A process for production of 2-hydroxy-4-methoxy benzaldehyde from tubers of Decalepis hamiltonii wight & arn

The present invention relates to a process for production of 2-hydroxy 4 methoxy benzaldehyde from tubers of Decalepis hamiltonii Wight & Arn. The novelty of the present invention is, it provides for the first time an efficient method for microbial elicitation of flavor compound 2-hydroxy-4-methoxy benzaldehyde in tubers of D. hamiltonii . In the present invention Bacterial ( Bacillus cereus, B. subtilis, Psuedomonas sp. Streptococcus, Staphylococcus sp. , Escherichia coli and Agrobacterium tumefaciens LBA 4404 ) , fungal cultures (Aspergillus niger, A.flavus, Penicillium notatum, Rhizopus oligosporus, Fusarium sp. ) and yeast {Saccharomyces cerevisiae, Rhodotorula rubrum ) were used for elicitation of flavour compound 2-hydroxy-4-methoxybenzaldehde in tubers of D. hamiltonii. The treated tubers were incubated and later the flavour compound was isolated by steam distillation method from the tubers