Editor’s note: This article is the second in a series of four describing the chemical characterization of Vanilla pompona. GC-MS and DTD-GC-MS were carried out in Part I to determine its quality as a source of aromatic compounds. In addition, some results were disclosed. Here, additional results are presented and overall findings discussed. Part III will set up the GC-O/MS protocol used to further characterize the extract, while Part IV will conclude the results and describe how the chemical distribution of V. pompona impacts its odor profile.