Biochemical, Biosynthetic and Biotechnological Approaches for an Orchid-Derived Natural Flavoring and Therapeutic Agent Vanillin- A Review

Orchidaceae is the highest-evolved family in the plant kingdom and the largest among the monocotyledons. The members of this family are considered not only for their aesthetic beauty but also for their medicinal values. Vanilla sp. is one of the members of the family known as the perennial climbing orchid and is a native of Mexico. It is also cultivated in other countries, viz. Madagascar, Indonesia, Comoro & Reunion islands, and India (Karnataka, Kerala, Tamilnadu, and Andaman & Nicobar Islands). The major cultivated members of Vanilla are Vanilla planifolia (Mexican), V. pompona (Indian), and V. tahitensis (Tahitian). The present study revealed its multiple usages, such as in the food, perfume, and pharmaceutical industries. Vanillin and vanillic acid are the main bioactive components of vanilla flavor, with other (~200- 250) components, including p-hydroxybenzoic acid, p-hydroxybenzaldehyde, phydroxybenzyl alcohol, anise alcohol, vanillyl alcohol, etc. Local communities know its therapeutic value in curing various diseases like fever, spasms, dysmenorrheal, blood clotting, and gastrointestinal distress. Different biosynthetic and biotechnological approaches to this compound were elaborately discussed. This chapter could be a medium to conduct further investigations for specific bioactive compounds that will increase remedial, technical, and scientific knowledge.