Vanilla

Abstract

© 2012 Woodhead Publishing Limited All rights reserved. This chapter discusses relevant information on vanilla (. Vanilla planifolia H. C. Andrews), looking first at its historical background and plant description. The chemical compounds found in vanilla of different species and geographical origin and responsible for the characteristic vanilla flavour are described, along with the cultivation, harvesting and post-harvest processing. The chapter also looks at the main products and functional properties of vanilla and at its uses as a flavouring material, in pharmaceuticals and in cosmetics. Quality issues and adulteration are described and the chapter closes by looking at conservation issues and alternative methods for natural vanillin production.

Source or Periodical Title

Handbook of Herbs and Spices: Second Edition

Page

547-589

Document Type

Article

Subject

Vanilla cultivation, Vanilla curing, Vanilla planifolia, Vanillin biotechnological production, Vanillin functional properties

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