Volatile Compounds in Vanilla

Book chapter

Stephen Toth, Keun Joong Lee, Daphna Havkin‐Frenkel, Faith C Belanger and Thomas G Hartman

Handbook of Vanilla Science and Technology, pp.183-219

Wiley‐Blackwell

12/10/2010

Abstract

fingerprinting vanilla bean chemistry ‐ different species or geographic regions of production

high cost of vanilla ‐ adulteration by unscrupulous merchants, to gain economic advantage

lexicon of vanilla ‐ aroma/flavor descriptors

synthetic hindered phenol‐type antioxidants ‐ butylated hydroxyl toluene(BHT), ubiquitous in vanilla beans

US Flavor and Extracts Manufacturers Association (FEMA)

vanilla beans, harvested green ‐ initially flavorless

vanilla, flavor and aroma profiles ‐ geographic region, cultivation methods, curing, extraction or storage conditions

vanillin, aromatic aldehyde ‐ reacting with amino groups of proteins

volatile compounds in vanilla

volatile/semi‐volatile compounds ‐ in vanilla

This chapter contains sections titled: Lexicon of Vanilla Aroma/Flavor Descriptors References

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Title: Volatile Compounds in Vanilla
Creators: Stephen Toth - International Flavors & Fragrances Inc., Union Beach, New Jersey, USA
Keun Joong Lee - Schering Plough, Hialeah, Florida, USA
Daphna Havkin‐Frenkel
Faith C Belanger
Thomas G Hartman - Center for Advanced Food Technology, School of Environmental and Biological Sciences, Rutgers University, New Brunswick, New Jersey, USA
Contributors: Daphna Havkin‐Frenkel (null) - Biotechnology Center for Agriculture and the Environment, School of Environmental and Biological Sciences, Rutgers, The State University of New Jersey, New Brunswick, New Jersey, USA
Faith C Belanger (null) - Plant Biology and Pathology Department and Biotechnology Center for Agriculture and the Environment, School of Environmental and Biological Sciences, Rutgers, The State University of New Jersey, New Brunswick, New Jersey, USA
Publication Details: Handbook of Vanilla Science and Technology, pp.183-219
Date published: 12/10/2010
Publisher: Wiley‐Blackwell; Oxford, UK
Number of pages: 37
Academic Unit: Rutgers Food Innovation Center - North; Plant Biology (SEBS)
Language: English
Resource Type: Book chapter
Identifiers: 991031666255804646