PROCESS FOR THE PRODUCTION OF NATURAL VANILLA EXTRACT BY ENZYMATIC PROCESSING OF GREEN VANILLA PODS, AND EXTRACT THEREBY OBTAINED

摘要

The present invention relates to a method of obtaining natural flavor of vanilla, comprising treating a pulp of green vanilla pods by means of an enzymatic system capable of destroying the membrane systems of plant cells and of hydrolysing glycosylated precursors volatile compounds. Preferably, this enzymatic system consists of one or more enzymes having a glucosidase activity and the number of glucosidase activity units per green vanilla pod gram is between 20 and 500 units. This process can significantly shorten the time of processing aromatic pod precursors, particularly glucovanillin vanillin plus excellent performance. The present invention also relates to the natural vanilla flavor obtained by said process.