Flavour. In W. Schwab, B. M. Lange, & M. Wüst (Eds.), Biotechnology of Natural Products (pp. 3-24). Springer. https://doi.org/10.1007/978-3-319-67903-7_1

Vancouver

Gallage NJ, Møller BL. Vanilla: The Most Popular Flavour. In Schwab W, Lange BM, Wüst M, editors, Biotechnology of Natural Products. Springer. 2018. p. 3-24 https://doi.org/10.1007/978-3-319-67903-7_1

Author

Gallage, Nethaji J. ; Møller, Birger Lindberg. / Vanilla : The Most Popular Flavour. Biotechnology of Natural Products. editor / Wilfried Schwab ; Bernd Markus Lange ; Matthias Wüst. Springer, 2018. pp. 3-24

Bibtex

@inbook{04a44f3c643b45598376c1f25dcd5591,
title = "Vanilla: The Most Popular Flavour",
abstract = "Vanillin is the world's most popular flavour compound. It is the key constituent of the natural vanilla flavour obtained from cured vanilla pods. The isolation of vanillin from vanilla pods is a laborious and costly process. Currently, less than 1% of the globally produced vanillin is derived from vanilla pods, while the greater part is produced synthetically. Industrial application of bioengineered microorganisms for vanillin production has gained quite a lot of attention not only from the flavour and fragrance industries, but also from environmental groups, the general public and politicians. The recent identification of VpVAN from the vanilla orchid can contribute to an entirely new opportunity for biotechnology-based production of natural vanillin. In the following sections, we give a thorough introduction to vanilla plants, pods and vanillin biosynthesis in the vanilla pods and highlight the current state of biotechnology-derived vanillin synthesis using bacteria, fungi and yeast as microbial production hosts.",
author = "Gallage, {Nethaji J.} and M{\o}ller, {Birger Lindberg}",
year = "2018",
doi = "10.1007/978-3-319-67903-7_1",
language = "English",
isbn = "978-3-319-67902-0",
pages = "3--24",
editor = "Wilfried Schwab and Lange, {Bernd Markus} and Matthias W{\"u}st",
booktitle = "Biotechnology of Natural Products",
publisher = "Springer",
address = "Switzerland",

}

RIS

TY - CHAP

T1 - Vanilla

T2 - The Most Popular Flavour

AU - Gallage, Nethaji J.

AU - Møller, Birger Lindberg

PY - 2018

Y1 - 2018

N2 - Vanillin is the world's most popular flavour compound. It is the key constituent of the natural vanilla flavour obtained from cured vanilla pods. The isolation of vanillin from vanilla pods is a laborious and costly process. Currently, less than 1% of the globally produced vanillin is derived from vanilla pods, while the greater part is produced synthetically. Industrial application of bioengineered microorganisms for vanillin production has gained quite a lot of attention not only from the flavour and fragrance industries, but also from environmental groups, the general public and politicians. The recent identification of VpVAN from the vanilla orchid can contribute to an entirely new opportunity for biotechnology-based production of natural vanillin. In the following sections, we give a thorough introduction to vanilla plants, pods and vanillin biosynthesis in the vanilla pods and highlight the current state of biotechnology-derived vanillin synthesis using bacteria, fungi and yeast as microbial production hosts.

AB - Vanillin is the world's most popular flavour compound. It is the key constituent of the natural vanilla flavour obtained from cured vanilla pods. The isolation of vanillin from vanilla pods is a laborious and costly process. Currently, less than 1% of the globally produced vanillin is derived from vanilla pods, while the greater part is produced synthetically. Industrial application of bioengineered microorganisms for vanillin production has gained quite a lot of attention not only from the flavour and fragrance industries, but also from environmental groups, the general public and politicians. The recent identification of VpVAN from the vanilla orchid can contribute to an entirely new opportunity for biotechnology-based production of natural vanillin. In the following sections, we give a thorough introduction to vanilla plants, pods and vanillin biosynthesis in the vanilla pods and highlight the current state of biotechnology-derived vanillin synthesis using bacteria, fungi and yeast as microbial production hosts.

U2 - 10.1007/978-3-319-67903-7_1

DO - 10.1007/978-3-319-67903-7_1

M3 - Book chapter

SN - 978-3-319-67902-0

SP - 3

EP - 24

BT - Biotechnology of Natural Products

A2 - Schwab, Wilfried

A2 - Lange, Bernd Markus

A2 - Wüst, Matthias

PB - Springer

ER -

ID: 209603927