Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Flavor or flavor adjunct – acidulant or condiment
Patent
1992-07-14
1999-04-06
Wong, Leslie
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Flavor or flavor adjunct, acidulant or condiment
426655, A23L 1221
Patent
active
058915044
ABSTRACT:
A vanilla flavor composition produced by vanilla-plant callus cells suspended in tissue culture, under conditions which promote secretion of vanilla flavor components into the culture medium. The flavor components may be separated from the medium by adsorption resins. Also discussed are methods for preparing callus cells capable of secreting flavor components in tissue culture, and callus cells produced thereby.
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Dodds, J.H., et al., in "Plant Tissue Culture" (1986) Cambridge University Press, pp. 54-69 & 180-188.
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Knuth, M., (Abstract) Symposium on Biogeneration of Aromas (1985) No. 121.
Romagnoli, L.C., and Knorr, D., Food Biotechnology, (1988) 2(1):93-104.
Knuth Mark E.
Sahai Om P.
Samyang Genex Research Institute
White Heller Ehrman
Wong Leslie
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