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

Patrick Dunphy and Krishna Bala

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.

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

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