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10 Results

Type: Article

Section: Flavor > Regulatory & Research

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Optimization of Traditional Curing of Vanilla Beans

A number of recent advances in plant biochemistry and chemistry have clarified some stages of the vanilla bean curing operation and opened up opportunities for improvement in and control of the process.

The flavor of cured vanilla beans contains a complex mixture of aroma and taste compounds.

Vanilla Bean Extraction: Old Procedures Needing a Makeover

Part 2 of 2: Vanilla ranges and possible method improvements.

The curing of ripe, green vanilla beans convert a generally unflavored pod into the universally recognized and popular aromatic product.

Vanilla Bean Extraction: Old Procedures Needing a Makeover

Part 1 of 2: Exploring regulations and vanilla extraction methods.

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Labeling Vanilla Flavorings and Vanilla-Flavored Foods in the U.S.

Vanilla flavorings are the only flavorings subject to a federal standard of identity. An understanding of the vanilla standard and the general flavoring labeling regulations is necessary to properly label vanilla flavorings and the foods to which they are added.

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Vanilla Enters the World of Genomics

Within the last few years, the development of new DNA sequencing technologies has revolutionized the study of crop plants. New technologies are now available that provide high-throughput DNA sequence coverage at low cost, making their application to smaller crops possible. Two research groups are currently applying these new technologies to Vanilla planifolia to study some of the important issues with Vanilla, such as disease susceptibility and vanillin biosynthesis.

Vanilla: Anything but Plain

Mike Fasano outlines the complexities and nuances of vanilla extracts

Vanilla flavor is dominated by phenols and their transformation products mostly derived from enzymatic hydrolysis of the phenyl-β-D-glucosides. Cocoa bean flavor is dominated by Strecker aldehydes and pyrazines and other products generated during the roasting process of the beans.

Extracting the Essence: Comparing Vanilla and Cocoa Processes

Understanding the similarities and differences in biochemistry, chemistry and curing processes of vanilla and cocoa may offer insight into producing high-quality materials.

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A Major Stake for the Future: Authenticating Vanilla With DNA

As vanilla supplies remain volatile, the threat of adulteration and fraud pose a real threat to the F&F industry. In response, authenticating methods like DNA barcoding provides a way to ensure purity and traceability.

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Chemical Characterization of Vanilla pompona Scheide, Part II

Vanilla pompona is resistant to climate change and diseases, and therefore is preferred for hybridization with V. planifolia. Its chemical characterization was carried out in a series of experiments, described in this second of four parts.

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A Natural and a Pod: Commonalities in Vanilla and Tea Processing

Shared chemistry, biochemistry and processing in tea leaf and vanilla pod.

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