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. Graft and F. E. Pak and C. Frenk{\'e}l and D. Joel},
  year={2004}
}
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… Expand

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