Effects of ferulic acid treatment on growth and flavor development of cultured vanilla planifolia cells

Abstract

Vanilla planifolia callus was maintained in the dark on a modified Murashige and Skoog medium at 26°C. Ferulic acid, a probable precursor of vanillin the dominant flavor component of vanilla extract, was topically applied to V. planifolia callus. Callus treated with ferulic acid experienced immediate fluid uptake followed by a delayed and reduced growth response. Over the 28 day period, vanillin concentration in untreated callus increased by a factor of 1.2, and vanillin concentration increased 1.7‐fold after application of a 1 mM ferulic acid solution. The addition of 10 mM ferulic acid decreased vanillin production.