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The Role of Microorganisms in Vanilla Curing

By: Patrick Dunphy
Posted: April 30, 2012, from the May 2012 issue of P&F magazine.

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  • From P&F Magazine
  • May 2012 issue, pg 24
  • 6 pages

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Vanilla is the number one tonality in the world because of its subtle, but complex, flavor. It is known that microorganisms are present during the different stages of vanilla curing, and it is conjectured that they may play a role in this process as well as in flavor generation and loss.

This is only an excerpt of the full article that appeared in P&F Magazine, but you can purchase the full-text version.