Vanilla - a contribution to knowledge and analysis of vanilla (Vanilla planifora Andrews).

摘要

The aroma, vernacular names and botanical synonyms, history, uses and cultivation (especially on Madagascar, the Comoros and Indonesia) of vanilla (the fermented pods of V. planifolia, V. pompona and V. tahitensis) are presented. World-wide,～1000-1800 tons of dried goods are produced. The flavour and aroma (including key aroma substances and volatile compounds) and methods for chemical analysis to distinguish between species are described. Furthermore, microscopical investigations to distinguish between species are also presented. Quality standards and regulations for vanilla, including those governing nature-identical and artificial flavour substances, are presented.