A comprehensive review on vanilla flavor: Extraction, isolation and quantification of vanillin and others constituents

  title={A comprehensive review on vanilla flavor: Extraction, isolation and quantification of vanillin and others constituents},
  author={Arun K Sinha and Upendra K. Sharma and Nandini Sharma},
  journal={International Journal of Food Sciences and Nutrition},
  pages={299 - 326}
Vanilla, being the world's most popular flavoring materials, finds extensive applications in food, beverages, perfumery and pharmaceutical industry. With the high demand and limited supply of vanilla pods and the continuing increase in their cost, numerous efforts of blending and adulteration in natural vanilla extracts have been reported. Thus, to ensure the quality of vanilla extracts and vanilla-containing products, it is important to develop techniques to verify their authenticity… Expand
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