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Vanilla

  • Chapter
Flavours and Fragrances

Abstract

Vanilla is widely used in food, beverages and cosmetics. It is produced from the beans of Vanilla planifolia Andrews, a member of the orchid family (Orchidaceae). The plant originates from Mexico where it was already used when the Spaniards arrived. Now it is cultured in various tropical countries, such as Madagascar, Indonesia, Uganda, Comoro, Tahiti, Papua Guinea, India and Mexico. Each of these growth sites yields vanilla with different flavour characteristics.

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Author information

Authors and Affiliations

  1. Plant Science, Fytagoras BV, Zernikedreef 9, 2333 CK, Leiden, The Netherlands

    H. Korthou

  2. Section Metabolomics, Department of Pharmacognosy, IBL, Leiden University, PO Box 9502, 2300 RA, Leiden, The Netherlands

    R. Verpoorte

Authors
  1. H. Korthou
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  2. R. Verpoorte
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Editors and Affiliations

  1. FB Chemie, Institut für Lebensmittelchemie, Universität Hannover, Wunstorferstraße 14, 30453, Hannover, Germany

    Ralf Günter Berger

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© 2007 Springer-Verlag Berlin Heidelberg

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Korthou, H., Verpoorte, R. (2007). Vanilla. In: Berger, R.G. (eds) Flavours and Fragrances. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-540-49339-6_9

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