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
    23 Citations

    Figures from this paper.

    Novel approaches for MolecularAnalyses, Micropropagation andCuring of Vanilla(Vanilla planifolia)
    • 4
    • Highly Influenced
    • PDF
    Influence of curing procedures on sensory quality of vanilla beans
    • 9
    • PDF
    Vanilla protoplasts: isolation and electrofusion

    References

    SHOWING 1-10 OF 15 REFERENCES
    On the Life-History of Vanilla planifolia
    • 33
    VANILLA PRODUCTION: TECHNOLOGICAL, CHEMICAL, AND BIOSYNTHETIC ASPECTS
    • 113
    beta-Glucosidase and peroxidase stability in crude enzyme extracts from green beans of Vanilla planifolia Andrews.
    • 33
    Vanilla flavour: production by conventional and biotechnological routes
    • 242
    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