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The Role of Lipids in Vanilla Beans and their Transformation during Curing

By: Patrick Dunphy and Krishna Bala
Posted: January 30, 2014, from the February 2014 issue of P&F magazine.

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  • From P&F Magazine
  • February 2014 issue, pg 20
  • 9 pages

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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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