VANILLA PRODUCTION: TECHNOLOGICAL, CHEMICAL, AND BIOSYNTHETIC ASPECTS

摘要

This review covers the most recent literature on vanilla research. Besides the curing process, chemistry in green and cured beans, as well as studies on the biosynthetic pathways of the most important aroma compounds are discussed. Despite intensive research on the curing process, the traditional curing proce- Dures are still widely used. The role of enzymes involved in the curing process Is not fully understood.