Organized by the Center for Flavor Education

Softcover
100 pages
Published 2005
ISBN-10: 1-932633-14-6
ISBN-13: 978-1-932633-14-6

Whether in snack foods, beverages or fine fragrances, vanilla is a perennial consumer favorite. From cultivation to application, Vanilla takes a wide-ranging look inside this versatile ingredient. In this must-have volume, a diverse range of experts explore:

• Flavor extraction from beans
• Use in ice cream
• Various uses in perfumery
• Quality and authentication
• Regional production in Madagascar, India and Indonesia
• Commercial survival
• The developing natural vanilla market
• Enzymes in curing
• Glucosidase in green Vanilla planifolia beans
• Systematic biology of the plant
• Cultivation
• Development of the vanilla fruit

Considering how many products contain vanilla, it was worth organizing a congress to discuss all the new research regarding this—one can say it—unique plant. All aspects of this material were discussed, including cultivation, extraction, biology and trading. As already stated in the preface, the reviewer joins this opinion as “truly a must-have book for everyone wanting to stay ahead of the curve on this indispensable raw material.” The volume reads well, is informative with high actuality, and is not surfeit but to the point: qualities making it worthy of recommendation for the flavor and fragrance chemist’s library.
-Prof. Dr. G. Buchbauer, University of Vienna

9781932633146$35.00