Vanilla flavor

Vanilla is a costly spice next to saffron. The vanilla originated in Mexico, is a tropical orchid belonging to the own family Orchidaceae.

Vanilla flavor which is obtained from the seed pods of Vanilla planifolia orchid constitutes as an important ingredient of ice-cream, confectionery, milk, scent and even liqueur and cordial industry.

The active constituents of vanilla are responsible for its various biological and therapeutic activities. Composition of processed vanilla beans is fairly variable and complex due to a number of variables such as species, growth conditions, soil composition, fruit maturity and mainly, the type of processing.

Various non-volatile constituents that impart the characteristic flavor to vanilla include tannins, polyphenols, free amino acids and resins. All of these constituents together produce the delicate, rich and mellow aroma with sweet spicy, woody and balsamic notes.

Volatile constituents that are responsible for the aroma and flavor of vanilla are acids, ethers, alcohols, acetals, heterocyclics, phenolics, hydrocarbons, esters and carbonyls. Vanillin is the most important volatile compound in cured vanilla beans, which confers sweet and creamy notes that markedly enhance the vanilla flavor.

In a general, processed beans contain vanillin, vanillic acid, p-hydroxybenzoic acid, p-hydroxybenzaldehyde, proteins, sugars, fiber as hemicellulose and cellulose, waxes, resins, pigments, tannins, minerals and essential oils.

The flavor profile of vanilla contains more than 200 components, of which only 26 occur in concentrations greater than 1 mg/kg. Although, vanilla is a mixture of 200 compounds, the principal and characteristic flavor of vanilla is attributed mainly due to presence of vanillin (4-hydroxy-3- methoxybenzaldehyde), which occurs in a concentration of 1.0-2.0% w/w in cured vanilla pods. Vanillin is the most abundant compound in the vanilla extract and corresponds to 2.5- 4.5% dry weight of the pod.

Vanillin is a powerful inhibitor of purple blood cell sickling in patients with sickle mobile sickness. Vanillin has also determined to very non-public effective antimicrobial belongings.

The flavor quality of vanilla extracts vary considerably, depending upon the origin, curing technique used, storage conditions, extraction methods, and age of the vanilla extract itself.
Vanilla flavor

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