P & F Magazine

Creation/Application Sponsored by

Email This Item!
Increase Text Size

The Role of Microorganisms in Vanilla Curing

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

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.1 However, not much consistent information is available, probably due to the following:

This is only an excerpt of the full article that appeared in P&F Magazine. The full content is not currently available online.