Flavor composition and method

Details Flavor composition and method Flavor composition and method

1988-07-22

1991-11-26

Weimar, Elizabeth C.

Chemistry: molecular biology and microbiology

Micro-organism, tissue cell culture or enzyme using process...

4352404, 43524045, 43524046, 43524048, C12P 100, C12N 504

Patent

active

050681842

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 disclosed are methods for preparing callus cells capable of secreting flavor components in tissue culture, and callus cells produced thereby.

REFERENCES:
J. D. Dziezak (1986) Food Technology, Apr. 1986, pp. 122, 124-129.
Janet et al., (1984), Plant Genetic Resources Newsletter #57, pp. 25-27.

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