Vanilla

Yadira Rivera-Espinoza¹* and Pablo Muriel²

*¹Departamento de Graduados e Investigación en Alimentos, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Carpio y Plan de Ayala, C.P. 11340, D.F., México.

²Departamento de Farmacología, Cinvestav-IPN, Apdo. Postal 14-740. México 07000, D.F. México

*Corresponding Author’s E-mail: yrivera@encb.ipn.mx;  espinoza4@hotmail.com; Tel: (55) 5729-6000 ext 62464;

Fax: (55) 5729-6000 ext 62346

Accepted 05 December, 2013

Abstract

Vanilla belongs to a group of native plants in the Maya lands that could have been subjected to human selection before 3400 B.C. The green pod of vanilla does not have smells or flavor; the magic starts with the transition of the beautiful vanilla orchid flower into the green unflavored fruit toward an aromatic pod as a subsequent biochemical reaction after the curing process. Botanical study of vanilla beans reveals that flavor precursors and enzymes are apparently sequestered in different compartments of the bean. So the purpose of curing is promotes cell disorganization in order to create contact between the flavor precursors and enzymes that catalyze the hydrolysis of precursor compounds. These precursors are hydrolysed by the enzymatic action of  β-D- glucosidase upon ripening on the vine or during the curing process, resulting in the release of the aromatic aglycon and the generation of vanilla flavor components primarily β-D- glucoside and minor glycosides of ρ-hydroxybenzaldehyde, ρ-hydroxybenzoic acid, vanillinic acid and ρ-hydroxybenzylalcohol. Vanillin is by far the major volatile in cured vanilla pod; however, the delicate and appreciated aroma of cured vanilla is also due to the participation of other minor volatiles. This article is to obtain a panoramic experience about the different process exists to reach the delicate vanilla flavour.

Keywords: curing process, vanillin, pod, flavor precursor.