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Natural vanilla flavours are presently in high demand in food industry and alternate routes of production of these through secondary metabolic pathways using plant cell and tissue culture could constitute the best technology for immediate future. In vitro production of natural vanillin could be achieved through two different methods. In the first, organised root tissue formed from the explants produces vanilla flavour compounds in precursor feeding experiments. The flavour production proceeds through the phenylpropanoid pathway in which the organised root tissues function as biocatalysts. Ferulic acid has proved to be the best source for the flavour compounds. In the second method, the callus maintained in Murashige and Skoog (MS) medium containing a specific combination of growth regulators is used in precursor feeding experiments as before for production of flavour.

In Vitro Studies on Tropical Orchid, Vanilla planifolia using different Concentration of Growth Regulators