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Food Reviews International Volume 17, 2001 - Issue 2
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Original Articles

VANILLA PRODUCTION: TECHNOLOGICAL, CHEMICAL, AND BIOSYNTHETIC ASPECTS

Mark J.W. Dignum Leiden/Amsterdam Center for Drug Research, Division of Pharmacognosy, Leiden University, Einsteinweg 55, P.O. Box 9502, Leiden, 2300 RA, The NetherlandsCorrespondence[email protected]
,
Josef Kerler
&
Rob Verpoorte Leiden/Amsterdam Center for Drug Research, Division of Pharmacognosy, Leiden University, Einsteinweg 55, P.O. Box 9502, Leiden, 2300 RA, The Netherlands
Pages 119-120 | Published online: 06 Feb 2007
 
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Abstract

This review covers the most recent literature on vanilla research. Besides the curing process, chemistry in green and cured beans, as well as studies on the biosynthetic pathways of the most important aroma compounds are discussed. Despite intensive research on the curing process, the traditional curing procedures are still widely used. The role of enzymes involved in the curing process is not fully understood.

The biosynthesis of vanilla aroma compounds is still under investigation. Data obtained from plant cell cultures are not always in accordance with those from the plant. The glycosylation of the compounds in vivo is still a point of study. Alternative routes to vanillin involving microbial biotransformations are outlined.

Acknowledgments

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Related Research Data

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