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Examination of the composition of the key aroma chemicals in cured vanilla beans reveals a collection of molecules dominated by phenolic compounds. The analysis conducted by Perez-Silva et al. identified 24 key aroma active compounds from extracts of cured Mexican vanilla beans, of which 13 were phenolic.1 In addition, two C4 deoxy compounds and five short-chain fatty acids, including straight-chain even- and odd-number acids and branched chain equivalents, were also important.
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