INTERRELATION OF CURING AND BOTANY IN VANILLA (VANILLA PLANIFOLIA) BEAN

@inproceedings{HavkinFrenkel2004INTERRELATIONOC,
  title={INTERRELATION OF CURING AND BOTANY IN VANILLA (VANILLA PLANIFOLIA) BEAN},
  author={D. Havkin-Frenkel and J. French and N. M. Graft and F. E. Pak and C. Frenk{\'e}l and D. Joel},
  year={2004}
}
  • D. Havkin-Frenkel, J. French, +3 authors D. Joel
  • Published 2004
  • Biology
  • The fruit of the climbing orchid Vanilla planifolia (vanilla bean) is used for the commercial production of the prized vanilla flavor, consisting of vanillin and other numerous flavor compounds, with the use of a curing process. However, present curing methods yield only a fraction of the vanilla flavor from flavor precursors in green beans. Studies on the botany of vanilla beans revealed that flavor precursors are found in the bean interior, where they are secreted onto the placental region… CONTINUE READING

    Figures from this paper.

    Influence of curing procedures on sensory quality of vanilla beans
    • 9
    • PDF
    Novel approaches for MolecularAnalyses, Micropropagation andCuring of Vanilla(Vanilla planifolia)
    • 3
    • Highly Influenced
    • PDF

    References

    Publications referenced by this paper.
    SHOWING 1-10 OF 15 REFERENCES
    Vanilla flavour: production by conventional and biotechnological routes
    • 239
    VANILLA PRODUCTION: TECHNOLOGICAL, CHEMICAL, AND BIOSYNTHETIC ASPECTS
    • 113
    On the Life-History of Vanilla planifolia
    • 33
    Research on the Glucoside Fraction of the Vanilla Bean
    • 19
    ACTION OF A β-GLUCOSIDASE IX THE CURING OF VANILLA
    • 37
    Determination and Significance of Phenols in Vanilla Extract
    • 3