Production of a root-specific flavour compound, 2-hydroxy-4-methoxy benzaldehyde by normal root cultures of Decalepis hamiltonii Wight and Arn (Asclepiadaceae)

The flavour compound 2-hydroxy-4-methoxy benzaldehyde from normal roots of swallow root (Decalepis hamiltonii) raised in vitro was extracted with dichloromethane, evaporated to dryness and dissolved in ethanol for qualitative (TLC) and quantitative (GC-MS) analysis. Maximum root biomass and the maximum content of flavour compound (40 +/- 2.1 mug g(-1) dry weight) were recorded after 45 days of growth on Murashige and Skoog medium containing 1.0 mg l(-1) alpha-naphthaleneacetic acid. (C) 2004 Society of Chemical Industry.